Cheddar-Chive Mashed Potatoes

Recipe Courtesy of Williams Sonoma

Prep Time 15 minutes
Total Time 45 minutes
Serves 10-12

I wanted to find something different from standard mashed potatoes.  I found this recipe several years ago and it was a winner.  It now graces my Thanksgiving table every year.

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

Directions:

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.

(don't worry if you don't have a potato ricer.  Just smash the potatoes with a fork or potato masher).

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.

(To get extra creamy potatoes, use your electric mixer on medium to blend the half-and-half mixture).

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

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