Cheddar-Chive Mashed Potatoes

By á-1359

Cheddar-Chive Mashed Potatoes

Ingredients

• 4 lb. large Yukon Gold potatoes, peeled and
• quartered
• Kosher salt, to taste
• 1 1/2 cups half-and-half
• 8 Tbs. (1 stick) unsalted butter
• 2 cups grated cheddar cheese
• 1/4 cup snipped fresh chives
• Freshly ground pepper, to taste

Preparation

Step 1

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 small bubbles appear along the edges of the pan. Remove from the heat. Add the half-and-half mixture to the potatoes and stir until just combined. Add 1 cup of the cheese and 3 Tbs. 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 to 15 minutes. Let stand for 10 minutes, then sprinkle with the remaining 1 Tbs. chives. Serve immediately. Serves 10 to 12. 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 wrap and keep warm in a bain-marie (hot water bath). Just before serving, fold in the cheese and chives and bake as directed.