Subj : Thanksgiving Favorites 08
To   : All
From : Dave Drum
Date : Fri Nov 14 2025 03:52:19

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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