Fail-Proof Cheesy Mashed Potatoes | #FoodNetwork

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Frieda's butter babies potatoes
  • 1 Parsley

• Baking & Spices

  • 1/2 tsp Black pepper, coarsely ground
  • 1 tsp Kosher salt

• Dairy

  • 2 1/2 tbsp Butter, unsalted
  • 1/3 cup Half and half
  • 2/3 cup Melty cheese, grated

Found on thewimpyvegetarian.com

Description

Ingredients

• 2 lbs Friedas Butter Babies Potatoes
• ⅓ cup half-and-half (feel free to substitute vegetable broth)
• 2½ Tbsp unsalted butter
• 1 tsp kosher salt (or to taste)
• ½ tsp coarsely ground black pepper
• ⅔ - 1 cup grated melty cheese (I used truffled pecorino cheese from Salumeria Luca in Carmel)
• Parsley (optional garnish)

Directions

• Add the potatoes to a well salted pot of water, cover the pot, and bring to a simmer. Cook until very tender, about 25 minutes.
• Coming the half-and-half, butter, salt and pepper in a small pot over medium heat. Bring just barely to a simmer and melt the butter.
• If you prefer not to have the skins in the mashed potatoes, push the potatoes through a potato ricer into the pot of hot milk and butter, and remove the skins from the ricer. Add the cheese to the pot and stir with a large metal spoon. Serve warm with a final flourish of freshly ground pepper, and chopped parsley, if desired.