Ingredients

The following ingredients have 4 Servings
  • 4 pounds russet potatoes ((1.8kg, peeled and cut into large chunks))
  • 1-1½ cups whole milk ((warmed, use more if you like creamier potatoes and less if you like chunky!))
  • 1 stick unsalted butter ((113g))
  • ½ cup grated parmesan cheese
  • 8 ounces extra sharp cheddar cheese ((225g, grated––add more for extra cheesy potatoes!))
  • 5 scallions ((thinly sliced))
  • 1 tablespoon black pepper
  • 1 teaspoon salt ((or to taste))

Instruction

  • Boil the potatoes until fork tender. Drain in a colander and transfer back to the pot set over low heat. If you want to make sure the potatoes are super hot when served, warm the milk and melt the butter in a small pot. You can also just pour the milk straight into the potatoes, and add the butter in chunks.
  • Mash the potatoes, milk and butter together. When the mash is not quite yet to your desired consistency, add the parmesan and cheddar cheese, pepper, and salt. Continue mashing the potatoes to combine the cheese until melted.