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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 25,224 of 26,839   
   Dave Drum to All   
   Thanksgiving Favorites 08   
   14 Nov 25 03:52:19   
   
   TZUTC: -0800   
   MSGID: 157407.cooking@1:218/700 2d7eb4d2   
   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vermont Cheddar Mashed Potatoes   
    Categories: Potatoes, Dairy, Cheese   
         Yield: 9 Servings   
       
         3 lb Medium russet potatoes;   
              - peeled, quartered   
       3/4 lb Vermont aged white Cheddar;   
              - grated   
       1/2 ts Baking powder   
         1 ts Salt   
              Black pepper   
           pn Cayenne   
           pn Grated nutmeg   
         6 tb Unsalted butter; melted   
       3/4 c  Heavy cream; heated   
         2 lg Eggs; lightly beaten   
       
     Boil potatoes in well-salted water until tender, about 15   
     minutes. Drain well in a colander and place in the bowl of   
     a stand mixer with a wire whisk attachment. Beat at medium   
     speed for 2 to 3 minutes to allow steam to escape.   
        
     Turn off mixer and add cheese, baking powder, salt,   
     pepper, cayenne and nutmeg. Beat again for a minute or so.   
        
     Add butter and cream, mixing slowly, then increase speed   
     to medium and drizzle in beaten eggs. Stop and scrape down   
     bowl with rubber spatula to make sure ingredients are   
     incorporated evenly. Beat at medium-high speed until   
     mixture is smooth, 2 to 3 minutes.   
        
     Serve immediately in a heated bowl. Alternatively,   
     transfer potatoes to a 2-quart baking dish, cover with   
     foil and let stand at room temperature. Reheat for 30 to   
     40 minutes @ 350°F/175°C, until piping hot. (If you want   
     the top browned, remove foil halfway through baking.   
     Otherwise give the potatoes a stir before serving.)   
        
     By David Tanis   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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