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

Title: Vermont Cheddar Mashed Potatoes
Categories: Potatoes, Dairy, Cheese
Yield: 9 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
pn Cayenne
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-quart 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.)

By David Tanis

Yield: 8 to 10 servings

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

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