Patrick Oconnell
Cheesy mashed potatoes are a delicious, comforting, and versatile side dish that can be made in advance and served with a variety of meals. The potatoes are boiled, mashed, and then mixed with butter, milk, and cheese to create a smooth and creamy texture. The type of cheese used can vary, but a combination of full-fat mature cheddar, veggie parmesan, and cream cheese is a popular choice. To achieve the desired consistency, it is important to avoid overcooking or over-mashing the potatoes, and adding more milk or cream can enhance their creaminess. Cheesy mashed potatoes can be served as-is or baked in the oven for a golden-brown crust.
| Characteristics | Values |
|---|---|
| Preparation time | 15-30 minutes |
| Cooking time | 7-25 minutes |
| Ingredients | Potatoes, butter, milk, cream, salt, pepper, cheese |
| Type of cheese | Cheddar, Parmesan, Cream Cheese, Goat's Milk Cheese, Gruyere |
| Type of potatoes | Russet, Yukon gold |
| Utensils | Large pot, colander, potato masher, ricer, oven-safe dish, hand mixer |
| Serving suggestions | Roasted turkey, baked chicken, grilled chicken, steak, stews, casseroles |
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What You'll Learn
Preparing the potatoes
First, grab a large pot. For 4 pounds of potatoes, a 5-quart Dutch oven is a good option. Fill the pot with water—about 2-3 inches worth. You can always adjust the water level once the potatoes are added. Add a generous amount of salt to the water to season the potatoes as they cook. While the water is coming to a boil, prepare the potatoes by rinsing, peeling, and chopping them into evenly sized chunks. Try to get the chunks as close in size as possible, so they cook evenly.
Once the water is boiling, gently place the potatoes into the pot. Keep the heat at a medium to medium-low level so the water maintains a gentle bubble. Cover the pot, leaving a small gap for steam to escape, and cook the potatoes for about 15-25 minutes. The potatoes are done when they are fork-tender, meaning they break apart easily when pierced with a fork.
When the potatoes are cooked, drain them in a colander and place them back in the pot. This next step is important: let the potatoes dry out over medium heat for about 2 minutes. This will ensure your mashed potatoes are not watery or mealy. Now, it's time to mash! You can use a potato masher, a ricer, or a hand mixer, depending on your desired texture. If you want a more rustic, lumpy texture, a potato masher is a good choice. For ultra-smooth and fluffy potatoes, a ricer or hand mixer is preferable, but be careful not to over-process the potatoes, as they can become gummy.
Add softened butter, milk, and/or cream to the potatoes as you mash, and season with salt and pepper. If you want your mashed potatoes to be extra creamy, add a bit more milk or cream. Taste and adjust seasoning as needed.
Now your potatoes are ready for the cheese!
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Cooking the potatoes
To cook mashed potatoes with cheese, you'll first need to prep your potatoes. Start by peeling and chopping your potatoes into evenly-sized chunks. You can do this ahead of time and leave the prepped potatoes in a large saucepan covered in cold water.
When you're ready to cook, drain the water and fill the pot with fresh cold water. Add a generous amount of salt to season the potatoes as they cook. For every 2.5 pounds of potatoes, you'll need about 1 tablespoon of salt. You can also add other seasonings like onion powder, garlic salt, or fresh ground pepper. Bring the water to a boil.
Once the water is boiling, carefully place your potatoes into the pot. The water level should be just enough to cover the potatoes. Cook the potatoes over medium-low heat for 15 to 25 minutes, keeping the lid on the pot slightly ajar to let the steam escape. The potatoes are done when they are fork-tender, meaning they break apart easily when pierced with a fork.
When the potatoes are done, drain them in a colander and return them to the pot. Let the potatoes steam over medium heat for about 2 minutes to dry them out. Then, use a potato masher, ricer, hand mixer, or fork to mash the potatoes until they are smooth. Be careful not to over-mash, as this can make the potatoes gummy.
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Making the cheese sauce
The cheese sauce is the key to making your mashed potatoes extra tasty. There are several types of cheese that you can use to make the sauce. You can use a combination of mature full-fat cheddar cheese, veggie Italian hard cheese (veggie parmesan), and cream cheese. Alternatively, you can use a mixture of sour cream, cheddar, and parmesan, or a variety of leftover cheeses such as wine-infused Toscano, ultra-sharp cheddar, and hard goat's milk cheese.
Once you have selected your cheeses, you can begin making the sauce. First, grate the cheeses and set them aside. Then, heat milk in a small saucepan over medium heat. You can also add butter, cream, and seasoning salt to the milk to enhance the flavor of the sauce. Once the milk is heated, add the grated cheese and stir until the cheese is melted and well combined with the milk. You can also use a hand mixer to blend the cheese and milk until smooth.
If you want an ultra-smooth and creamy cheese sauce, you can use a ricer to make your cheese sauce. First, cook the potatoes until they are tender. Then, push the cooked potatoes through the ricer directly back into the pot. Add milk, cream, butter, and shredded cheese to the riced potatoes. Whisk the mixture until it is smooth and creamy, adding more milk if needed. Season with salt and pepper to taste.
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Combining the potatoes and cheese
After mashing the potatoes, it's time to add the butter, milk, and cream cheese. These ingredients should be at room temperature or softened to ensure they blend seamlessly with the potatoes. The addition of butter and dairy products contributes to the creaminess of the dish. Seasonings such as salt and pepper can also be incorporated at this stage to enhance the flavor.
The choice of cheese is what distinguishes cheesy mashed potatoes from the classic version. A variety of cheeses can be used, including full-fat mature cheddar, veggie parmesan, cream cheese, goat's milk cheese, and even leftover cheeses like wine-infused Toscano. The key is to grate the cheese freshly, as it melts better than pre-shredded cheese.
When adding the cheese to the mashed potatoes, it's best to start with the cheddar and parmesan, stirring until melted before adding the cream cheese. This ensures that the potatoes become perfectly creamy and cheesy. Fresh herbs like chives, green onions, parsley, rosemary, thyme, or chives can also be added for extra flavor and a festive holiday touch.
Finally, the cheesy mashed potatoes can be baked or served immediately. Baked mashed potatoes develop a golden, crunchy top layer while retaining their fluffy and creamy texture. However, they can also be enjoyed right after preparation without baking, especially if you're short on time.
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Baking the potatoes
Baked mashed potatoes are a great make-ahead option that can be prepared a day in advance. They have a fluffy and creamy texture with a golden, crunchy top. Here is a step-by-step guide to baking the perfect mashed potatoes:
Preparing the potatoes
First, peel and chop the potatoes into evenly-sized chunks. For a large batch, use a 5-quart pot and fill it with 2-3 inches of water. Add a generous amount of salt to the water. While waiting for the water to boil, rinse and dice the potatoes. Place the potatoes into the pot when the water is gently bubbling. Keep the heat at a medium to medium-low level.
Boiling the potatoes
Cover the pot, leaving a small gap for steam to escape. This prevents the water from boiling over. Boil the potatoes for about 15-20 minutes, or until they are fork-tender. To check, pierce the potatoes with a fork, and if they break apart easily, they are ready. Drain the water and place the potatoes back into the pot.
Mashing the potatoes
Add softened butter and mash the potatoes. You can use a potato masher, potato ricer, hand mixer, or even a fork. Be careful not to over-mash the potatoes, as they can become gummy. For extra creamy potatoes, use an electric mixer for 10 seconds.
Adding dairy and cheese
Add milk, cream, and cream cheese to the mashed potatoes. For a creamier texture, add more heavy cream. Stir in the cheese and keep stirring until it melts into the mash. You can use a variety of cheeses, such as cheddar, Parmesan, or cream cheese. For a fuller flavour, use three kinds of cheese. Freshly grate the cheese to ensure it melts smoothly.
Spread the mashed potatoes into a baking dish and refrigerate until you are ready to bake. When ready, preheat the oven to 400°F and bake for 15-20 minutes. For a golden crust, remove the foil cover for the last 15 minutes of baking.
Your cheesy mashed potatoes are now ready to be served! Enjoy the fluffy, creamy texture and the golden, crunchy bits on top.
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Frequently asked questions
First, peel and chop your potatoes into evenly sized chunks. Place the potatoes in a pot and cover with water and a pinch of salt. Bring the water to a boil, then reduce to a medium simmer and half-cover the pot with a lid. Cook until the potatoes are tender, then drain the potatoes and return them to the pot. Mash the potatoes until smooth, then add butter, milk, and cream cheese. Stir vigorously, then add your cheese.
You should cook the potatoes for around 20 minutes, or until they are fork-tender.
You can use a variety of cheeses, such as cheddar, parmesan, cream cheese, goat's milk cheese, and gruyere.
Yes, you can make mashed potatoes with cheese ahead of time. They will keep in the fridge for 2-3 days. When you are ready to serve, put them back in a saucepan with a little milk and heat over medium heat until piping hot.
