4 lb 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 grated cheddar cheese
1/4 C snipped fresh chives
freshly ground pepper, to taste
Instructions
Put the potatoes in a large stockpot, add water to cover by 2
inches and generously salt the water. Bring to a boil over
medium-high heat, reduce the heat to medium low and cook
until the potatoes are tender when pierced, 20 to 30 minutes.
Drain well in a colander and let stand for 5 minutes. Set a potato
ricer over a large bowl and pass the potatoes through in batches.
Preheat an oven to 450 F. Butter a 2 quart baking dish.
In a small saucepan over medium heat, warm the half and half and
butter until the butter melts and a small bubbles appear along the
edges of the pan. Remove from heat.
Add the half and half mixture to the potatoes and stir until just
combined. Add 1 cup of the cheese and 3 T of the chives and
stir until just combined. Season with salt and pepper. Spoon the
potatoes into the prepared baking dish and spread evenly.
Sprinkle with the remaining 1 cup cheese. Bake until the cheese
is melted and lightly browned. 10-15 minutes. Let stand for 10
minutes, then sprinkle with the remaining 1 T chives. Serve
immediately.
Make ahead tip- Peel and quarter the potatoes 1 day in advance;
place them in a bowl, add cold water to cover and refrigerate. If
desired, cook and mash the potatoes up to 2 hours before
serving, but do not add the cheese and chives. Cover the
potatoes tightly with plastic wap and keep warm in a bain-marie
(hot water bath). Just before serving, fold in the cheese and
chives and bake as directed.
Originally Submitted
12/5/2012
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