"THE BEST MASHED POTATOES"

Provided by Patrick and Gina Neely : Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

2 1/2 pounds Yukon gold potatoes, well scrubbed and cut into quarters
Kosher salt
1 stick unsalted butter
3/4 cup half-and-half
1 cup shredded smoked gouda
Freshly ground pepper
1/4 cup thinly sliced chives

Steps:

Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.