Serves: 6-8
Preparation Time: 1 hour
Ingredients:

8 medium-large red potatoes
1 small-medium yellow onion
5 large cloves of garlic
1lb of Colby-jack cheese, shredded
½ cup of milk
2 tbsp of butter
½ tbsp garlic salt
½ tbsp black pepper
1 tsp of thyme

Preamble

Sooo good. I could live off these potatoes. Replace your typical mashed potato side with these hot tots and never look back. They go great with any meat entree and make exceptional leftovers. Also originally one of my mother’s recipes – tweaked.

Preparation

Peel and rinse potatoes, cut the potatoes into ½ inch cubes. Place them in a large pot and fill the pot with water until it just covers the potatoes.
Turn to a medium heat and cover.
Allow to boil for approximately 15-20 minutes.
While the potatoes are boiling, finely dice the onion and chop the garlic and add to pot.
To test if potatoes are read, stick a fork in one and see if the potato crumbles without effort. If so, the potatoes are done.
Preheat oven to 400 degrees.
Once the potatoes are done, strain them in a colander and return them to the pot without heat.
To the potatoes add the milk, butter and ½ of the cheese – mash to desired consistency.
Stir in the garlic salt, pepper and thyme to mashed potatoes.
Empty pot of mashed potatoes into a 9.5” x 13.5” glass baking dish and spread evenly to edges.
Sprinkle the rest of the cheese evenly over the mashed potatoes.
Place in heated oven until edges are golden brown and cheese is completely melted – about 10 – 15 minutes.