Three Cheese Mashed Potatoes

This recipe serves:  1 2 4

1 large potato (Idaho or russet)
about 2 1/2 tablespoons Basic Chicken Stock (see recipe), or low-sodium canned
salt to taste
freshly ground black pepper
2 teaspoons finely diced Vidalia onion
2 teaspoons shredded Cheddar cheese
1 teaspoon freshly grated Parmesan cheese
2 teaspoons freshly grated, Gouda cheese (or smoked Gouda)
1. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.

2. Bring the stock to a boil, and turn down to a simmer.

3. Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.

4. Adjust the salt and pepper to taste. Fold in the onion and cheese.

Serving Size: about 1/2 cup

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