cheddar mashers

4 to 6    |   
Prep Time:
20 minutes    |   
Cook Time:
20 minutes

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We should all serve mashed potatoes more often and not wait until the holidays. They’re fun, cheap, and easy to make, especially the way I do them. Be sure to use Idaho or baking potatoes (also called russets), which are the starchiest.


3 Idaho (baking) potatoes
kosher salt
2 tablespoons butter
2 green onions, including green part, finely chopped
1/3 to 1/2 cup regular or lowfat milk
1 cup (4 ounces) grated sharp cheddar cheese
freshly ground pepper


Peel the potatoes, rinse, and cut into 1-inch cubes. Put potatoes in a pot with water just to cover, then add 1 teaspoon of salt. Place over high heat and boil potatoes until a piece collapses when pushed against the side of the pot with a spoon, about 20 minutes.

Pour potatoes into a colander and leave in sink for a few minutes to evaporate excess water and steam.

Put the butter and green onions in the same pot used for potatoes and set over medium heat; stir until butter melts, then return potatoes to pot, add 1/3 cup of the milk and the cheese, and mash with a potato masher or heavy whisk, blending until fairly smooth (if mixture looks dry, add more milk, a few tablespoons at a time). Turn off heat, season with salt and pepper, and serve.