4 lb. red potatoes, cut into 2-inch pieces
1 c. half-and-half
1 c. sour cream
4 tbsp. unsalted butter, cut up
3 oz. extra-sharp Cheddar cheese, grated
Finely chopped chives, for garnish
- Place potatoes in large saucepot with enough cold water to cover; bring to a boil. Add 2 teaspoons salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain and return to saucepot.
- Add half-and-half, sour cream, butter and 1⁄2 teaspoon each salt and pepper to potatoes and mash, then fold in Cheddar. Serve sprinkled with chives if desired.