Everyone loves mashed potatoes on Thanksgiving, but they can be pretty boring...
Unless you spice it up!
Dan Oliver and his brand Dan-O are here to rescue your spuds from being duds on the biggest food day of the year.
Check out the recipe...
Here’s what you’ll need
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TAKE A SCREENSHOT!
6 large russet potatoes, peeled 1 head of garlic Olive oil 3 oz fontina cheese 1 stick of unsalted sweet cream butter 1 ¼ cup heavy whipping cream 4 oz cream cheese 2 tbsp small chives, chopped 2 tbsp Dan-O’s Original
Start with the garlic. Cut the end off of a head of garlic and coat in olive oil. Wrap in foil and bake for 45 minutes at 400.
Once you’ve peeled your potatoes, cut into 4 sections and boil until fork tender.
Time to make the cheese sauce! In a pot over low heat, add the unsalted sweet cream butter, heavy whipping cream, cream cheese and fontina cheese. Stir occasionally until fully melted.
Add 2 tbsp of chopped chives to the cheese and stir.
to add a few shakes of Dan-O’s Original!
Don't Forget
Once potatoes are fork tender, strain them then use potato ricer to mash them and add to a large bowl.
Once garlic is done, remove from the oven and foil and squeeze to remove the cloves. Then dice them up and add to the potatoes.
Add the cheese sauce to the potatoes and mix until combined.
Save some cheese sauce to top when serving – because who doesn’t love more cheese!
...and ENJOY!
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Images and video courtesy of Envato and Dan-O