5 pounds golden yellow potatoes (Russets would work as well), peeled and then chopped into approximately 2″ pieces
½ cup Cabot Unsalted Butter, at room temperature
½ cup heavy cream, adjust according to the creaminess and thickness that you prefer
7 ounces chopped green chiles
2 teaspoons Kosher salt, divided
Freshly cracked pepper, to taste
½ teaspoon granulated garlic or garlic powder
4 ounces Cabot Sharp Cheddar, shredded, (about 1 cup)
To see how to make this recipe, visit Bare Feet in the Kitchen.
Delicious with a kick! Takes mashed potatoes to a new taste level. Great as a side for fried quail or chicken fried steak.