Cheesy Mashed Potatoes

Scrub the potatoes and dice them into 1 to 1 1/2-inch pieces.

Fill a pot with cold water and thoroughly rinse the potatoes. Let them sit for a bit to pull out some of the starch, if possible. Then, drain and refill the pot with cold water.

Bring to a boil over medium-high heat and continue cooking until the potatoes are tender enough to be pierced with a fork, approximately 8 to 10 minutes.

Remove the potatoes from the heat and strain off all the water. Return the potatoes to the pot.

Add the butter and mash the potatoes using a potato masher until you reach the desired consistency. I like them with a bit of texture, but not too much.

Next, add the creamer and cheese and mix until combined.

Season with salt and pepper to taste, and garnish with freshly chopped chives or crispy fried onions.