Mashed Potatoes With Cheese Recipe

I absolutely love this mashed potato recipe because it combines creamy indulgence with the perfect cheesy kick, making every bite feel like a warm, comforting hug. Plus, the addition of garlic and chives takes this classic dish to the next level, giving it a gourmet twist that’s sure to impress at any dinner gathering!

I adore fusing conviviality with deliciousness in my cheesy mashed potatoes. Comfort undeniably meets flavor when I use 2 pounds of russet or Yukon gold potatoes mixed with just the right proportions of creamy elements like unsalted butter and sour cream.

The dish takes nourishment to a new altitude—geddit?—with a cup of shredded cheddar cheese melted in, plus warmed milk to adjust the texture and potassium-rich garlic for depth.

Ingredients

Potatoes:
Abundant in carbohydrates, an excellent source of energy.

Butter:
Contributes an excellent source of flavor and texture, as well as good fats.

Cheddar Cheese:
Delivers protein and a citrusy flavor enhancement.

Sour Cream:
Imparts a rich mouthfeel, some zippy flavor, and improves the product’s body.

Chives:
Presents innovative taste, boosts flavor with a gentle onion hint.

Ingredient Quantities

• 2 pounds of russet or Yukon gold potatoes
• 1/2 cup unsalted butter, at room temperature
• 1 cup milk, warmed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt, to taste
• Black pepper, to taste
• 1 garlic clove, minced (optional)
• 2 tablespoons chopped fresh chives (optional, for garnish)

Instructions

1. Remove the skin from the potatoes, and then cut the potatoes into chunks of uniform size. The key here is the necessity of all the pieces being the same size. If this is not accomplished, there will be no even cooking, as some pieces will be done long before others.

2. Put the potato pieces into a big pot, and cover them with cold water. Toss in a pinch of salt, then bring the whole thing to a boil over medium-high heat.

3. Cut the heat and allow the potatoes to boil gently for 15-20 minutes, or until they yield to a fork.

4. Well-drain the potatoes and put them back in the pot. Let them sit for a minute so that some of the steam can escape.

5. With a potato masher or a ricer, mash the potatoes to the consistency you want.

6. Incorporate the room-temperature butter into the mixture using the same method of mixing that made the batter uniform.Continue to mix until you no longer see any chunks of butter.

7. Little by little, incorporate the warmed milk, and stir continuously until you achieve a smooth and creamy mixture.

8. Combine the shredded cheddar cheese, mixing until the cheese is melted and fully integrated.

9. Incorporate the sour cream and season with salt and black pepper to taste. If using, add minced garlic.

10. If desired, you may garnish the mashed potatoes with chopped chives before serving. Whether or not you choose to do that, the important thing is to serve the potatoes warm.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Large pot
5. Colander or strainer
6. Potato masher or ricer
7. Mixing spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Fork (for testing doneness)

FAQ

• Can I use a different type of potato?Indeed, russet or Yukon gold potatoes are the preferred types for their texture and flavor; however, one can use other varieties of potatoes. The end texture may not be the same, but a flavorful mash can still occur with alternatives like red or white potatoes.
• Can I substitute the cheddar cheese with another cheese?Certainly! You may absolutely use any cheese that melts nicely, like Gouda, Monterey Jack, or mozzarella.
• How can I make these mashed potatoes creamier?Use milk with a higher fat content or add more sour cream or butter to taste for an increase in creaminess.
• Is there a way to make this recipe ahead of time?It is indeed possible to make the mashed potatoes ahead of time and store them in the refrigerator to keep up to two days. When it is time to serve, reheat the potatoes on the stovetop or in the oven. If the potatoes seem too thick, just add a little more milk and stir it in.
• Can I make this recipe without garlic?The garlic can be left out, and if you don’t want to include it, go right ahead. Omitting the garlic won’t change the main flavor profile one bit.
• What’s the best way to mash the potatoes?For rustic-textured mashed potatoes, utilize a potato masher; for smooth mashed potatoes, employ a potato ricer. Resist the temptation to use a blender or food processor. Doing so will yield gluey mashed potatoes.
• How do I prevent lumps in my mashed potatoes?Make sure to boil the potatoes until they are tender enough to be pierced with a fork, and mash them while they are hot for the best texture.

Substitutions and Variations

Use red potatoes or fingerling potatoes for a different texture and flavor instead of russet or Yukon gold potatoes.
If you lack unsalted butter, you can use salted butter instead. Just decrease the amount of additional salt you use.
To impart a different flavor, replace cheddar cheese with mozzarella or Parmesan.
Greek yogurt can be used to replace sour cream when a more piquant flavor is desired.
For garnish, you can use green onions or parsley instead of fresh chives.

Pro Tips

1. Use Starchy Potatoes For the fluffiest mashed potatoes, stick with russet or Yukon gold potatoes. They have a higher starch content, which helps create a smooth and creamy texture.

2. Warm the Milk Make sure the milk is warmed before adding it to the potatoes. This helps it absorb better and prevents the potatoes from cooling down too much, maintaining a velvety consistency.

3. Avoid Over-Mashing Use a potato masher or ricer and mash just until smooth. Over-mashing can make the potatoes gummy due to overworking the starches.

4. Let Steam Escape After draining, let the potatoes sit in the pot for a minute. This allows excess moisture to evaporate, resulting in drier, fluffier mashed potatoes.

5. Infuse Milk with Garlic For an extra depth of flavor, consider infusing the warmed milk with the minced garlic before adding it to the potatoes. This will distribute the garlic flavor more evenly throughout the dish.