5lbs. russet potatoes
½ c. butter
1 ½ tsp. kosher salt
1 tsp. coarse black pepper
½-1 c. milk or heavy whipping cream
2 c. shredded Fiscalini Cheddar Cheese
1. Clean and peel potatoes (you can leave the skin on if you prefer); cut into large chunks. Place in a large stockpot and cover with water.
2. Boil 15-20 minutes or until tender. Drain water.
3. Add butter, salt, pepper, cream and cheese. Mash to desired consistency and serve.