MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vermont Cheddar Mashed Potatoes
Categories: Potatoes, Dairy, Cheese
     Yield: 8 Servings

     3 lb Medium russet potatoes;
          - peeled, quartered
   3/4 lb Vermont aged white Cheddar;
          - grated
   1/2 ts Baking powder
     1 ts Salt
          Black pepper
     1 pn Cayenne
     1 pn Grated nutmeg
     6 tb Unsalted butter; melted
   3/4 c  Heavy cream; heated
     2 lg Eggs; lightly beaten

 Boil potatoes in well-salted water until tender, about 15 minutes.
 Drain well in a colander and place in the bowl of a stand mixer
 with a wire whisk attachment. Beat at medium speed for 2 to
 3 minutes to allow steam to escape.

 Turn off mixer and add cheese, baking powder, salt, pepper,
 cayenne, and nutmeg. Beat again for a minute or so.

 Add butter and cream, mixing slowly, then increase speed to medium
 and drizzle in beaten eggs. Stop and scrape down bowl with rubber
 spatula to make sure ingredients are incorporated evenly. Beat at
 medium-high speed until mixture is smooth, 2 to 3 minutes.

 Serve immediately in a heated bowl. Alternatively, transfer
 potatoes to a 2 qt baking dish, cover with foil and let stand at
 room temperature. Reheat for 30 to 40 minutes @ 350°F/175°C, until
 piping hot. If you want the top browned, remove foil halfway
 through baking. Otherwise give the potatoes a stir before serving.

 Recipe by David Tanis

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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