Mashed Potatoes With Cantal

Name: Mashed Potatoes With Cantal
Ingredients: 3 pounds Idaho potatoes, peeled and cut into 1-inch pieces; 1 3/4 teaspoons salt; 6 tablespoons unsalted butter, cut into pieces; 3/4 cup milk; 1/4 teaspoon plus a pinch freshly ground white pepper; 3/4 pound Cantal cheese, outer hard rind removed, coarsely grated or crumbled

6 ingredients

8 steps

Ingredients

3 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 3/4 teaspoons salt
6 tablespoons unsalted butter, cut into pieces
3/4 cup milk
1/4 teaspoon plus a pinch freshly ground white pepper
3/4 pound Cantal cheese, outer hard rind removed, coarsely grated or crumbled

Directions

1

Place the potatoes and 1 teaspoon of salt in a heavy medium pot, cover with water by 1 inch, and bring to a boil.
2

Reduce the heat to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes.
3

Drain in a colander.
4

Return the potatoes to the pot, set over low heat, and add the butter.
5

Using a potato masher, mash the butter into the potatoes.
6

Add the milk, the remaining 3/4 teaspoon salt, and the pepper and mash with the potato masher over medium-low heat to incorporate the ingredients and achieve a light texture, 4 to 5 minutes.
7

Add two-thirds of the Cantal and stir until melted and smooth.
8

Serve immediately, with the remaining cheese crumbled on top.