Mashed Potatoes With Cantal

Total Time:
35 min
Prep:
10 min
Inactive:
25 min

Yield:
about 6 cups
Level:
Easy

Ingredients
  • 3 pounds Idaho potatoes, peeled and cut into 1-inch pieces
  • 1 3/4 teaspoons salt
  • 6 tablespoons unsalted butter, cut into pieces
  • 3/4 cup milk
  • 1/4 teaspoon plus a pinch freshly ground white pepper
  • 3/4 pound Cantal cheese, outer hard rind removed, coarsely grated or crumbled
Directions

Place the potatoes and 1 teaspoon of salt in a heavy medium pot, cover with water by 1 inch, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain in a colander.

Return the potatoes to the pot, set over low heat, and add the butter. Using a potato masher, mash the butter into the potatoes. Add the milk, the remaining 3/4 teaspoon salt, and the pepper and mash with the potato masher over medium-low heat to incorporate the ingredients and achieve a light texture, 4 to 5 minutes. Add two-thirds of the Cantal and stir until melted and smooth.

Serve immediately, with the remaining cheese crumbled on top.


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