Garlic Mashed Potatoes

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 courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.