"The Best Mashed Potatoes"

By á-39149

foodnetwork.com

November 18, 2012

Ingredients

• 2.5 lbs Yukon gold potatoes
• Kosher salt
• 1 stick unsalted butter
• 3/4 cup half-and-half
• 1 cup shredded smoked gouda
• Freshly ground pepper
• 1/4 cup thinly sliced chives

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.

Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.

Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.

Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.

Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.

Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.