Cheesy Mashed Potatoes Recipe
This cheesy mashed potatoes recipe is a rich, creamy side dish made with Russet potatoes, butter, sour cream, and a blend of sharp cheddar and Parmesan cheese. The potatoes are boiled until tender, mashed for a fluffy texture, and mixed with melted cheese for extra indulgence. It takes just 50 minutes to prepare and serves as a comforting addition to any meal. Perfect for make-ahead meals, it can be refrigerated or frozen for later enjoyment.
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