45 minutes
Creamy, cheesy mashed potatoes with sharp Vermont Cheddar, perfect as a comforting side dish.
Russet Potatoes, peeled and quartered
0 lb
Vermont Aged White Cheddar, grated
0 oz
Unsalted Butter, melted
tablespoons
Heavy Cream, heated
cups
Eggs, lightly beaten
each
teaspoons
teaspoons
Black Pepper, ground
teaspoons
Cayenne Pepper, small pinch
teaspoons
Nutmeg, grated
teaspoons
1. Boil and Prepare Potatoes
Boil peeled and quartered russet potatoes in well-salted water until tender, about 15 minutes. Drain and beat in a stand mixer to let steam escape and to dry out the potatoes, about 2-3 minutes.
2. Mix Dry Ingredients
Add the grated Vermont aged white Cheddar, baking powder, kosher salt, black pepper, a small pinch of cayenne, and a dash of grated nutmeg to the potatoes. Beat until well combined, about 1 minute.
3. Incorporate Wet Ingredients
Gradually mix in melted unsalted butter and heated heavy cream. Then gently beat in two lightly beaten eggs. Switch to medium speed for another 2-3 minutes, scraping down the bowl's sides.
4. Serve or Reheat
Serve immediately or transfer to a baking dish to reheat in the oven at 350 degrees Fahrenheit for 30-40 minutes, covered with foil. Stir before serving to fluff up the potatoes.
Use finely grated, high-quality aged Vermont cheddar.
Employ a potato masher or ricer to prevent gumminess.
Use high-starch potatoes like Russet or Yukon Gold for a creamy texture.
Heat butter and milk for smoother incorporation.
Let them dry out post-draining for a fluffy mash.
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