• Five pounds of Idaho baking potatoes peeled and cut into 1 inch cubes
• 1/2 pound grated Vermont sharp white cheddar cheese (I like the Cabot)
• 1 stick of unsalted butter, at room temperature
• 1/4 cup of milk
• salt and pepper to taste

Place the potatoes in salted water and bring to a boil. Boil until they are just about cooked all the way through.

Slice the butter up and put in a bowl with the cheese and milk. Add the salt and fresh ground pepper.

Drain the potatoes thoroughly (but don't rinse), add to the butter and cheese. Mash with a hand masher or use a mixer until they are at the desired consistency. Add milk, in very small amounts if they are too dry. Serve hot.

Leftovers can be refrigerated, and either reheated, or shaped into patties or balls and deep fried.