From "Nigella Kitchen" by Nigella Lawson. Copyright 2010. Published 2010 by Hyperion.
|4 1/2 pounds Yukon Gold potatoes||2 1/2 cups grated mild Cheddar cheese (or Colby, or Red Leicester, if your grocery store sells either of them)|
|1 cup whole milk||Salt and pepper, to taste|
Peel the potatoes (unless you have a ricer to mash them, as I do), cut them in half, and drop them in a large saucepan of cold water.
Lumber comically over to the stove with you giant pan, put the potatoes n a high heat, and when the water comes to a boil, salt them and turn down the heat to keep things at a resolute simmer for approx. 40 minutes, until the potatoes are tender and feel ready to be mashed when pierced with a fork.
Carefully now, drain the potatoes, pour the milk into the emptied-out but still hot pan, and let the milk warm up, putting the pan over a low heat if need be.
Turn off the heat and mash the potatoes with a potato ricer over the pan and into the milk – every now and again you will have to use the point of a sharp knife to help you remove the potato skins from the ricer. (Or you can just put the peeled and cooked potatoes with the milk in the pan, and mash by hand.)
When all the potatoes have been mashed, put the pan over a low to medium heat and beat well with a wooden spoon until hot again.
Add the grated cheese in 2 batches, beating well with your wooden spoon in between each addition.
Season to taste, and serve piping hot.
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