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  • Writer's pictureByrne-McKinney

Vermont Cheddar Mashed Potatoes

By NYT Cooking | David Tanis

YIELD 8 - 10 servings

A Thanksgiving specialty and simply the best mashed potatoes ever. More whipped than mashed – surprisingly light, but not exactly dietetic!



  • 3 Lb/s russet potatoes, peeled and quartered

  • ¾ Lb. VT aged, sharp, white cheddar, grated

  • ½ tsp. baking powder

  • 1 tsp. kosher salt

  • Black pepper to taste

  • Pinch cayenne

  • Pinch nutmeg

  • 6 T. unsalted butter, melted in the microwave

  • ¾ c. heavy cream, heated in the microwave (warm – not boiling)

  • 2 eggs, lightly beaten


  • Boil potatoes in well salted water until tender (15 minutes)

  • Drain well and place in the bowl of a stand mixer with wire whisk attachment.

  • Beat at medium speed for 2-3 minutes to allow steam to escape.

  • Turn off mixer and add cheese, baking powder, salt, cayenne and nutmeg.

  • Beat again for a minute or so.

  • Add butter and cream, mixing slowly until incorporated.

  • Increase speed to medium and drizzle in beaten eggs.

  • Stop and scrape bowl to make sure ingredients are evenly incorporated.

  • Beat at medium high speed until smooth, 2-3 minutes.

Garnish with chopped chives. Serve immediately, or transfer to a 2-quart baking dish, cover with tin foil and let stand at room temperature. Reheat for 30-40 minutes until piping hot. Give a stir before serving.



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