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Ingredients
- 3 pounds russet potatoes, peeled and cut into chunks
- 8 tablespoons (1 stick) butter
- 1/2 cup milk
- Salt and freshly ground pepper
- 1 cup shredded cheddar
Method
- Place the potatoes in a large pot and cover with water by an inch.
- Bring to a boil over high heat, then reduce to simmer.
- Cook until the potatoes are fork tender, 25 to 30 minutes.
- Drain.
- Return the potatoes to the pot and add the butter, milk and some salt and pepper.
- Mash the potatoes to the desired consistency.
- While still hot, fold the cheese into the mash and stir to melt.
