The amount of half and half needed to achieve the correct consistency will depend on the potatoes you use and how well you drain them. It is important for both the butter and the half and half to be hot when added to the potatoes to make sure that the cheese melts. Note from Julia Collin Davison
- 2 lbs russet potatoes, peeled, quartered, and cut into 1-inch chunks
- 4 T unsalted butter, melted
- 1/2 t salt
- 1/8 t pepper
- 1/2 – 3/4 cup half and half, hot
- 3 T sour cream
- 2 cups shredded extra-sharp cheddar cheese
1. Cover potatoes with 1 inch water in large sauce pan. Bring to simmer over high heat (this should take about 10 minutes). Reduce heat to medium and continue to simmer until potatoes are tender and dinner fork can be slipped easily into center, about 20 minutes longer.
2. Drain potatoes in colander, tossing gently to remove any excess water. Wipe saucepan dry and return potatoes to pan off heat. Using masher, work potatoes into uniform consistency. (Alternatively, push potatoes through ricer or food mill and back into dry saucepan.)
3. Using large wooden spoon or rubber spatula, stir melted butter into potatoes until just combined. Sprinkle salt and pepper over potatoes and add 1/2 cup hot half and half and sour cream. Stir until just combined. Stir in remaining half and half as needed to achieve desired consistency. Gently fold in 1 1/2 cups cheese. Taste and adjust seasonings. Sprinkle remaining 1/2 cup cheese over potatoes and cover pot with lid. Let sit 5 minutes and then partially stir in cheese. Transfer potatoes to serving bowl and serve.
From Cook’s Country Magazine
Katie: This recipe was preceded by Julia talking about her experimentation getting the potatoes cheesy but not gluey. I did not reproduce all that here, but would recommend following her instructions, as my potatoes were not gluey! I thought they could have been more cheesy, but that is really a lot of cheese to add to the potatoes, and they were quite good! We served them with salmon and a salad, and the potatoes seemed to be just the right starchy thing to go with this meal. I would make again, perhaps using an even sharper cheddar.
Gray: These turned out really well and were definitely cheesy. I think you could vary them with any type of cheddar or melting cheese and have great results. I would definitely like to try these again.