Ingredients

• 3 pounds red bliss potatoes, quartered and boiled fork tender
• 2 cups heavy cream
• 1 stick butter
• 6 cloves garlic smashed
• 8 ounces shredded Cheddar
• Cracked peppercorns
• Kosher salt
• Chives, for garnish

Instructions

1. Boil potatoes off in a large pot of salted water until tender. Drain the water and place potatoes back in pan.
2. In a large saucepan, heat heavy cream, butter and garlic to a light simmer. Once cream starts to simmer, turn off the heat and add to the potatoes. Mash together. Fold in cheese, peppercorns and salt, to taste. Garnish with chopped chives.