Cheesy Potato Mash

Give mashed potatoes a new recipe, no longer just a monotonous taste. Mashed potatoes with cheese, cream, and butter, with a hint of vanilla and garlic fragrance, will become a high-end dinner side dish. Let's enjoy the pleasure of food!

Ingredients

• 4 or 5 large potatoes (30oz-850g)
• 1 sprig of fresh thyme (or one tsp dried)
• 1 garlic clove
• Nutmeg
• 1 cup heavy cream
• 1 egg (yolk)
• 50g-2oz butter
• 70g-2.5oz cheddar cheese
• Salt and pepper to taste
• Optional Italian parsley (flat-leaf)

Practice

Wash and peel potatoes, trim off unsightly bits. Rinse under cold water.

Put the peeled and washed potatoes on the pizza pan of the air fryer (or spread the foil on the air fryer and then put the potatoes), and then put the pizza pan in the air fryer.

Set to 400℉, 30 minutes, until potatoes can easily pierce with a fork.

Crush the potatoes (you can retain some graininess), add butter while still hot, and mix well.

Add the right amount of salt and pepper to season the potatoes and stir well.

Prepare the cream mixture: Peel and grind garlic into a saucepan. Add the cream to the pan. Add a little nutmeg (not much) and season with salt and pepper. Add a small amount of chopped fresh thyme or dried. Bring to a boil lightly, turn off the heat after 2 minutes (be careful not to overcook).

Put the mashed potatoes in a baking bowl and flatten them with a fork. Take an egg, separate the yolk from the egg whites, and put the yolk in the prepared cream mixture. Take out all the remaining fresh thyme, add it to the cream mixture, and stir until combined.

Grate the cheddar cheese and pour all the cream mixture over the mashed potatoes. Put all the grated cheese on top.

Put the baking bowl with mashed potatoes into the air fryer, set it to 360℉, 8 minutes, and see the cheese is slightly burnt. Chop parsley and sprinkle on the mashed potatoes.

Tip: It is best to wait 30 minutes before serving and let it cool down.

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