Vermont Cheddar Mashed Potatoes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds medium russet potatoes, peeled and quartered
- ¾pound Vermont aged white Cheddar, grated
- ½teaspoon baking powder
- 1teaspoon kosher salt
- Black pepper, to taste
- Small pinch cayenne
- Pinch of grated nutmeg
- 6tablespoons unsalted butter, melted
- ¾cup heavy cream, heated
- 2eggs, lightly beaten
Nutritional analysis per serving (10 servings)
380 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 12 grams protein; 454 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
- Step 2
Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
- Step 3
Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
- Step 4
Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)
Private Notes
Comments
Actually, not odd. You find baking powder in many old recipes for mashed potatoes--it makes them fluffy. Likewise, eggs (or egg yolks) are traditionally add to mashed potatoes for richness. When drizzled in and beaten with the hot potatoes for 2 minutes, the eggs definitely are cooked, not raw.
Of course, using the baking powder or eggs is optional, but they do have a purpose.
And if you don't have a stand mixer ?
what is the point of baking powder in mashed potatoes??!!
I didn't have a stand mixer handy, but the potatoes were so soft after boiling that I was able to use my whisk to "mash" the potatoes into small pillows of fluffiness. Adding the cream, butter, and eggs makes them even smoother. All I used to finish mixing them was a medium-size spatula.
Made exactly as written, except used a masher because I don’t have a stand mixer. Incredibly easy and quite possibly the best mashed potatoes I’ve ever had.
I just made this, and it is perfect. I always have to adjust the seasoning and hope it's not too salty, too much cream, etc. As many have suggested, I skipped the mixer in favor of an old school hand masher. Steam dried the potatoes, then added the seasonings. I found a wooden spoon was far superior to a metal whisk, especially after adding the dairy. The only alteration I made was substituting Romano cheese for cheddar, as this was an impromptu recipe. I only used 1/4 cup for fear of saltiness.