- 4 large Idaho potatoes, peeled and placed in cool water
- 2 cups whole or reduced fat milk
- 2 garlic cloves
- 1 cup grated cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon butter
- Slice each potato into eight pieces. Place the potatoes in a deep pot filled with cool water. Set the heat to medium-high. Allow the potatoes to cook until very tender (about 20 to 25 minutes). Meanwhile, place the milk and garlic in a small saucepan on medium-low heat. Season with a little salt and white pepper. Cook for 15 minutes or until the garlic is tender. Place the milk and garlic into your Oster® Blender. Puree on low speed, keeping the blender on; add the grated cheddar cheese and sour cream. When well combined, turn off the blender and set the cheese mixture aside. When the potatoes are very tender, strain them into a colander set in the sink. Carefully place the potatoes into your Oster® Food Processor. Pulse a few times until the potatoes resemble a soft mash. Using a ladle or deep spoon, add 1/4 of the cheese mixture into the potatoes. Pulse the potatoes a few times between pours until all the cheese mixture is well combined into the mashed potatoes. Remove, taste for seasoning and serve!