Creamy Cheddar Cheese Mashed Potatoes
Creamy Cheddar Cheese Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon kosher salt, plus more to taste
For the Creamy Mixture
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, minced, for garnish (optional)
Instructions
- 1
Place the peeled and chunked Russet potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water. Bring to a boil over high heat.
⏱️ 10 min
- 2
Once boiling, reduce the heat to medium-low and simmer until the potatoes are very tender and easily pierced with a fork, about 15 to 20 minutes. Do not overcook to the point of mushiness.
⏱️ 15 min
- 3
While the potatoes are cooking, combine the butter, whole milk, and heavy cream in a small saucepan. Heat over low heat until the butter is melted and the mixture is warm. Do not boil.
⏱️ 5 min - 4
Drain the cooked potatoes thoroughly in a colander. Return the hot, drained potatoes to the empty pot. Place the pot back on the stove over very low heat for 1 to 2 minutes, shaking occasionally, to evaporate any remaining moisture. This step is crucial for fluffy mashed potatoes.
⏱️ 3 min
- 5
Remove the pot from the heat. Add the warm butter-milk mixture, shredded sharp cheddar cheese, garlic powder, and black pepper to the potatoes. Using a potato masher or a sturdy fork, mash the potatoes until smooth and creamy. Be careful not to over-mash, which can make them gummy.
⏱️ 5 min
- 6
Taste and adjust seasoning with additional kosher salt and black pepper as needed. If desired, stir in the minced fresh chives or sprinkle them on top before serving.
⏱️ 2 min
- 7
Serve immediately as a delicious side dish.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cheddar Cheese Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon kosher salt, plus more to taste
For the Creamy Mixture
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, minced, for garnish (optional)
Instructions
- 1
Place the peeled and chunked Russet potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water. Bring to a boil over high heat.
⏱️ 10 min - 2
Once boiling, reduce the heat to medium-low and simmer until the potatoes are very tender and easily pierced with a fork, about 15 to 20 minutes. Do not overcook to the point of mushiness.
⏱️ 15 min - 3
While the potatoes are cooking, combine the butter, whole milk, and heavy cream in a small saucepan. Heat over low heat until the butter is melted and the mixture is warm. Do not boil.
⏱️ 5 min - 4
Drain the cooked potatoes thoroughly in a colander. Return the hot, drained potatoes to the empty pot. Place the pot back on the stove over very low heat for 1 to 2 minutes, shaking occasionally, to evaporate any remaining moisture. This step is crucial for fluffy mashed potatoes.
⏱️ 3 min - 5
Remove the pot from the heat. Add the warm butter-milk mixture, shredded sharp cheddar cheese, garlic powder, and black pepper to the potatoes. Using a potato masher or a sturdy fork, mash the potatoes until smooth and creamy. Be careful not to over-mash, which can make them gummy.
⏱️ 5 min - 6
Taste and adjust seasoning with additional kosher salt and black pepper as needed. If desired, stir in the minced fresh chives or sprinkle them on top before serving.
⏱️ 2 min - 7
Serve immediately as a delicious side dish.