Mashed potatoes are a perfect food. And yet nothing makes a favorite comfort food better than the addition of cheese. By: Katie Workman, The Mom 100
- Coarse salt
- 8 large (3-3 1/2 pounds} Idaho or Yukon Gold potatoes, peeled and halved
- 1 cup whole milk
- ½ cup light or heavy cream or half and half
- Fill large stockpot with water; bring to boil over high heat. Add generous amount of salt; return water to boil, add potatoes. (The water should cover potatoes by at least 2 inches.) Bring to a simmer; reduce heat to medium and continue to simmer 15 or so minutes, partially covered, until potatoes are very tender when pierced with knife.
- Drain potatoes; return potatoes to pot and place over medium-low heat. Toss potatoes in the hot pan occasionally 3 minutes or so until the moisture reduces and they have begun to dry out (but not to brown). Remove pan from heat; Place potatoes through a ricer or a food mill, or mash with potato masher until they are smooth, or as smooth as you like them. Return potatoes to pot. Meanwhile, heat milk and cream together in a microwave- safe bowl or pitcher for about 1 minute, or in a small saucepan on the stove, until hot.
- Add hot milk and cream mixture to potatoes. along with butter; stir with wooden spoon or whisk until well combined. Blend in the Roth Fontina and Grand Cru® cheeses, adding by handfuls, and stirring after each addition until cheeses melt into potatoes. salt and black pepper to taste; stir over medium-low heat until everything is hot and well blended. Serve immediately.