Bushra Griffith
Adding cheese to mashed potatoes is a popular way to elevate the dish. Many recipes for cheesy mashed potatoes exist, with some using a single type of cheese and others combining multiple varieties. The type of cheese used can vary, but it is important to choose one with a strong flavour that melts well. Common cheeses used in mashed potatoes include cheddar, gruyere, parmesan, Monterey Jack, and Swiss cheese. In addition to cheese, other ingredients such as butter, milk, sour cream, and spices can be added to enhance the flavour and creaminess of the dish.
| Characteristics | Values |
|---|---|
| Dish name | Cheesy mashed potatoes |
| Main ingredients | Potatoes, cheese, butter, milk |
| Other ingredients | Salt, black pepper, sour cream, cream cheese, parsley, garlic powder, cayenne pepper, nutmeg, herbs |
| Best potatoes for mash | Maris Piper or Yukon Gold |
| Best butter for mash | Salted butter, Kerrygold Irish butter |
| Best milk for mash | Full-fat milk |
| Best cheese for mash | Mature/Sharp cheddar cheese, veggie Italian hard cheese (veggie parmesan), gruyere, Monterey Jack, Swiss cheese, mozzarella cheese, gouda cheese, goat's milk cheese, Toscano |
| Best tools for mash | Potato masher, potato ricer, fork |
| Don't use | Blender food processor |
| Storing/freezing | Best served fresh, can be stored in the fridge for 2-3 days, can be frozen for up to 4 months |
| Reheating | Reheat in a saucepan with a little milk, can be microwaved at a 50% heat setting |
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What You'll Learn
Cheesy mashed potatoes are a great comfort food
Once the potatoes are boiled, you can drain and dry them. Then comes the fun part: adding the cheese! You can use almost any cheese you like, but it's best to avoid pre-shredded cheese as it contains preservatives that affect how well it melts. Mature cheddar, veggie parmesan, and cream cheese are a great combination, but you could also try gruyere, Monterey Jack, Swiss cheese, or even a hard goat's milk cheese. Add the cheese to the potatoes and stir until it's melted and well combined.
To take your cheesy mash to the next level, you can add some sour cream, butter, and milk or cream. Season with salt and pepper, and maybe even some garlic powder or a pinch of cayenne pepper for an extra kick. If you're feeling fancy, you can use a ricer to get that extra fluffy texture, but a regular masher or hand mixer will also do the trick.
Cheesy mashed potatoes are a versatile side dish that can be served with almost any main meal. They are perfect for holiday meals, and they can be made ahead of time, frozen, and then reheated. So, the next time you're planning a meal, why not give cheesy mashed potatoes a go? They're sure to be a crowd-pleaser!
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Use full-fat mature cheddar, veggie parmesan, and cream cheese
How to make the perfect cheesy mash with full-fat mature cheddar, veggie parmesan, and cream cheese
Ingredients
- Full-fat mature (sharp) cheddar cheese
- Vegetarian Italian hard cheese (veggie parmesan)
- Cream cheese
- Potatoes (Maris Piper or Yukon Gold)
- Butter (salted butter, Kerrygold Irish butter)
- Full-fat milk
- Salt
- Black pepper
- Chopped parsley (optional)
Method
First, boil the potatoes, wash and peel them, then cut them into quarters. Cover with water and add a generous pinch of salt. Bring to the boil, then reduce to a simmer and cook until tender. Once the potatoes are cooked, drain them and put them back on a medium heat to dry them out for about 2 minutes.
Next, it's time to mash! Use a masher to get the potatoes nice and smooth. Add the butter and milk, stirring until the butter melts into the potatoes. Now, add the cheese. Start with the cheddar and vegetarian parmesan, stirring until melted, then add the cream cheese. Keep stirring until all the cheese has been incorporated into the mash.
Finally, season with salt and black pepper to taste. For an extra touch, serve with a pat of butter and some chopped parsley.
Tips
- Make sure the butter is at room temperature before adding it to the mash.
- Warm the milk on the hob before adding it to the potatoes for extra creaminess.
- This mash is best served fresh, but leftovers will keep in the fridge for 2-3 days. Reheat in a saucepan with a little milk.
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Add milk, cream, butter, and shredded cheese
Adding milk, cream, butter, and shredded cheese to your mash is a great way to make it extra creamy and indulgent. Here's a step-by-step guide to achieving the perfect cheesy mash:
First, prepare your potatoes. Rinse, peel, and dice your potatoes into chunks. Place them in a pot and cover with water, adding a generous pinch of salt. Bring the water to a boil and cook the potatoes over medium-low heat until they are fork-tender. Drain the cooked potatoes and return them to the pot or a different bowl.
Next, add your butter and milk. For the best results, use salted butter at room temperature and full-fat milk that has been warmed slightly. Start by adding the butter to the potatoes and use a wooden spoon to stir until the butter is melted and incorporated. Then, add the milk and continue stirring until the potatoes reach your desired consistency.
Now it's time to add the cheese. You can use a variety of cheeses, such as mature cheddar, vegetarian parmesan, cream cheese, mozzarella, or even something more unique like wine-infused Toscano or goat's milk cheese. Freshly grate your cheese of choice and add it to the potatoes, stirring quickly until the cheese is melted and well combined.
Finally, season your mash to taste. Add salt and black pepper, and consider adding herbs like parsley or chives for extra flavour and colour. Your cheesy mash is now ready to serve!
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the mash in a saucepan over low heat and add a little milk to restore its creamy consistency.
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Season with salt, pepper, and spices like garlic powder
When making cheesy mashed potatoes, it's important to season with salt, pepper, and spices like garlic powder to enhance the flavour. While salt and pepper are essential for bringing out the taste, adding spices like garlic powder, a pinch of cayenne pepper, or nutmeg will add depth and a bit of kick to your dish.
Start by generously seasoning the water used for boiling the potatoes with salt. This will ensure that your potatoes absorb some flavour while cooking. You can also add a teaspoon of salt to the drained potatoes before mashing them.
Once you've added the cheese and mashed everything together, it's time to season with salt and black pepper to taste. If you're feeling adventurous, try adding garlic powder or other spices like cayenne pepper for a subtle kick. Remember, it's easier to add more seasoning than to fix an overseasoned dish, so start small and gradually increase until you've reached your desired flavour profile.
For an extra special touch, garnish your cheesy mashed potatoes with freshly cracked black pepper and herbs like parsley or chives. Not only will this add a pop of colour to your dish, but it will also impress your guests with the fresh, aromatic flavours.
When it comes to seasoning, it's all about personal preference and finding the right balance for your palate. Don't be afraid to experiment and adjust the seasonings until you've created the perfect mash tailored to your taste buds.
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Best potatoes for mash are Maris Piper or Yukon Gold
Adding cheese to mashed potatoes is a great way to elevate this classic comfort food. A full-fat mature sharp cheddar cheese, veggie Italian hard cheese (veggie parmesan), and a little cream cheese can make your mash perfectly cheesy. To make the mash, start by boiling, washing, peeling, and quartering the potatoes. Cover them with water and a generous pinch of salt, bring to a boil, and then reduce to a simmer until tender. Drain the potatoes and put them back on medium heat for about 2 minutes to dry them out. Mash the potatoes until smooth, and then add butter and milk. Stir until the butter melts, and then add the cheese.
When it comes to choosing the right potatoes for your mash, Maris Piper or Yukon Gold are considered the best. Maris Piper potatoes have a golden skin and creamy white flesh with a fluffy texture, making them a versatile choice for various dishes, including mash. They are a popular variety grown in the UK and are readily available in supermarkets and greengrocers. Yukon Gold potatoes, on the other hand, have smooth yellow skin and very yellow flesh. They are ideal for jacket potatoes, roasties, and chips. If you're in the UK, Maris Piper is a great option, while those in the US may prefer Yukon Golds for their mash.
Some other tips for making perfect mashed potatoes include ensuring that the potatoes are still hot when mashing to prevent the starch from crystallizing and creating lumps. It's also important to warm any ingredients you plan to add to the potatoes, such as cream and butter, to maintain the desired temperature of your mash. Additionally, make sure to use enough salt in the water when boiling your potatoes, as they absorb the flavours they are cooked in.
For an extra indulgent twist, you can add crumbled crispy bacon, garlic butter, or even more cheese to your mash to create a loaded side dish that's sure to impress.
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Frequently asked questions
Mature/Sharp cheddar cheese, gruyere, Parmesan cheese, Monterey Jack, Swiss cheese, mozzarella, and cream cheese are all good options. You can also use multiple kinds of cheese.
Boil potatoes in salted water, drain them, and put them back on medium heat to dry them out. Mash the potatoes, add butter and milk, and stir until the butter melts. Next, add the cheese and stir until it melts. Season with salt and pepper to taste.
Yes, cheesy mashed potatoes can be made a few hours or up to 24 hours in advance. They can be refrigerated for 2-3 days and frozen for up to 4 months.
Reheat the mashed potatoes on the stovetop or in the microwave at 50% heat, adding milk to smooth them out and stirring frequently.
Cheesy mashed potatoes go well with almost any main meal. You can also use leftover mashed potatoes to make crispy potato cheese balls.
