Cheese and Chive Potatoes

Prep time: 20 minutes  

Cook time: 30 minutes

1/4 cup butter

3 lbs. Yukon Gold or red potatoes, cut into 2-inch chunks*

1 cup milk

3/4 cup shredded sharp Cheddar cheese

2/3 cup sour cream

1/4 cup shredded Parmesan cheese

2 tablespoons snipped fresh chives

1 teaspoon sea salt

Freshly ground pepper to taste

Boil potatoes in a large pot of water for 10 minutes or until tender when pierced with a fork; drain well and place back in pot. Mash potatoes while still warm, then stir in milk, cheeses, sour cream, chives and salt; season with pepper. Reheat as needed. Add additional milk if needed. (May be prepared up to 3 days ahead and stored tightly covered in the refrigerator. Microwave to reheat, adding additional milk to thin if necessary.) Makes 8 servings. 

*A mixture of both may be used.