Cheesy Mashed Potatoes

Name: Cheesy Mashed Potatoes
Ingredients: 2 lbs russet potatoes, peeled, quartered and cut into 1-inch chunks; 4 tablespoons unsalted butter, melted; 12 teaspoon table salt; 18 teaspoon ground black pepper; 12-34 cup half-and-half, hot; 3 tablespoons sour cream; 2 cups shredded extra-sharp cheddar cheese

7 ingredients

16 steps

Ingredients

2 lbs russet potatoes, peeled, quartered and cut into 1-inch chunks
4 tablespoons unsalted butter, melted
12 teaspoon table salt
18 teaspoon ground black pepper
12-34 cup half-and-half, hot
3 tablespoons sour cream
2 cups shredded extra-sharp cheddar cheese

Directions

1

Cover potatoes with 1 inch water in large saucepan.
2

Bring to simmer over high heat(this should take about 10 minutes).
3

Reduce heat to medium and continue to simmer until potatoes are tender and dinner fork can be slipped easily into center, about 20 minutes longer.
4

Drain potatoes in colander, tossing gently to remove any excess water.
5

Wipe saucepan dry and return potatoes to pan off heat.
6

Using masher, work potatoes into uniform consistency.
7

(Alternatively, push potatoes through ricer or food mill and back into dry saucepan.)
8

Using large wooden spoon or rubber spatula, stir hot melted butter into potatoes until just combined.
9

Sprinkle salt and pepper over potatoes and add 1/2 cup hot half-and-half and sour cream.
10

Stir until just combined.
11

Stir in remaining half-and-half as needed to achieve desired consistency.
12

Gently fold in 1 1/2 cups cheese.
13

Taste and adjust seasonings.
14

Sprinkle remaining 1/2 cup cheese over potatoes and cover pot with lid.
15

Let sit for 5 minutes and then partially stir in cheese.
16

Transfer potatoes to serving bowl and serve.