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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 10 |
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In 'Nigella Kitchen' by Nigella Lawson Ingredients:
4 1/2 lbs yukon gold potatoes |
1 cup whole milk |
2 1/2 cups grated mild cheddar cheese (or colby, red leicester) |
salt |
pepper |
Directions:
1. Peel the potatoes, cut them in half, and drop them in a large pot of cold water.
2. Set over high heat, and when the water comes to a boil, salt them and turn down the heat to keep at a simmer for about 40 minutes, until the potatoes are tender when pierced with a fork.
3. Drain the potatoes; add milk to the still warm pot and let the milk warm up, putting the pan over low heat if necessary.
4. Turn off the heat and mash the potatoes with a potato ricer over the pan and into the milk (or you can put the peeled and cooked potatoes with the milk in the pan, and mash by hand).
5. 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.
6. Add the grated cheese in 2 batches, beating well with your wooden spoon in between each addition.
7. Season to taste with salt and pepper; serve hot.
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