Cheddar Mashers
When making mashed potatoes, be sure to use baking, or Idaho, potatoes, which are the starchiest. If you don't have a potato masher, a sturdy metal whisk (but not a ballon whisk) will work.
Recipe courtesy of Braises and Stews by Tori Ritchie; photography by Ben Fink
Ingredients
| 3 baking potatoes (about 1 1/2 pounds total) | Kosher salt | |
| 2 tablespoons butter | 2 green onions, including tops, finely chopped | |
| 1/3 to 1/2 cup regular or low-fat milk | 1 cup (8 ounces) grated sharp cheddar cheese | |
| Freshly ground black pepper |
directions
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1
Peel the potatoes, rinse, and cut into 1-inch cubes. Put potatoes in a pot with water just to cover, then add 2 teaspoons slat. Place over high heat and boil potatoes utnil a piece collapses when pushed against the side of the pot with a spoon, about 20 minutes.
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2
Pour potatoes into a colander and leave in sink for a few minutes to eliminate excess water and steam.
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3
Put the butter and onions in pot used for potatoes and set over medium heat; stir until butter melts, then return potatoes to pot, add ⅓ cup of the milk and the cheese, and mash with a potato masher or heavy whisk, blending utnil fairly smooth (if mixture looks dry, add more milk, a few tablespoons at a time). Turn off heat and season with salt and pepper.
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