Cheesy Mashed Potatoes
- 2 lbs russet potatoes , peeled, quartered and cut into 1-inch chunks
- 4 tablespoons unsalted butter , melted
- 1/2 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 1/2-3/4 cup half-and-half , hot
- 3 tablespoons sour cream
- 2 cups shredded extra-sharp cheddar cheese
- Cover potatoes with 1 inch water in large saucepan. Bring to simmer over high heat(this should take about 10 minutes).
- Reduce heat to medium and continue to simmer until potatoes are tender and dinner fork can be slipped easily into center, about 20 minutes longer.
- Drain potatoes in colander, tossing gently to remove any excess water.
- Wipe saucepan dry and return potatoes to pan off heat.
- Using masher, work potatoes into uniform consistency. (Alternatively, push potatoes through ricer or food mill and back into dry saucepan.)
- Using large wooden spoon or rubber spatula, stir hot melted butter into potatoes until just combined.
- Sprinkle salt and pepper over potatoes and add 1/2 cup hot half-and-half and sour cream.
- Stir until just combined.
- Stir in remaining half-and-half as needed to achieve desired consistency.
- Gently fold in 1 1/2 cups cheese.
- Taste and adjust seasonings.
- Sprinkle remaining 1/2 cup cheese over potatoes and cover pot with lid.
- Let sit for 5 minutes and then partially stir in cheese.
- Transfer potatoes to serving bowl and serve.
This entry was posted by by Natalie Notthing on Monday, January 21st, 2013 at 10:23 am and is filed under Recipes.
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