Cheesy Mashed Potatoes

By Leite's Culinaria

Ingredients

5 pounds russet potatoes (peeled and cut into 2-inch (5-cm) pieces)
4 teaspoons kosher salt (divided)
1 cup whole milk (warmed, plus more if needed)
2 tablespoons (1 oz) unsalted butter (room temperature, plus more melted butter for serving)
3/4 cup grated smoked Gouda
2 scallions (thinly sliced, divided)

Prep Time15mins
Cook Time28mins
Servings12

Instructions

Place the potatoes and 2 teaspoons of salt in a large pot. Add enough cold water to cover the potatoes by 2 inches (5 cm)and bring to a boil over medium-high heat.

Reduce the heat to maintain a simmer and cook until the potatoes are fork tender, but not falling apart, 20 to 25 minutes. Drain in a colander.

Pass the potatoes through a ricer or food mill into a large bowl. Alternatively, you can whisk the potatoes in the bowl of a stand mixer or using a hand mixer until finely crumbled, 2 to 3 minutes.

Stir in the remaining 2 teaspoons salt, warm milk, butter, smoked Gouda, and half the scallions. Beat until just smooth, adding more milk if needed to achieve a light, creamy texture.

Serve hot, garnished with remaining scallions, and drizzled with melted butter, if desired.