Bushra Griffith
Mashed potatoes are a classic comfort food, but have you ever tried adding cheese to them? Cheesy mashed potatoes are a delicious and indulgent treat, perfect for a cold winter night or as a side dish for Thanksgiving or Christmas. The key to making them is to use a ricer to get the fluffiest, creamiest mash, and then load it with your favourite cheeses. You can use a variety of cheeses, such as cream cheese, cheddar cheese, parmesan cheese, or even leftover cheeses from your fridge. So, if you're looking to elevate your mashed potatoes, try adding some cheese and see for yourself just how good they can be!
| Characteristics | Values |
|---|---|
| Number of cheese types | 3 |
| Cheese types | Cream cheese, Cheddar cheese, Parmesan cheese |
| Type of cheddar cheese | Sharp, mild, white, yellow |
| Other ingredients | Butter, Milk, Salt, Black pepper, Garlic powder, Green onions, Parsley, Sour cream, Chives |
| Best potatoes | Starchy, Russet, Red, Yukon, Golden, Maris Piper |
| Preparation time | 20-30 minutes |
| Tools | Saucepan, potato masher, colander, peeler, ricer |
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What You'll Learn
How to prepare potatoes for cheese mash
Preparing potatoes for cheese mash is a simple process, and the end result is a delicious, indulgent treat. The key to a great mash is to use a starchy potato, such as Russet, Maris Piper, Yukon Gold, or Red potatoes.
First, peel and chop the potatoes into chunks. Rinse them and place them in a large saucepan. Cover the potatoes with cold water, and add a good pinch of salt. Bring the pan to a boil, then reduce to a medium simmer. Half-cover the pan with a lid and cook until the potatoes are tender, which should take around 15 minutes. Drain the potatoes in a colander and return them to the pan. Cover the pan and let the potatoes steam over medium heat for a further 2 minutes. Give the pan a good shake.
Next, add your butter, milk, and any other desired ingredients, such as garlic, sour cream, or chives. Using a potato masher or a ricer, mash the potatoes until they are smooth and creamy. A ricer will ensure your mash is extra fluffy and lump-free. Now, stir in your chosen cheese. A combination of three cheeses is popular for cheesy mash, with cream cheese, cheddar, and Parmesan being a favourite blend. Keep stirring until the cheese is fully incorporated.
Your cheese mash is now ready to serve. This dish is best eaten fresh, but if you have leftovers, they can be stored in the fridge for 2-3 days and reheated in a saucepan over medium heat.
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The best cheeses for mash
Mashed potatoes are a great comfort food and adding cheese to them takes them to the next level. The best cheeses for mash are those that will melt well and add a creamy texture and a punchy flavour.
A good, starchy potato will give the best results for mash. Maris Piper or Yukon Gold are recommended, but you can also use Russet, golden, or red potatoes.
A popular option is to use three different kinds of cheese. A combination of cream cheese, white cheddar cheese, and Parmesan cheese is a great choice. You can use full-fat, half-fat, or neufchatel cream cheese, and sharp, mild, or white cheddar cheese. It is recommended to grate fresh Parmesan off the block, but you can also use pre-shredded Parmesan.
Another option is to use a variety of leftover cheeses. For example, a combination of wine-infused Toscano, ultra-sharp cheddar, and hard goat's milk cheese. You can also add sour cream, butter, and chives to make your mash extra creamy and tasty.
If you want to add a kick of garlic flavour to your mash, boil garlic cloves with the potatoes or add them in at the end. You can also use garlic powder, but be sure to use this and not garlic salt.
For the creamiest mash, use a ricer to get the fluffiest texture and avoid overworking the potatoes. Add milk, cream, butter, and shredded cheese, and whisk until smooth and creamy. You can also use a potato masher, but be careful not to overwork the potatoes, as they can become starchy and gummy.
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How to make creamy mash
Ingredients
To make creamy mashed potatoes, you will need:
- Potatoes (russet, golden, red, Yukon, or Maris Piper)
- Butter (unsalted)
- Milk (dairy or nut milk)
- Salt (sea salt or table salt)
- Black pepper
- Cheese (cream cheese, cheddar cheese, Parmesan cheese, or any other cheese of your choice)
- Optional: garlic, sour cream, chives, or other herbs
Step 1: Prepare the Potatoes
Start by peeling and cutting the potatoes into chunks. Place them in a large saucepan and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil, then reduce the heat to a medium simmer. Cook the potatoes until they are tender, which should take around 15-30 minutes depending on the size of your chunks. You can check their doneness by piercing them with a fork; they should be fork-tender but not falling apart.
Step 2: Drain and Mash
Once the potatoes are cooked, drain them in a colander and return them to the pan. Cover the pan and let the potatoes steam over medium heat for a couple of minutes. Meanwhile, heat some milk in a separate saucepan. Then, using a potato masher, mash the potatoes until they are smooth. You can also use a ricer for extra fluffy and lump-free mash.
Step 3: Add Butter, Milk, and Cheese
Add butter and milk to the mashed potatoes, stirring vigorously. The amount of milk you add will depend on the consistency you prefer; add just enough to make the potatoes creamy, not watery. Now is the time to add your cheese. You can use one type or a combination of cheeses, such as cream cheese, cheddar cheese, and Parmesan cheese. Continue stirring until the cheese is fully incorporated into the mash.
Step 4: Season and Serve
Finally, season your creamy mash with salt and black pepper to taste. You can also add fresh herbs like chopped chives or parsley for extra flavor. Serve your cheesy mashed potatoes as a side dish or enjoy them on their own—they are sure to be delicious and comforting!
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How to make fluffy mash
If you're looking for a delicious, indulgent treat, then look no further than cheesy mashed potatoes. This ultimate comfort food is perfect for a cold winter's night and is a great side dish for a special occasion. The key to getting it right is to ensure your mash is fluffy, lump-free, and creamy. Here is a step-by-step guide to achieving the perfect cheesy mash.
Preparation
First, select your potatoes. A good starchy potato will give the best results; Maris Piper or Yukon Gold are great options, but you can also use Russet, golden, or red potatoes. Peel and cut the potatoes into chunks, and leave them in a saucepan covered in cold water overnight to speed up the process on the day of cooking.
Cooking the potatoes
On the day of cooking, drain the water from the potatoes and refill the saucepan with fresh cold water. Add a generous pinch of salt to the water, and bring the pan to a boil. Reduce to a medium simmer and half-cover with a lid. The potatoes should be cooked until they are tender, which should take around 15 minutes. Drain the potatoes in a colander and return them to the pan. Cover the pan and let the potatoes steam over medium heat for 2 minutes.
Adding the cheese
Meanwhile, heat some milk in a separate saucepan. Using a potato masher, mash the potatoes until smooth. Add butter and milk to the potatoes and stir vigorously. At this point, you can add your chosen cheese. A combination of cream cheese, white cheddar cheese, and Parmesan cheese is a great option, but you can use any cheese you like. Keep stirring until the cheese is fully incorporated into the mash.
Serving
For an extra indulgent touch, add some more butter and milk to the mash, ensuring it is creamy and not watery. Season with salt and pepper, and serve immediately. You can also sprinkle with fresh herbs such as parsley or chopped green onions for a more sophisticated dish.
Making ahead
If you want to make this dish ahead of time, it can be stored in the fridge for 2-3 days. To reheat, simply return the mash to a saucepan and heat over medium heat, stirring often until hot.
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Serving suggestions
Cheesy mashed potatoes are a versatile dish that can be served as a side or a main course. They can be served as a comforting meal on a cold winter's night or as a special treat at Thanksgiving or Christmas.
The dish pairs well with various main courses, such as pot roast, pork roast, barbecued meats, veggie sausages, or stews. For a special occasion, serve the mashed potatoes with a slow cooker balsamic brown sugar pork roast or a slow-braised beef stew.
If you're serving the mashed potatoes as a side dish, they can be made ahead of time and frozen or refrigerated for 2 to 3 days. When reheating, place the mashed potatoes in a saucepan over medium heat and stir until piping hot, adding a little milk if needed.
To elevate the dish, top the mashed potatoes with freshly cracked black pepper, herbs, or chopped green onions. For a special touch, sprinkle with fresh chopped parsley or chives.
For a truly indulgent experience, don't hold back on the butter! Add a generous amount of butter to the mashed potatoes for an extra creamy and flavourful dish.
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Frequently asked questions
The best cheeses to use in mashed potatoes are cream cheese, cheddar, and parmesan.
Any floury or starchy potato is good for mashing. Varieties to look out for include Russet potatoes, Yukon Gold potatoes, Idaho, Maris Piper, and King Edward.
You will also need butter, milk, salt, and pepper. You can also add garlic powder, green onions, parsley, or chives.
