2 lb (900 g) russet potatoes, peeled and cubed

1/2 cup (125 ml) hot milk

2 tbsp unsalted butter, cubed

3/4 cup (75 g) cheddar cheese, grated

1 egg, beaten

Place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil and simmer for 20 minutes or until tender. Drain. Return the potatoes to the pot. With a potato masher, mash the potatoes with the milk and butter until smooth. Add the cheese and egg. Mix vigorously with a wooden spoon. Season with salt and pepper. Cover and set aside.

With the rack in the middle position, preheat the oven to 375°F (190°C).

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