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
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.