3 pounds russet or Idaho potatoes, peeled and quartered
1 teaspoon McCormick California Style Garlic Powder
1 teaspoon salt
1/2 teaspoon McCormick Ground Black Pepper
2/3 cup milk
3 tablespoons butter or margarine
1/2 cup (2 oz.) shredded sharp Cheddar cheese


Place potatoes in 4-quart saucepan. Cover with water. Bring to boil; reduce heat and cook, covered, until potatoes are fork tender, about 25 minutes.

Pour off water and return potatoes in pan to LOW heat. Add garlic, salt and pepper. Mash with potato masher, gradually adding milk, then butter. Quickly stir in cheese.

Remove from heat and serve immediately OR spoon into lightly buttered 2-1/2 quart baking dish. Cover and refrigerate up to 24 hours. Reheat, uncovered, at 350 F. for 30-35 minutes.

Makes 8-10 servings

This recipe created by McCormick, Inc.