Did you know the average American eats about 30 pounds of potatoes a year? That’s a lot of spuds! If you want to enjoy more potatoes, try my cheesy mashed potatoes recipe. It will take your comfort food to a whole new level.
This simple recipe takes just 50 minutes to make. You’ll need 10 minutes to prep and 40 minutes to cook. It serves 4 people and uses 2 pounds of Yukon Gold potatoes. This makes a creamy, indulgent side dish perfect for any meal.
What makes this recipe special? It’s all about the cheese! We’re talking 2-3 cups of freshly shredded cheese. This includes wine-infused Toscano, ultra-sharp cheddar, and hard goat’s milk cheese. Add a stick of butter and a mix of heavy cream and milk. These homemade mashed potatoes are truly next-level.
Ready to try the best cheesy mashed potatoes recipe? Let’s get started!
The Ultimate Guide to Cheesy Mashed Potatoes Recipe
Get ready to make the best mashed potatoes ever! This guide will show you how to make creamy mashed potatoes that everyone will love. Let’s explore what makes these cheesy spuds so special.
What Makes These Mashed Potatoes Special
The secret to these tasty mashed potatoes is in the technique and ingredients. Using a ricer makes them ultra-fluffy without being gummy. The mix of sharp cheddar and parmesan cheese adds a rich, tangy flavor that goes well with the creamy base.
Best Potatoes for Mashing
For the creamiest mashed potatoes, pick the right potatoes. Russet potatoes are best because they’re high in starch, making them fluffy. Yukon gold potatoes have a naturally buttery flavor and smooth texture. Try mixing russet and Yukon gold potatoes for the best results.
Essential Equipment Needed
To make the best mashed potatoes, you’ll need a few key tools:
- A large pot for boiling potatoes
- A potato ricer or masher
- A sturdy wooden spoon or spatula
- A cheese grater
With these tools and our guide, you’re ready to make heavenly cheesy mashed potatoes. Everyone will be asking for seconds!
Perfect Ingredients for Ultra-Creamy Results
Ready to make the creamiest, most delicious cheesy mashed potatoes? Let’s dive into the key ingredients that’ll take your dish from good to unforgettable!
Choosing the Right Cheese Blend
For the best cheese for mashed potatoes, mix sharp cheddar, creamy Gruyère, and tangy Parmesan. This combo creates a perfect balance of flavors and meltability. Grate your cheese fresh for better melting compared to pre-shredded varieties.
Dairy Components for Richness
To achieve that velvety texture in your cheesy mashed potatoes recipe with milk, use a mix of whole milk and heavy cream. For extra richness, add a dollop of sour cream. These dairy elements contribute to a smooth, creamy consistency that’ll have everyone asking for seconds.
Seasonings and Aromatics
Elevate your mashed potatoes with aromatic additions. For classic garlic mashed potatoes, mince fresh garlic and sauté it in butter before mixing it in. Want loaded mashed potatoes? Try adding crispy bacon bits, chopped chives, and a sprinkle of paprika for a flavor explosion.
| Ingredient | Amount | Purpose |
|---|---|---|
| Russet potatoes | 4 lbs (12 medium) | Base for mashing |
| Whole milk | 1 to 1 1/4 cups | Creaminess |
| Unsalted butter | 16 tablespoons | Rich flavor |
| Shredded cheddar | 2 cups | Cheesy goodness |
With these perfect ingredients, you’re all set to create ultra-creamy, irresistible mashed potatoes that’ll be the star of any meal!
Step-by-Step Cooking Instructions
Ready to make the best cheesy mashed potatoes? Let’s dive into the cooking process. This mashed potatoes recipe is simple yet delicious, perfect for both beginners and seasoned cooks.
Preparing and Boiling the Potatoes
Start by peeling 6 large potatoes and cutting them in half. Place them in a large pot and cover with cold water. Add about 1 teaspoon of salt to the water. Boil the potatoes for 20 to 25 minutes until they’re very tender and can be easily pierced with a fork.
Mashing Technique for Optimal Texture
Drain the cooked potatoes and return them to the hot pot. For the creamiest texture, use a potato ricer or masher. Avoid over-mashing to prevent gummy potatoes. Add 1 stick of butter and 1/2 cup of sour cream for richness.
Adding Cheese and Final Seasoning
Now for the cheesy part! Stir in 2 cups of shredded cheddar cheese and 1 small can of evaporated milk. The residual heat will melt the cheese perfectly. Taste and adjust the seasoning if needed. Your cheesy potato masterpiece is ready to serve!
| Ingredient | Amount |
|---|---|
| Potatoes | 6 large |
| Cheddar cheese | 2 cups, shredded |
| Butter | 1 stick |
| Sour cream | 1/2 cup |
| Evaporated milk | 1 small can |
This recipe serves 10 and takes about 30 minutes to prepare. Each serving contains approximately 328 calories. Enjoy your creamy, cheesy mashed potatoes!
Make-Ahead Tips and Storage Solutions
Short on time but love mashed potato casserole? You’re in luck! This cheesy recipe is great for make-ahead meals. Start by boiling potatoes in a large pot up to two days before. Boil them for about 15 minutes, or until they’re fork tender.
Once tender, mash and mix in cheese and other ingredients. You can store your mashed potatoes in the fridge for up to 48 hours before baking. Just pop the casserole in a 350°F oven for 25 minutes when you’re ready to serve.
This way, your dish stays creamy and delicious. It won’t be dry or gummy.
To freeze your casserole, do so for up to 2 months. When reheating, add a splash of milk to keep it creamy. If you’re taking it to a potluck, it can stay warm for up to an hour. It’s a crowd-pleaser!
| Storage Method | Maximum Time |
|---|---|
| Refrigerated (before baking) | 48 hours |
| Frozen | 2 months |
| Refrigerated (after baking) | 4 days |
With these tips, you’ll always have creamy, cheesy mashed potatoes ready. Whether it’s for a weeknight dinner or a holiday feast, this versatile dish has got you covered!
Conclusion
I’ve shared my ultimate guide to making the creamiest, cheesiest mashed potatoes. We use 4 pounds of Russet potatoes as the base. This elevates the classic side dish to new heights.
The secret is in the perfect mix of dairy. We use 1/2 cup melted butter, 6 ounces of cream cheese, and a lot of sharp cheddar cheese.
The key to a velvety texture is in the technique. Rinsing the potatoes before and after cooking removes excess starch. This prevents gluey results.
For an extra touch of indulgence, dry the cooked potatoes in a hot oven. This lets them soak up more butter and heavy cream. This makes them even creamier.
Don’t be afraid to try different cheese combinations. Our recipe uses 8 ounces of grated white cheddar and 3 ounces of Parmesan. You could mix in shredded cheddar or cream cheese for more richness.
For a tangy twist, swap sour cream with 1/2 cup of crème fraîche.
These cheesy mashed potatoes are perfect for any occasion. They’re great at holiday feasts or as a comforting weeknight side. With 539 calories per serving and enough for 8 people, they’re satisfying and perfect for sharing.
So grab your potato masher and get ready to make a side dish that everyone will love. They’ll be asking for seconds!
FAQ – Cheesy Mashed Potatoes
What are the best types of potatoes for making cheesy mashed potatoes?
Russet or Yukon Gold potatoes are top choices. Russets make the potatoes fluffy. Yukon Golds have a buttery taste. Pick what you like or what’s in season.
Can I make cheesy mashed potatoes ahead of time?
Absolutely! Prepare them up to 24 hours before. Keep them in a sealed container in the fridge. Reheat with a bit of milk or cream to keep them creamy.
What’s the secret to making the creamiest mashed potatoes?
For the creamiest potatoes, use a potato ricer and warm dairy. Don’t overmix. Adding cream cheese or sour cream can also make them creamier.
What cheeses work best in cheesy mashed potatoes?
Mix different cheeses for the best flavor. Sharp cheddar and Gruyère are classics. Parmesan adds a tangy touch. Try different cheeses to find your favorite.
How can I avoid lumpy mashed potatoes?
Make sure potatoes are fully cooked. Use a ricer or food mill for smoothness. If mashing, do it while potatoes are hot and don’t overdo it.
Can I freeze cheesy mashed potatoes?
Yes, you can freeze them. Cool, then store in a sealed container for 2 months. Thaw in the fridge and reheat with a bit of milk or cream.
How do I reheat cheesy mashed potatoes without drying them out?
Reheat with a splash of milk or cream on low heat. Or, reheat in the oven at 350°F (175°C) in a covered dish, stirring halfway.
What can I add to make loaded mashed potatoes?
Add crispy bacon, green onions, extra cheese, and sour cream. Roasted garlic or caramelized onions can also add flavor.
Is it necessary to peel the potatoes for cheesy mashed potatoes?
Peeling is optional, but it makes them smoother. Thin-skinned potatoes like Yukon Golds can be left unpeeled. But for fluffiness, peel Russet potatoes.
Can I make this recipe dairy-free or vegan?
Yes, you can make it dairy-free or vegan. Use plant-based milk, vegan butter, and dairy-free cheese. Nutritional yeast can give a cheesy taste without dairy.
Cheesy Mashed Potatoes Recipe
Ingredients
- Russet potatoes | 4 lbs 12 medium | Base for mashing
- Whole milk | 1 to 1 1/4 cups | Creaminess
- Unsalted butter | 16 tablespoons | Rich flavor
- Shredded cheddar | 2 cups | Cheesy goodness
- Additional ingredients mentioned in the step-by-step process:
- 6 large potatoes
- 2 cups shredded cheddar cheese
- 1 stick butter
- 1/2 cup sour cream
- 1 small can evaporated milk
Instructions
- Preparing and Boiling the Potatoes
- Start by peeling 6 large potatoes and cutting them in half. Place them in a large pot and cover with cold water. Add about 1 teaspoon of salt to the water. Boil the potatoes for 20 to 25 minutes until they’re very tender and can be easily pierced with a fork.
- Mashing Technique for Optimal Texture
- Drain the cooked potatoes and return them to the hot pot. For the creamiest texture, use a potato ricer or masher. Avoid over-mashing to prevent gummy potatoes. Add 1 stick of butter and 1/2 cup of sour cream for richness.
- Adding Cheese and Final Seasoning
- Now for the cheesy part! Stir in 2 cups of shredded cheddar cheese and 1 small can of evaporated milk. The residual heat will melt the cheese perfectly. Taste and adjust the seasoning if needed. Your cheesy potato masterpiece is ready to serve!
Notes
Make-Ahead Tips and Storage Solutions
Short on time but love mashed potato casserole? You’re in luck! This cheesy recipe is great for make-ahead meals. Start by boiling potatoes in a large pot up to two days before. Boil them for about 15 minutes, or until they’re fork tender. Once tender, mash and mix in cheese and other ingredients. You can store your mashed potatoes in the fridge for up to 48 hours before baking. Just pop the casserole in a 350°F oven for 25 minutes when you’re ready to serve. This way, your dish stays creamy and delicious. It won’t be dry or gummy.Storage Method | Maximum Time
- Refrigerated (before baking) | 48 hours
- Frozen | 2 months
- Refrigerated (after baking) | 4 days
