Cheesy Mashed Potatoes Recipe
INGREDIENTS
- 2 lbs Yukon Gold or Russet potatoes peeled and chopped
- 1½ cups shredded sharp cheddar cheese
- 4 tablespoons unsalted butter
- ½ cup heavy cream or whole milk
- 2 –3 cloves garlic minced or roasted (optional)
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Optional toppings: sour cream chives, bits, Parmesan cheese
INSTRUCTIONS
Prep the Potatoes
- Peel and chop potatoes into evenly sized chunks.
Boil
- Add potatoes to a pot of cold, salted water.
- Bring to a boil and cook for 12–15 minutes or until fork-tender.
Drain and Mash
- Drain potatoes well and return to the pot.
- Mash immediately using a masher or ricer.
Add Butter and Cream
- Stir in butter until melted.
- Add warm cream or milk and mix until smooth and creamy.
Stir in Cheese and Seasonings
- Fold in the shredded cheese until melted and fully incorporated.
- Season with salt and pepper to taste.
Serve
- Spoon into a serving dish, garnish with optional toppings, and serve hot.
NOTES
Tips for the Best Cheesy Mashed Potatoes
- Warm the cream and butter before mixing in to maintain the potato temperature.
- Use a ricer for the smoothest mash, especially with Russet potatoes.
- Mash while hot for better absorption of butter and cream.
- Mix gently to avoid overworking and making the mash gluey.
- Switch up the cheese — mix in Gruyère, Parmesan, or Pepper Jack for a twist.