• 5 large russet potatoes
• 3 tablespoons butter
• 2 garlic cloves, minced
• 2?3 cup milk
• 1 teaspoon salt
• 1?2 teaspoon black pepper
• 1 cup grated sharp cheddar cheese (4 ounces)
• Parsley flakes
Directions:
Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and gradually add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.
- Camera: Canon EOS 6D
- Taken: 2 July, 2013
- Aperture: ƒ/2.8
- Exposure bias: +1.7EV
- Focal length: 100mm
- ISO: 400
- Shutter speed: 1/80s