Ingredients:

  • 1 lb Russet potatoes, peeled and cubed
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 1 tbsp Kosher salt
  • 4 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1/2 cup heavy cream
  • 1/2 tsp black pepper
  • 1 1/2 cups sharp cheddar cheese, freshly grated
  • 1/4 cup parmesan cheese, finely grated
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Place the cubed Russet and Yukon Gold potatoes in a large pot and cover with cold water by at least an inch. Add the kosher salt and bring to a rolling boil over high heat.
  2. Reduce heat to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain thoroughly in a colander.
  3. Return the empty pot to low heat. Melt the unsalted butter and add the minced garlic, sautéing for 1–2 minutes until fragrant but not browned.
  4. Stir in the heavy cream and black pepper, warming the mixture until it begins to steam.
  5. Pass the drained potatoes through a ricer into the warm cream mixture, or mash them directly in the pot using a hand masher.
  6. Gently fold the potatoes into the liquid using a spatula until just combined.
  7. Turn off the heat and stir in the sharp cheddar and parmesan cheese. Fold until the cheese is fully melted.
  8. Garnish with chopped fresh chives before serving.