Cheesy Mashed Potatoes: A Culinary Adventure

Mashed potatoes are a classic comfort food, but some people like to elevate the dish by adding cheese to make it even creamier. There are many different types of cheese that can be added to mashed potatoes, including cheddar, parmesan, mozzarella, cream cheese, fontina, gruyere, and goat cheese. The type of potato used can also vary, with some recipes calling for Yukon Gold, yellow potatoes, or even cauliflower for a low-carb option. In addition to cheese, other ingredients such as butter, milk, sour cream, garlic, and herbs can be added to enhance the flavor and creaminess of the dish. Cheesy mashed potatoes can be made ahead of time and frozen for later, or baked until golden and served as a comforting side dish.

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Cheesy mashed potatoes recipe

Cheesy mashed potatoes are a delicious and comforting side dish that can be served for a special occasion or a simple weeknight meal. The best part about this recipe is that you can make it your own by altering the ingredients to suit your taste preferences. You can also make them ahead of time and freeze them for later.

Ingredients:

• Potatoes (Yukon Gold, Yellow potatoes, or Russets)
• Dairy (heavy cream, 2% milk, half-and-half, or nut milk)
• Cheese (Cheddar, Parmesan, Cream Cheese, Gruyere, Fontina, Mozzarella, or Goat Cheese)
• Butter (unsalted)
• Salt (sea salt or table salt)
• Black Pepper (fresh cracked or ground)
• Garlic Powder
• Optional Flavorings (bacon, garlic cloves, rosemary, thyme, oregano, green onions, or parsley)

Instructions:

• Place the potatoes in a large pot and cover them with cold water about an inch above the potatoes. Add 1 to 1-1/2 tablespoons of salt and bring the water to a boil over high heat.
• Reduce the heat to medium-high and cook the potatoes until they are tender, about 15-20 minutes. You should be able to easily pierce the potatoes with a fork.
• Preheat the oven to 350-400 degrees Fahrenheit and grease a baking dish with butter or non-stick spray.
• Drain the potatoes and return them to the pot. Add butter, cream cheese, garlic powder, salt, and milk to the potatoes and begin mashing until creamy.
• Sprinkle in your desired cheeses (Cheddar, Parmesan, and/or others) and mix to combine. You can add more or less cheese to suit your taste.
• Season with black pepper and taste the potatoes. Add more salt and pepper as needed.
• Using a wooden spoon, fold in sour cream if desired.
• Transfer the potatoes to the prepared baking dish and sprinkle with any remaining cheese.
• Bake until the cheese has melted and the edges are lightly browned. For an extra golden top, turn on the broiler for the last minute or two, but keep a close eye on them as the cheese can burn easily.
• Serve the mashed potatoes immediately with optional garnishes such as green onions or fresh herbs.

Best cheeses for mash

There are many different types of cheese that can be added to mashed potatoes to make them extra creamy and delicious. A common combination is a mixture of cream cheese, mature (sharp) cheddar cheese, and parmesan. The cream cheese and butter will make your mash extra creamy, while the cheddar adds a sharp tang. Parmesan can be freshly grated off the block or bought pre-shredded.

Other cheeses that work well in mashed potatoes include Fontina, Gruyere, and Monterey Jack. If you're looking for something a little different, goat cheese in place of cream cheese is a fabulous option. For a smoky flavour, try smoked Colby Jack cheese, which can be shredded yourself or bought pre-shredded.

It's important to note that mashed potatoes with cheese are best served fresh, as they can become sticky and lose their fluffy, creamy texture if made too far in advance. However, they can be stored in the fridge for 2-4 days or frozen for up to 4 months and reheated in a saucepan, the oven, or the microwave.

How to make mashed potatoes

Mashed potatoes are a great side dish and can be made in advance and frozen for later. They are also a versatile dish, as you can add cheese to make them even more delicious and comforting.

Ingredients

• Potatoes (Yukon Gold, Yellow, or Russets)
• Butter (unsalted)
• Milk (Vitamin D, low-fat, nut milk, or heavy cream)
• Salt (sea salt or table salt)
• Black Pepper (fresh cracked or ground)
• Garlic Powder
• Cheese (cream cheese, cheddar, parmesan, mozzarella, or goat cheese)
• Optional: Sour Cream, Green Onions, Fresh Parsley, Chives

Method

First, peel your potatoes and place them in a large pot. Cover with cold water, about one inch above the potatoes. Add 1-1.5 tablespoons of salt and bring to a boil over high heat. Reduce the heat to medium-high and cook for 10-20 minutes, or until tender. Drain the water and return the potatoes to the pot.

Add butter, cream cheese, garlic powder, salt, and milk to the potatoes and begin mashing until creamy. You can use a potato masher or a hand mixer, but be careful not to overmix, as this can result in a gluey texture. For a smoother texture, you can peel your potatoes before boiling. If you prefer a chunkier texture, leave the skin on and use a potato masher.

Next, sprinkle in your choice of cheese/s and mix to combine. Cheddar, parmesan, and mozzarella all work well, but you can also use goat cheese or any other cheese of your choice. Season with black pepper and add any optional extras, such as sour cream, green onions, or fresh herbs like parsley, chives, rosemary, thyme, or oregano.

Finally, taste and adjust seasoning as needed. You can serve immediately, or follow the steps below to bake your mashed potatoes.

Baking

If you want to bake your mashed potatoes, preheat your oven to 350-400 degrees F and grease a baking dish with butter or non-stick spray. Transfer the potatoes to the dish and sprinkle with extra cheese. Bake until the cheese has melted and the edges are lightly browned. For an extra golden top, turn on the broiler for the final minute or two, but keep a close eye on it as the cheese can burn easily.

Make-Ahead and Storage

You can make mashed potatoes up to a day in advance and refrigerate them. When ready to eat, bake according to the recipe instructions, adding an extra 15 minutes to the baking time. You can also freeze mashed potatoes for up to three months. To reheat, thaw overnight in the refrigerator and then bake as directed.

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Baked mashed potatoes

Ingredients

The beauty of baked mashed potatoes is that you can customise them to your taste. Here are some suggested ingredients:

• Potatoes: Yukon Gold, yellow potatoes, or russet potatoes for a fluffier texture.
• Dairy: Butter, milk (regular, low-fat, vitamin D, or nut milk), heavy cream, or sour cream.
• Cheese: Cheddar, parmesan (freshly grated or pre-shredded), cream cheese, mozzarella, fontina, gruyere, or goat cheese.
• Seasonings: Salt (sea salt or table salt), black pepper (freshly cracked or ground), and garlic powder. You can also add fresh herbs like parsley, green onions, chives, rosemary, thyme, or oregano.

Method

Here's a step-by-step guide to making baked mashed potatoes:

• Start by peeling the potatoes and cutting them into evenly sized pieces. Place them in a large pot and cover with cold water, about an inch above the potatoes. Add salt to the water.
• Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until the potatoes are tender, about 15-20 minutes. You should be able to easily pierce the potatoes with a fork.
• Preheat your oven to 350-400°F, depending on your recipe and oven. Grease a baking dish with butter or non-stick spray.
• Drain the potatoes thoroughly and return them to the pot. Add butter and cream cheese (at room temperature) to the potatoes and start mashing. You can use a potato masher or a hand mixer, but be careful not to overmix to avoid a gluey texture.
• Add milk, sour cream, garlic powder, salt, and pepper to the potatoes and continue mashing until creamy. Taste and adjust seasoning as needed.
• Fold in your chosen shredded or crumbled cheese, reserving some for sprinkling on top. You can use a wooden spoon for this step.
• Transfer the mashed potatoes to the prepared baking dish and sprinkle with the remaining cheese.
• Bake until the cheese has melted and the potatoes are warmed through. This usually takes about 45 minutes at 350°F, but adjust the time and temperature according to your oven and the quantity of potatoes.
• For an extra golden top, turn on the broiler for the final minute or two of baking, keeping a close eye to avoid burning.
• Serve immediately. Baked mashed potatoes go well with a variety of main dishes, and you can garnish with chopped herbs or green onions for a pop of colour.

Tips

• You can make baked mashed potatoes ahead of time and refrigerate them for up to 24 hours before baking.
• If you're preparing a large batch, you can freeze the mashed potatoes for up to three months and reheat them when needed.
• Taste and season your potatoes at every step to ensure they are flavourful.
• If you prefer a smoother texture, peel your potatoes before boiling. If you like some texture, leave the potato skins on.

Freezing and reheating mashed potatoes

Freezing mashed potatoes is a great way to save time in the kitchen and have a quick, delicious side dish ready to go. The key to freezing mashed potatoes is to ensure they have plenty of butter and cream, as the fat from the dairy will protect the potatoes in the freezer and help them retain their flavour and texture. You can also add milk, cheese, or sour cream to your potatoes when reheating to thicken them up and add some extra creaminess.

To freeze mashed potatoes, cook and mash your potatoes as you normally would, adding plenty of butter and cream. You can also add extras such as herbs, bacon, or roasted garlic. Once the potatoes are mashed, allow them to cool completely before transferring them to an airtight, freezer-safe container. It is recommended to use smaller containers of around 500g (1lb 2oz) to ensure even and consistent reheating. You can also scoop the mashed potatoes into one-cup mounds on a parchment-lined baking sheet and freeze them before transferring to a container. Be sure to label the containers with the date and amount of potatoes in each one.

Mashed potatoes can be stored in the freezer for up to 3 months. It is recommended to consume them within one month for the best texture and flavour. To thaw, place the container of mashed potatoes in the refrigerator overnight or until completely thawed. You can also reheat the potatoes from frozen.

There are several methods for reheating mashed potatoes. You can reheat them on the stovetop, in the oven, in a slow cooker, or in the microwave. Here are some specific instructions for each method:

• Stovetop: Place the thawed or frozen potatoes in a covered saucepan over low to medium heat and stir occasionally until heated through. You can also place the potatoes in a bowl over a pot of simmering water for a gentler heat.
• Oven: Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Transfer the thawed or frozen potatoes to an oven-safe dish, cover, and bake at 350°F for about 30 minutes, or until completely heated through.
• Slow cooker: Place the thawed or frozen potatoes in a slow cooker and heat on low for 2 to 4 hours, or until completely heated through.
• Microwave: Place the thawed or frozen potatoes in a microwave-safe dish. Cover and heat on 50% power for 4 to 8 minutes, stirring occasionally, until heated through.

When reheating, you can add milk, cream, butter, or cheese to the potatoes to thicken them and enhance their creaminess. If reheating from frozen, it is recommended to stir the potatoes occasionally to ensure even heating.

Frequently asked questions