Cheddar-Chive Mashed Potatoes
Jennifer Holmes
From William-Sonoma Recipes
ingredients
- 4 lbs Large Yukon Gold Potatoes, peeled and quartered
- Kosher Salt to Taste
- 1 1/2 c half and half
- 8 T (1 stick) unsalted butter
- 2 c Cheddar Cheese, greted
- 1/4 c Fresh Chives
- Freshly Ground Pepper
directions
- 1
Preheat oven to 450°. Put potatoes in pot, fill with water and salt. Bring to boil and then reduce heat to medium-low and cook till potatoes are tender, about 20 - 30 minutes. Drain in a colander.
- 2
Butter a 2 quart baking dish.
- 3
In small saucepan over medium heat, warm the half and half and butter until the butter melts and small bubbles appear along the edges of the pan. Remove from heat.
- 4
Add the half and half mixture to the potatoes and mix with hand mixture till good mashed potato consistency. Add 1 cup of the cheese and 3 T of chives. Mix with spoon until combined. Season with salt and pepper. Put potatoes in dish spreading evenly. Sprinkle with remaining 1 cup cheese.
- 5
Bake until the cheese is melted and lightly brown, 10 - 15 minutes. Sprinkle with remaining chives.
Source: Jennifer Holmes
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