- 4 large Yukon Gold potatoes
- ¼ cup sour cream
- ½ cup half and half
- 1 tablespoon snipped chives
- 1½ cups grated sharp white cheddar cheese
- Salt and pepper
Peel and dice the potatoes. Place in a large pot and cover with 2 inches cold water. Bring to a boil over high heat. Salt the water, and reduce heat to medium. Cook until fork tender. Drain.
Add the sour cream and half and half to the pot. Pass the potatoes through a ricer into the sour cream mixture. Beat together with a wooden spoon. Then, beat in the cheese in handfuls, and finally the chives. Season with salt and pepper.
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