Place potatoes in large pot and cover with cold water by 1 inch. Add 3 tablespoons salt and bring to a boil over high. Reduce heat to medium; simmer potatoes until very tender when pierced with a fork, 18-20 minutes.
Meanwhile, heat milk, cream, butter and remaining 1 3/4 tsp salt in a small saucepan over medium. Cook, stirring occasionally, until butter melts, about 4 minutes. Keep warm over low until ready to use.
Drain potatoes well and return to pot. Heat potatoes over medium, stirring occasionally, until moisture has mostly evaporated, 1 to2 minutes. Working in batches, press potatoes through a potato ricer into a large bowl, or mash potatoes with a potato masher.
Pour milk mixture over mashed potatoes in 3 additions, stirring gently until smooth and com one after each addition. Fold in cheese until evenly incorporated. Transfer to a serving bowl and top with melted butter and chives.
I made these early in the day, covered and refrigerated. Took out of fridge an hour before heating, and heated at 350 for 30 minutes before serving. Remember to add fresh chives just before serving (don't cook them). We used gravy so I didn't top with melted butter.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 26.6mg||8 %|
|Sodium 64.5mg||2 %|
|Potassium 985.9mg||26 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 35.6g|
|Protein 5.7g||8 %|
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Calories per serving: 252
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