Ingredients

• 3 1/2 pounds red potatoes, washed well and quartered
• Kosher salt
• 1 stick butter, cut into pieces
• 3 shallots, minced
• 1 cup whole milk
• Freshly ground pepper
• 1/4 cup sour cream
• 2 cups shredded extra-sharp white Cheddar (7 ounces)

Instructions

1. Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander.
2. Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat.
3. Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary.