Cheddar Mashed Potatoes

1. 1

   Peel the potatoes, cut them in half, and drop them in a large pot of cold water.

2. 2

   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.

3. 3

   Drain the potatoes; add milk to the still warm pot and let the milk warm up, putting the pan over low heat if necessary.

4. 4

   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).

5. 5

   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.

6. 6

   Add the grated cheese in 2 batches, beating well with your wooden spoon in between each addition.

7. 7

   Season to taste with salt and pepper; serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.