Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6–8

Ingredients

• 2½ lbs red potatoes, peeled or skin on, chopped
• 6 tbsp butter (divided: 4 tbsp for mash, 2 tbsp for drizzle)
• ½ cup heavy cream
• ½ cup whole milk
• 2 garlic cloves, minced or garlic paste
• ½ cup shredded sharp cheddar cheese
• 2 tbsp grated Parmesan
• 2 tbsp chopped chives or green onion
• 1 to 1½ tsp Uncle Dibbz Straight Drop Rub
• Salt to taste

Instructions

1. Boil the potatoes: Add chopped red potatoes to a large pot of salted boiling water. Cook until fork tender, about 15 to 18 minutes. Drain and return to the pot.
2. Warm the butter and dairy: In a small saucepan, melt 4 tbsp butter. Add heavy cream, whole milk, and garlic paste. Warm gently until the butter melts and everything comes together. Do not boil.
3. Season the mixture: Stir in the Straight Drop Rub so the seasoning blooms into the butter and cream.
4. Mash the potatoes: Mash the potatoes while they are still hot. Keep the texture smooth but still natural.
5. Add the butter mixture: Pour the warm butter–cream–milk mixture into the potatoes and mix until fully combined.
6. Add the cheese: Fold in the cheddar and Parmesan while the potatoes are hot so they melt in evenly.
7. Final touches: Transfer the mashed potatoes to a bowl. Place under the broiler for a light golden top, then finish with melted butter and fresh chives.

Notes

• For an even creamier mash, warm an extra splash of milk and stir in at the end.
• Red potatoes give a rustic, fluffy, slightly chunky texture perfect for this style.