Two & A Knife

Jarlsberg cheese is my new cheese obsession. I got a Costco size hunk of cheese from ya know, Costco and I had to find many of ways to use it. Now I’m not a cheese experts and there are a lot of different cheese, so I don’t keep up with cheese I have and haven’t tried. But using obvious visual signs I could tell this cheese was super creamy. So I did a couple recipes here and there and I just really wanted to make a homey comfort food extravaganza. I also use these couple trial months to see what I’ll be making for the holidays. Which ones stay and if I need to swap anything out. So the idea of adding a ton of this cheese into a mashed potatoes came to mind and I went for it. This recipe has a spot at the table for the holidays from here on out. Theses potatoes are buttery, creamy and cheesy. Try them out and let me know what you think.

Ingredients

• 3 Russet Potatoes, large
• 1.5-2c Jarlsberg Cheese
• Salt
• Pepper
• 6 Garlic Cloves, minced
• 1 Stick Butter, room temperature
• 1.5-2c Half and Half
• 1tsp rosemary

Directions

• BOIL POTATOES: Start off by peeling potatoes and placing into cold water. Top potatoes with water adding about 2-3 extra inches of water and generously salt water.
• Bring potatoes to a boil and continue to boil till you can easily slid a fork in and out of potatoes.
• SCALD MILK: In a sauce pan add milk, garlic and rosemary and turn heat to medium. Do not allow milk to boil only steam and slightly bubble around edges.
• MASH POTATOES: Once potatoes are tender. Drain water. Add in warm half and half along with butter and mash potatoes. Season with salt and pepper to taste and fold in Jarlsberg cheese. ( Reserve some for the top)
• BROIL POTATOES: Transfer potatoes in serving dish/ oven safe pan and top with remainder of cheese and broil for one minute just till cheese is melted.