Greg Bales

Jeremy’s Mashed Potatoes

Every year since Jeremy shared this mashed potato recipe, we have fixed it for Thanksgiving or Christmas or both.¹ Every year, we’ve also had to go digging around the archives of the old blog to find it and print it out. It’s been horribly inefficient, though quaint in a first-decade-of-the-twenty-first-century kind of way. So I’m christening it “Jeremy’s Mashed Potatoes” and editing and republishing it here for posterity. All of the usual advice for cooking mashed potatoes also still applies: if you want the potatoes to cook faster, cut them smaller or thinner; garlic makes it special, and so forth.

Jeremy’s Mashed Potatoes

Ingredients

Directions

Cut well-chilled cheese into 6 wedges. Carefully remove rind from cheese; discard rind (or feed to dog). Chop cheese and let stand at room temperature while potatoes cook.

Peel and chop the potatoes. Cover potatoes with water in a large pan or dutch oven. Bring to a boil. Reduce heat and simmer 12 minutes or until tender. Drain in a colander, and then return the potatoes to the pan. Add cheese, milk, salt, pepper, garlic (if using), and thyme. Mash or blend until smooth.

¹ How it got into Cooking Light I don’t know—it’s not light at all.