- 3 Pounds russet potatoes, peeled and quartered
- 1 Teaspoon McCormick Garlic Powder
- 1 Teaspoon salt
- 1/2 Teaspoon McCormick Ground White Pepper
- 2/3 Cups milk
- 3 Tablespoons butter
- 1/2 Cup shredded sharp Cheddar cheese
Place potatoes in 4-quart saucepan.
Cover with water.
Bring to boil.
Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender.
Drain and return potatoes to pan on low heat.
Add garlic powder, salt and pepper.
Mash with potato masher, gradually adding milk, then butter.
Stir in cheese.