Cheesy Mashed Potato Recipe
Classic cheesy mashed potatoes make the perfect side dish for any meal. These potatoes are soft and buttery, but the best part is all of that cheese. Melted into the potatoes, the cheese adds a salty flavor and the best texture. Serve for a weeknight dinner or Thanksgiving.
Ingredients
- 4 lbs potatoes cut into 1-inch cubes
- 2 tsp salt boiling
- 8 Tbsp unsalted butter 1 stick, cubed
- 1/4 cup whole milk
- 1/3 cup heavy cream
- 2 cups shredded cheese more if desired
- 2 Tbsp chives cilantro or parsley, to garnish, optional
Instructions
- Prep potatoes. Add the potatoes to a large pot, then fill with water 1 inch above the potatoes. Season with salt.
- Cook potatoes. Place the pot over medium-high heat. Cook the potatoes for 25-30 minutes, or until fork-tender.
- Mash. Strain the potatoes and return to the pot. Beat the potatoes until smooth.
- Make the milk and butter mixture. In a small saucepan, melt the butter, add milk and heavy cream. Heat until just warmed through and pour into the potatoes.
- Add cheese. Beat again, add the grated cheese, and beat on low speed just until it melts.
- Garnish. Transfer the potatoes to a serving platter and garnish with herbs, butter, and black pepper.
- Serve and enjoy, friends.
Notes
- Use a blend of cheeses. Combine different shredded cheeses for extra flavor and a rich, cheesy taste.
- Adjust the seasoning. Potatoes absorb a lot of salt, so taste the mashed potatoes and add more seasoning as needed.
- Avoid overmixing. Mix the potatoes just until smooth and the cheese is melted. Overmixing can make mashed potatoes gummy.
- Storage. Keep leftover cheesy mashed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat. Warm the potatoes on the stovetop over low heat, stirring occasionally. Add a splash of milk or cream to bring back their creamy texture.
- Freeze. Let the mashed potatoes cool completely, then store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat with a little milk or butter to restore the creamy consistency.