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For 2 person Thanksgiving, I cut this in half and had lots of leftovers. In order to prepare ahead, I peeled and cut up the potatoes the day before. The morning of Thanksgiving, the potatoes looked a little browned, but still tasted delicious, FYI.
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- Kosher salt
- 1 ½ sticks unsalted butter
- 1 ¼ cups whole milk
- ½ pound sharp white cheddar cheese, shredded (2 2/3 cups)
- 1 cup mayonnaise
- 1 large jalapeño—stemmed, seeded and minced
- Freshly ground white pepper (or just regular pepper…)
- In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain the potatoes in a colander, shaking off any excess water.
- In the same saucepan, melt the butter in the milk over moderately low heat. Remove from the heat and stir in the cheese. Press the potatoes through a ricer into the pot and mix well. I didn’t have a ricer, and prefer chunkier mashed potatoes, so I just mashed them and then threw them in the pot. Fold in the mayonnaise and jalapeño and season with salt and white pepper. Serve right away.
- MAKE AHEAD If you’re not serving the potatoes right away, let them cool, then transfer to a bowl or large resealable plastic bag and refrigerate for up to 3 days. Rewarm the potatoes in the microwave in 2-minute intervals, stirring each time, until hot.