Cheddar Mashed Potatoes
Cheesy mashed potatoes are great when served with Classic Meatloaf.
- Total Time:
- Servings: 4
Photography: José Manuel Picayo Rivera
Source: Everyday Food, October 2007
- 1 1/2 pounds baking potatoes, peeled and cut into 1-inch chunks
- Coarse salt
- 3/4 cup whole milk
- 2 tablespoons butter
- 1/2 cup shredded white cheddar, plus more for garnish (optional)
Place potatoes in a medium saucepan. Cover with cold water by 1 inch; add 1 teaspoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 18 minutes.
Drain and return potatoes to pan. Stir potatoes over medium heat until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
In a small saucepan, bring milk and butter to a simmer over medium heat; pour half of milk mixture over potatoes. Mash potatoes until just smooth, gradually adding enough of remaining milk mixture to reach desired consistency. Mix in cheddar; season with salt. Garnish with more cheese, if desired.