Cut cheese
into 6 wedges. Carefully remove rind from
cheese; discard rind. Chop cheese; let stand at
room temperature while potato cooks.
2
Place potato
in a large Dutch oven; cover with water. Bring
to a boil. Reduce heat; simmer 12 minutes or
until tender. Drain in a colander; return potato
to pan. Add cheese, milk, salt and ¾ teaspoon
pepper; mash with a potato masher until smooth.
3
Garnish with
chives and additional pepper, if desired.
Rate
this Recipe: The RecipeGirl.com site is currently under a major re-design.
The "ratings" system will be temporarily unavailable until the re-design is
complete.
New comments that have been sent in through July 2008 will be added to the new
site. You can look forward to a new and improved ratings system
within the new site. In the meantime, you can always send in your comments
via the CONTACT link below. Spammers, don't bother as your comment
will go directly into the trash. Thank you for your continued support!
