Cheddar Mashed Potatoes
(from elfflame’s recipe box)
Source: In 'Nigella Kitchen' by Nigella Lawson (from RecipeThing user saymyname) (from RecipeThing user Bridgettecheri)
Serves 10 peopleCategories: Potatoes, Side Dish
Ingredients
- 4 1/2 lbs yukon gold potatoes
- 1 cup whole milk
- 2 1/2 cups grated mild cheddar cheese (or Colby, Red Leicester)
- salt
- pepper
Directions
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Peel the potatoes, cut them in half, and drop them in a large pot of cold water.
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Set over high heat, and when the water comes to a boil, salt them and turn down the heat to keep at a simmer for about 40 minutes, until the potatoes are tender when pierced with a fork.
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Drain the potatoes; add milk to the still warm pot and let the milk warm up, putting the pan over low heat if necessary.
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Turn off the heat and mash the potatoes with a potato ricer over the pan and into the milk (or you can put the peeled and cooked potatoes with the milk in the pan, and mash by hand).
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When all the potatoes have been mashed, put the pan over a low to medium heat and beat well with a wooden spoon until hot again.
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Add the grated cheese in 2 batches, beating well with your wooden spoon in between each addition.
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Season to taste with salt and pepper; serve hot.