Preheat oven to 350°.
Place potatoes in large saucepan. Add enough water to cover. Bring to a boil on high heat. Cover. Reduce heat to medium-low. Simmer 15 minutes, or until potatoes are tender. Drain. Return to saucepan.
Add milk; mash with hand masher or electric mixer on medium speed until creamy. Mix in cheese, salt and pepper until well blended. Spoon into shallow 2-quart baking dish.
Bake 20 minutes, or until heated through. Makes 8 servings.
Pan-Fried Cranberry Pancetta Stuffing
6 ozs. pancetta, chopped
1﻿½ T. chopped capers
1﻿½ T. chopped fresh sage
8 c. cubed brioche
1﻿¾ c. low-sodium chicken or turkey broth
¾ c. chopped dried cranberries
3 T. butter, divided
Coat a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment or waxed paper, leaving an overhang on the edges of the pan.
In a large saute pan over medium heat, cook the pancetta until crispy, about 8 minutes. Add the capers and sage and continue to cook until crispy and lightly browned, about 3 to 4 minutes. Add the brioche and cook until lightly toasted. Remove the pan from the heat.
In a small bowl, whisk together the broth and the eggs. Stir the broth mixture and the cranberries into the brioche mixture. Spoon into the prepared pan. Press the brioche mixture to create an even layer. Refrigerate for at least 2 hours.
Using the overhanging paper as handles, lift the stuffing in a single block from the pan and set on a cutting board. Cut the stuffing into 16 pieces.
In a large skillet over medium-high, melt half of the butter. Set 8 of the stuffing pieces into the pan and fry for 3 minutes per side, or until golden and crispy. Transfer to a plate, then repeat with remaining butter and stuffing. Finished stuffing can be kept warm in a 200° oven. Makes 8 servings.