Cheesy Mashed Potatoes

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Cheesy Mashed Potatoes are everything you love about classic mashed potatoes, made even richer with melted Cheddar.

Prep Time20

Cook Time35

Total Time55

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Cheesy Mashed Potatoes

Servings: -10 servings, as a side

Author: Chelsea Lords

Cost: $12.38

Equipment

Large pot
Potato ricer

Ingredients

3 pounds gold potatoes 8 packed cups
Salt and pepper
8 tablespoons unsalted butter
1 cup heavy cream
3/4 cup sour cream
1/2 teaspoon garlic powder
2 cups shredded sharp Cheddar cheese see note 1
1/2 cup freshly grated Parmesan cheese see note 2
Handful of green onions thinly sliced, optional

US - Metric

Instructions

Peel and cut potatoes into 1-inch cubes. Add to a large pot and cover with 1 inch of cold water above the potatoes. Add 1 tablespoon salt. Bring to a boil, then reduce to a rapid simmer and cook until the potatoes are easily pierced with a fork, 15–20 minutes. Drain in a strainer and let sit for 5 minutes to dry.
In the same pot (make sure it’s dry), set to low heat. Add butter, sour cream, heavy cream, garlic powder, 1 teaspoon salt, and pepper to taste (I add about 1/2 teaspoon). Stir until smooth, then remove from heat.
While the potatoes are still hot, pass them through a ricer directly into the cream mixture. If you don’t have a ricer, mash gently with a potato masher. (Avoid blending or beating, as this can make them gluey.) Stir with a wooden spoon until smooth.
Add shredded cheese, a handful at a time, stirring gently until melted. Don’t overmix—let the cheese gradually melt into the potatoes.
Garnish with green onions, if desired. Serve immediately.

Video

Notes

Note 1: Use sharp or extra-sharp Cheddar for the best flavor. You can also mix cheeses, like half Gruyère and half Cheddar. Always grate cheese fresh—pre-shredded cheese doesn’t melt as smoothly.

Note 2: Grate Parmesan from a block using the small holes of a grater, then gently pack it into the measuring cup for accuracy.

Make Ahead & Storage: Best served fresh, but can be kept warm for up to 30 minutes covered near the stove, or up to 2 hours over simmering water. To make a day ahead, refrigerate the mashed potatoes and cream mixture separately. When ready to serve, heat the cream mixture until hot, then stir in the potatoes and mix gently until smooth.

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