This was a nice little twist to turn mashed potatoes into a grown up mashed potato. I think I would have liked it to be a little smoother, but the flavor was really good.
(Adapted from Joey Campanaro of The Little Owl restaurant)
6 to 8 medium Yukon Gold potatoes, quartered 4 cups heavy cream
2 cups white wine, such as Chablis or Sauvignon Blanc
Heated homemade or store-bought low-sodium chicken stock, if necessary
1 cup grated Fontina or Gruyere cheese
1/2 cup grated Parmesan cheese
Place potatoes in a medium saucepan. Add heavy cream and wine.
Bring to a boil over medium-high heat and cook until potatoes are easily pierced with the tip of a sharp knife, about 20 minutes. Drain, reserving liquid, and set aside.
Pass potatoes through a food mill into a medium saucepan and some of the reserved cooking liquid and place over medium-high heat.
Add both cheese and cook, stirring, until cheese is melted and potatoes are warmed through.
If potato mixture seems too thick, thin out with a little chicken stock.