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

      Title: Vermont Cheddar Mashed Potatoes
 Categories: Potatoes, Dairy, Cheese
      Yield: 8 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
      1 pn Cayenne
      1 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 qt 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.

  Recipe by David Tanis

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

  Uncle Dirty Dave's Archives

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