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!

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Ingredients:

• 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

Preparation:

• 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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