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Mashed Potatoes with Jalapeño & Cheddar (Food & Wine)
Nb persons: 12
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| Made for Dinner Club Oct 2015 Total: 40 min | |
| 4 pounds | Yukon Gold potatoes, peeled and cut into 1-inch pieces |
| Kosher salt | |
| 1.5 sticks | unsalted butter |
| .75 cups | whole milk |
| 1 cup | mayonnaise |
| Freshly ground white pepper | |
| 1/2 lb | shredded sharp white cheddar cheese |
| 1 large | seeded, minced fresh jalapeño |
1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain the potatoes in a colander, shaking off any excess water.
2. In the same saucepan, melt the butter in the milk very moderately low heat and stir in the shredded cheese until melted. Once the potatoes are added, fold in the mayo and jalapeño.
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