4 cups peeled and cubed Yukon Gold potatoes
3 tablespoons shredded Monterey Jack cheese
1/4 cup milk
2-4 tablespoons unsalted butter
2-3 tablespoons sour cream
Place the potatoes in a pot with water and bring to a boil. Cook until the potatoes are pierced easily with a fork, about 15 minutes. Drain the potatoes and place back in the pot with the cheese, milk, butter, sour cream, salt and pepper. Mash with a potato masher and whip in an electric mixer until smooth.
Source: adapted from The New Legal Sea Foods Cookbook