The Best Mashed Potatoes

• 2 1/2 pounds Yukon Gold potatoes, well scrubbed, cut into quarters
• Kosher salt and freshly ground black pepper
• 1/2 cup (1 stick) butter
• 3/4 cup half-and-half
• 1 cup shredded smoked Gouda
• 1/4 cup thinly sliced fresh chives

1. Slip the potatoes into a large pot of cold salted water, and bring to a boil.
2. Reduce heat, and simmer for 15 to 20 minutes, until tender.
3. Meanwhile, heat butter and half-and-half in a small pot until the butter melts and the mixture is hot.
4. Once the potatoes are cooked, drain well in a colander and then return to the large pot.
5. Turn the heat back on to low, and stir the potatoes to extract moisture from them.
6. Mash the potatoes until smooth, and stir in the hot cream and butter.
7. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper.
8. Stir in the sliced chives.
9. Serve immediately.

potatoes, kosher salt, butter, gouda, chives

Taken from www.epicurious.com/recipes/food/views/the-best-mashed-potatoes-384096 (may not work)