1 1/2 pounds russett potatoes, peeled, cut into chunks
3/4 cup whole milk
2 tablespoons butter
1/2 cup shredded cheddar
Boil potatoes in salted water until fork tender, about 15 minutes.
Drain and return potatoes to pan. Turn on heat for a few moments to boil off any remaining moisture in pot. Remove from heat. Bring milk and butter to a simmer in a small saucepan. Pour milk mixture over potatoes. Mash potatoes until smooth. Mix in cheddar and season with salt.