Chive and Garlic Mashed Potatoes with Chive Cheese

GATHER THE INGREDIENTS

• 3 pounds Yukon Gold potatoes, quartered
• Kosher salt, as needed
• 4 ounces Miyoko's Salted Butter
• 1 cup dairy free milk
• 5 garlic cloves, smashed
• 1 (8 ounce) container Miyoko's Chive Cheese Spread
• Freshly ground black pepper, to taste
• 1 bunch fresh chives, thinly sliced
• Extra virgin olive oil, for drizzling

START CREATING

1. Add potatoes to large stock pot or Dutch oven and cover with cold water by 2 inches.
2. Add a generous pinch of salt and place the pot over high heat and bring to a boil.
3. Reduce heat to a simmer and cook for about 16-18 minutes, or until potatoes are fork tender. Drain.
4. While potatoes cook, simmer Miyoko's butter, milk, garlic, salt, and pepper over low heat.
5. Using a ricer or a fine mesh sieve, press potatoes through the sieve/ricer and into the same pot used to cook them (the skins will remain in the ricer/sieve). Pour in the simmering milk mixture (remove and discard the garlic) until smooth and creamy. Fold in the Miyoko's Chive cheese spread until fully combined.
6. Season to taste with kosher salt and pepper. Garnish with chives and olive oil. Serve immediately