Kosher salt(for cooking the potatoes; plus more to season the potatoes to taste)
8large Idaho or Yukon Gold potatoes(3 to 3 ½ pounds total; peeled and halved)
1cupwhole milk
½cuplight or heavy cream or half and half
4tablespoonsunsalted butter(cut into pieces; at room temperature)
½cupgrated fontina cheese
½cupgrated Gruyere or Swiss cheese
Freshly ground black pepper(to taste)
Instructions
Fill a large stockpot with water and bring to a boil over high heat. Add a generous amount of salt, return to a boil, then add the potatoes (the water should cover the potatoes by at least 2 inches). Bring to a simmer, reduce the heat to medium, and continue to simmer for 15 or so minutes, partially covered, until the potatoes are very tender when pierced with a knife.
Drain the potatoes, and return them to the pot, and place them back over medium-low heat. Toss the potatoes in the hot pan occasionally for 3 minutes or so until the moisture is all gone and they have begun to dry out (but not to brown). Remove the pan from the stove, and put the potatoes through a ricer or a food mill, or mash with a potato masher until they are smooth, or as smooth as you like them. Return them to the pot.
Meanwhile, heat the milk and the cream together in a microwave-safe bowl or pitcher for about one minute, or in a small saucepan on the stovetop, until hot.
Add the hot milk and cream mixture to the potatoes along with the butter and stir with a wooden spoon or a whisk until well combined. Blend in the fontina and the Gruyere (or whatever cheeses you picked), adding the cheeses by the handful, and stirring after each addition until the cheese melts into the potatoes. Add salt and pepper to taste, and stir over medium-low heat until everything is hot and well blended. Serve hot.
Notes
Leftovers can be stored in the fridge for up to 5 days. Reheat in a pot over low heat, stirring frequently and adding a bit more milk and cream if you need to loosen them up.Or, turn leftover cheesy mashed potatoes into Mashed Potato Pancakes — skip the addition of cheese, but add the flour and egg, and adjust seasonings as needed.Variations:Instead of the Gruyere and fontina, try any of the following cheeses, alone or in combination. If you choose a stronger cheese, start with a smaller amount and add until you get the level of flavor you're looking for.