April is National Garlic Month, and this recipe from Aaron McCargo Jr. is the perfect way to celebrate.
3 pounds red bliss potatoes, quartered and boiled fork tender
2 cups heavy cream
1 stick butter
6 cloves garlic smashed
8 ounces shredded Cheddar
Chives, for garnish
Boil potatoes off in a large pot of salted water until tender. Drain the water and place potatoes back in pan.
In a large saucepan, heat heavy cream, butter and garlic to a light simmer. Once cream starts to simmer, turn off the heat and add to the potatoes. Mash together. Fold in cheese, peppercorns and salt, to taste. Garnish with chopped chives.
For more from Aaron, head here.