Directions

1. Place the peeled potatoes in a medium pot and cover with water. Add a handful of kosher salt and cook over high heat until the potatoes are fork tender, about 25 minutes.
2. Heat the milk and butter in a small sauce pot.
3. Once the potatoes are cooked, drain and place into a food processor. Add the milk and butter mixture and process until just smooth.
4. Add the potatoes back to a medium sauce pot and place over a medium heat.
5. Slowly add the grated cheese, mixing with a spoon constantly, until all the cheese has melted. If needed, adjust the consistency with more warmed milk. Season with salt.
6. Garnish with chopped chives.