ridiculous mashed potatoes

  • 1 lb yukon gold potatoes, peeled and quartered
    • 13 cup cream
    • 2 tbsp butter
    • 34 cup grated cheddar
    • 1 tbsp snipped chives
    • fresh ground pepper

Put potatoes in a large pot with enough water to cover them by a couple of inches, generously salted. Bring to a boil over medium-high hear, then reduce to medium-low and cook until the potatoes are tender, 20-30 minutes. Let drain and cool in a colander for five minutes, then run through a food mill.

Preheat oven to 400-450F.

Melt butter and cream in a small pan and heat until it just begins to bubble. Add the cream mixture into the potatoes and stir to combine. Add 34 of the chives and 34 of the cheese. Season with salt and pepper, and stir to combine. Spoon into two small cocottes or a casserole dish, and top with the rest of the cheese.

Bake until the cheese is lightly browned, 10-15 minutes. Let stand for 10 minutes, sprinkle with the rest of the chives and serve.

Two big servings or four small ones.