Mashed Potatoes With Cantal

• 3 pounds Idaho potatoes, peeled and cut into 1-inch pieces
• 1 3/4 teaspoons salt
• 6 tablespoons unsalted butter, cut into pieces
• 3/4 cup milk
• 1/4 teaspoon plus a pinch freshly ground white pepper
• 3/4 pound Cantal cheese, outer hard rind removed, coarsely grated or crumbled

1. Place the potatoes and 1 teaspoon of salt in a heavy medium pot, cover with water by 1 inch, and bring to a boil.
2. Reduce the heat to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes.
3. Drain in a colander.
4. Return the potatoes to the pot, set over low heat, and add the butter.
5. Using a potato masher, mash the butter into the potatoes.
6. Add the milk, the remaining 3/4 teaspoon salt, and the pepper and mash with the potato masher over medium-low heat to incorporate the ingredients and achieve a light texture, 4 to 5 minutes.
7. Add two-thirds of the Cantal and stir until melted and smooth.
8. Serve immediately, with the remaining cheese crumbled on top.

potatoes, salt, unsalted butter, milk, freshly ground white pepper, cantal cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mashed-potatoes-with-cantal-recipe.html (may not work)