6 medium yukon gold potatoes (or similar good mashing potatoes)
1 cup cheddar cheese (yellow-orange in color), shredded
1 cup milk, divided
3 tbsp butter
1 lb ground beef
1 tbsp olive oil
ketchup to taste
salt and pepper to taste
Put a large pot of water on to boil. Rinse and peel the potatoes. Chop into 2 to 3 chunks per potato.
When the water comes to a boil, add the chopped potatoes to the water. Boil for about 20 minutes until the potatoes are tender.
Next, heat the olive oil in a large skillet on medium heat. When heated, add the beef, salt to taste and gradually break the beef up with a sturdy slotted spoon, stirring occasionally. The beef will take approximately 10 minutes to cook through.
Heat 1/2 cup of the milk in a small sauce pan. When it is starting to bubble, gradually start stirring in the grated cheese. Stir the cheese until it has melted and created a little cheese sauce. Leave on low heat to keep warm.
The potato should be finished cooking as the beef finishes. Drain the potatoes, and mash the potatoes with the milk and butter. Adjust the butter and milk quantities as needed to get the potatoes to the consistency you like them.
Plate a scoop of the mashed potatoes, shaping it to resemble a small potato mountain.
Use the slotted spoon to scoop out some cooked beef from the skillet, letting the excess fat drain through the spoon before serving the beef over the potatoes. Arrange it on the side of the potatoes to make it look like lava rocks tumbling down.
Now, squirt several lines of ketchup going down the side of the potato mountain. Your eruption is really getting going now!
Finally, pour a scoop of the cheese sauce over the potatoes so that it tumbles down the side of your “mountain.” Now it’s time to eat your Volcanic Potatoes and Beef before it explodes!