Stained with turmeric and laced with heavy additions of dairy, these potatoes are not safe. Turmeric dyes the cream an almost brilliant gold, and a mound of sharp white Cheddar melts right into the mixture, giving it body and flavor. They’re rich, yes, but not one-note, as the chives (or shallots, if that’s what you have) cut through with a clean, chivy freshness. The only real rule here is to make sure you drain the potatoes well enough before combining them with the toppings. Waterlogged potatoes will never absorb all that spicy cream and cheese, and you’ll be left with glue instead of mush. Beyond that, don’t overthink it: mash them with a spoon or potato masher, your weapon of choice. Perfection isn’t the goal, comfort is.
