Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife – there should be no resistance. Drain well in a colander, then put back in hot pot. (If whipping with a mixer, drain hot water into mixing bowl to preheat – discard water just before mashing.)
While potatoes cook, combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted. Keep warm.
Mash potatoes, slowly stirring in half of the milk and butter mixture. Mash in 3/4 of the grated cheddar cheese, and when it’s melted, blend in as much of the remaining milk mixture as needed while whipping or hand-mashing. Season to taste with salt and white pepper. Just before serving, gently stir in remaining cheddar and chives and serve.
Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife – there should be no resistance. Drain well in a colander, then put back in hot pot. (If whipping with a mixer, drain hot water into mixing bowl to preheat – discard water just before mashing.)
While potatoes cook, combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted. Keep warm.
Mash potatoes, slowly stirring in half of the milk and butter mixture. Mash in 3/4 of the grated cheddar cheese, and when it’s melted, blend in as much of the remaining milk mixture as needed while whipping or hand-mashing. Season to taste with salt and white pepper. Just before serving, gently stir in remaining cheddar and chives and serve.
