6 medium sized Russet potatoes, peeled and cut into cubes
4 Tablespoons butter
2/3 cup milk or heavy cream or half and half
2 teaspoons salt
1/2 teaspoon cracked black pepper
1/2 cup shredded cheddar cheese
2 Tablespoons chives or green onion, minced
1 Tablespoon parsley, chopped
In a medium sized stock pot add cubed potatoes to COLD water. Place on stove and turn heat to high. Once the water starts to boil add about 1 Tablespoon salt to water.
Boil for about 8-10 minutes or until the potatoes are able to be mashed with a fork. Drain and pour into a mixing bowl.
Add rest of ingredients to potatoes. Using an electric hand blender, blend until all lumps are gone.
Adjust the salt and pepper to your taste.
If you are making this in advance, when you reheat just add a bit more milk before microwaving.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com