This recipe can be easily multiplied for a crowd. If you want to make this ahead it can be kept warm in a crock pot for 2-3 hours. Vary the amount of half-and-half to achieve your prefered consistency.
2 lbs Russet potatoes, pealed and cut in half
4 Tbs Unsalted butter, melted
1/2 tsp Salt
1/8 tsp Pepper
1/2-3/4 cup Half and half cream
3 Tbs Sour cream
2 cups Shredded extra-sharp cheddar cheese
Cover potatoes with 1 inch of water in large saucepan. Bring to simmer over high heat then reduce heat to medium for about 20-30minutes until potatoes are tender and a fork can easily be slipped into the center.
Drain potatoes into a colander and toss gently to remove any excess water. Dry pan. Using a ricer or food mill process potatoes back into the pan. You may want to simply use a masher to process potatoes in the pan.
Stir the melted butter into the potatoes. Add salt and pepper. Add 1/2 cup of hot half-and-half and sour cream. Stir till combined. Stir in remaining half-and-half to achieve desired consistency. Gently fold in 1 1/2 cups cheese. Adjust seasonings. Sprinkle remaining 1/2 cup cheese over the potatoes and cover with lid. Let sit for 5 minutes and then partially stir in cheese. Transfer to bowl and serve.
Servings: 6
