These cheddar mashed potatoes are a decadent step up from your basic mashed potatoes. Instead of milk, you can use half and half, or if you’re really going all out, heavy cream, and definitely use sharp or extra sharp cheddar. Also, to minimize the number of dishes to clean, you can always use the electric hand mixer in the pot you boiled the potatoes in.
For some other side dish ideas, try my carrot and sweet potato mash, easy rice pilaf, and roasted Brussels sprouts.
Prep Time 15 minutes
Cook Time 35 minutes
Serves 4-6 people
Ingredients
2 lbs russet potatoes, peeled and cut into large chunks
2 tbsp unsalted butter
1/4 tsp each of salt and pepper
1/2 cup milk
2 c shredded cheddar cheese
Preparation
In a large saucepan cover potatoes with water and bring to a simmer over medium-high heat. Reduce heat to maintain a steady simmer, partially cover the pan, and cook until potatoes are very tender when pierced with a fork (about 20 minutes). Drain thoroughly.
Once drained, let the potatoes hit in the pot with a kitchen towel over it for 5 minutes. (This will help with the fluffiness).
In a large bowl mash potatoes with an electric hand mixer. Add butter, salt, pepper, then a few tablespoons at a time add your milk to make the potatoes fluffy. Mix in the cheese, then serve.
I recommend serving these cheddar mashed potatoes with my Salisbury steak meatballs!