White Cheddar Garlic Mashed Potatoes

White Cheddar Garlic Mashed Potatoes

The kids are back in school and life is back to the same old routine.Th seasons are changing and its time to break out last years duds and see what is wanting and what still fits.In an old fashioned world you may not be able to wear white after Labour Day but you can eat white after Labour Day. You would find this old fashioned girl eating potatoes every day of the week if she could.

The third Wednesday of every month has been designated Potato Ho-Down Wednesday....this does not mean that I am limited to eating potatoes only on Wednesdays by any means!!!!Two of our talented fellow potato Ho's Cathy of Noble Pig and Krysta over at Evil Chef Mom are our illustrious founders. Every Wednesday we will all be posting those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name I will be definitely be there!!! This months Ho Down is being hosted by Diane of Asthma Girl Cooks on September 17th. So if you've made a potato recipe between August 21 and now or still want Being the Ho that I am and since there is no AA group for potato Ho's I am submitting this cheesy, garlicky potato side. My name is Bellini Valium and I am a Potato Ho..............

**White Cheddar Garlic Mashed Potatoes**

Recipe adapted from Christine Chamberlain, Executive Chef, President's Choice.

12 medium Yukon Gold potato, peeled and cut in chunks
1 head garlic, cloves, peeled, left whole
3 tablespoons unsalted butter
1 cup low-fat sour cream
1/2 cup 35% cream
3/4 cup plus 2 tbsp. white cheddar cheese
1/2 cup diced cooked bacon
1/4 cup chopped green onion
salt and pepper, to taste

Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until potatoes are fork tender. Drain the potatoes.

Mash both the potatoes and garlic together. While still warm mix in butter, sour cream, 35% cream, cheese, bacon and green onions. Season with salt and pepper.

This dish can be prepared in advance. Spread potatoes into a baking dish and refrigerate until needed. Cover and reheat in a 325 degree F. oven for 20 to 25 minutes.

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