 | | Directions | 1. Place potatoes in 4-quart saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender.
2. Drain and return potatoes to pan on low heat. Add garlic powder, salt and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in cheese.Make Ahead: Spoon prepared mashed potatoes into lightly buttered 2 1/2-quart baking dish. Cover and refrigerate up to 24 hours. Reheat, uncovered, at 350° F for 30 to 35 minutes. |
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8
|  | | Ingredients | | - | | 3 pounds russet %3cu%3eor%3c/u%3e Idaho potatoes, peeled and quartered |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon McCormick® White Pepper, Ground |
| - | | 2/3 cup milk |
| - | | 3 tablespoons butter |
| - | | 1/2 cup shredded sharp Cheddar cheese |
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| | Nutrition (per serving) | Calories: 206 Calories
Fat: 7 Grams
Protein: 7 Grams
Cholesterol: 21 Milligrams
Carbohydrates: 28 Grams
Sodium: 396 Milligrams
Fiber: 3 Grams
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