Mashed Potatoes with Reverie

Mashed Potatoes with Reverie

Servings 6


  • 8 large potatoes , peeled and cut into chunks – Russets or Yukon Golds
  • 3 Bay leaves
  • 1 C unsalted butter , cut into chunks
  • 8 ounces Reverie cheese , grated
  • ½ C heavy cream
  • salt and pepper
  • ¼ C chopped fresh chives


  1. Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, and then stir in chunks of butter and shredded Reverie. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.
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