RECIPE MAGIC!

CHEDDAR MASHED POTATOES  

Creamy, rich mashed potatoes with a sharp, nutty tang from the aged Canadian cheddar. The EVOO adds a subtle peppery, fruity undertone that complements the cheese while keeping the texture smooth and silky. A special side for any occasion. 

INGREDIENTS:
6 medium russet potatoes, peeled and quartered
1 cup grated aged Cheddar cheese
1/2 tsp baking powder (for fluffiness)
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
Pinch nutmeg 
1/4 cup Butter EVOO
3/4 cup whipping cream
2 eggs, slightly whisked
 
DIRECTIONS:
Boil potatoes until tender, about 15 minutes. Drain well in a colander and place back in pot. Using hand mixer beat at medium speed for about 3 minutes. [If using stand mixer place potatoes in bowl and beat.] Add baking powder, salt, pepper and nutmeg. Mix until blended. Add cheese a little at a time and continue mixing for another minute. Add EVOO and cream, mixing on low. Then add slowly add whisked eggs, mixing on medium, then medium-high until smooth. Serve immediately or place in a baking dish. Use the back of a large spoon to create gentle, sweeping motions across the surface. Place under oven broiler for 2 to 3 minutes until top golden brown and ridges are crispy. 
Inspired by NYTimes Cooking.