5 garlic cloves, roasted (find out How to)
1/2 tsp olive oil
1 1/2 cup shredded white cheddar
2 tsp butter
1/4 cup cream
1/4 tsp pepper
1/2 tsp salt
Bring 2 quarts of water to a boil. Add the potatoes to it and cook for 15 minutes until tender. Drain the potatoes and set aside. Do not salt the water to cook potatoes.
Heat the butter and cream in a pot over very low heat until the butter melts and it blends well with the cream.
Mash the roasted garlic up and add to the pot with cream and butter, mix well. While this mixture is hot add in the shredded cheese and stir until it melts. Add in salt, pepper and stir well.
Pour this mixture into the cooled, boiled potatoes. Using a potato masher, mix everything together until smooth. Try not to mix too much; you want to leave the potatoes a little bit chunky. It gives a bite to the otherwise smooth puree.
Serve with chopped chives on top.