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Playing Rachael’s Cheesy Mashed Potatoes

Rach likes to serve this with her Pork Chops with Sage, Cider, and Balsamic Vinegar.


  • 4 Russet potatoes, peeled and quartered
  • Salt
  • 6 ounces Taleggio, trimmed of rind and diced, or Fontina Val d'Aosta, shredded
  • 1 cup milk, warmed
  • White pepper
  • Finely grated nutmeg, to taste, about ⅛ teaspoon


Serves: 4


In a large pot, cover the potatoes with water, bring to boil, salt water and cook to tender, then drain and place back in hot pot. Mash with cheese and milk; season.