Recipe from The Bride and Groom First and Forever Cookbook

Kosher Salt
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
3/4 cup heavy cream
2 Tablespoons unsalted butter
1/4 cup milk, plus more as needed
1 cup (2 ounces) grated white cheddar cheese
2 teaspoons grated onion, plus more as needed (see below)
Freshly ground pepper

Put the potatoes in a large saucepan and cover with cold salted water.  (We use 2 teaspoons kosher salt per quart of water.)  Bring just to a boil over high heat.  Reduce the heat to low, and simmer until the potatoes are tender when pierced with a fork, about 20 minutes.  Drain the potatoes.

Meanwhile, heat the cream, butter, and the 1/4 cup milk in a small saucepan over medium heat or in the microwave.  While the potatoes are still hot, press them through a potato ricer.  Alternatively, mash with a potato masher or a large fork.  Return the potatoes to the large saucepan and fold in the warm cream mixture, then the cheese and the 2 teaspoons onion.  Season with kosher salt and pepper and more onion to taste, thinning with additional milk to the desired consistency.

**Notes on Grated Onion:  Using the finest grate on a handheld grater, grate the onion in the bowl.  You can also put small pieces of onion through a garlic press.  Sometimes the result will be onion juice and other times, it will have the consistency of onion puree.  Either is suitable for this dish.  The puree is a little stronger, so add with caution.

Our secrets for the creamiest, dreamiest mash:

1. Yukon Golds make THE best mashed potatoes.
2. Don’t cut the potatoes too small or too big (2 inches is just perfect), or they will absorb too much water and become grainy.
3. Pieces should be uniform in size for even cooking.
4. Always salt the cooking water.
5. Never boil potatoes; simmer them gently.
6. Do not overcook the potatoes or their texture will be grainy, not smooth.
7. Always warm the cream, butter, and milk before adding them to the mashed potatoes.