Recipe from The Bride and Groom First and Forever Cookbook
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:
- Yukon Golds make THE best mashed potatoes.
- 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.
- Pieces should be uniform in size for even cooking.
- Always salt the cooking water.
- Never boil potatoes; simmer them gently.
- Do not overcook the potatoes or their texture will be grainy, not smooth.
- Always warm the cream, butter, and milk before adding them to the mashed potatoes.