Bushra Griffith
Mashed potatoes are a classic side dish, but adding cheddar cheese takes it to the next level of deliciousness. This combination is a perfect addition to any meal, whether it's a holiday feast or a weeknight dinner. But what happens when you add dough to the mix? The possibilities are endless, from creating a savoury mash-up of flavours to forming a base for a new type of comfort food. The name of this dish is yet to be decided, but it's sure to be a mouth-watering treat for cheese and potato lovers alike.
| Characteristics | Values |
|---|---|
| Main ingredients | Mashed potatoes, cheddar cheese, dough |
| Other ingredients | Butter, sour cream, chives, milk, broth, salt, pepper, parsley, green onions, bacon bits |
| Best type of potatoes | Yukon gold potatoes |
| Type of dish | Side dish |
| Occasions | Thanksgiving, holiday meals, any night of the week |
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What You'll Learn
Cheesy mashed potatoes with bacon
Ingredients:
- Potatoes (Yukon gold or Russet)
- Butter
- Milk
- Sour cream
- Bacon
- Cheddar cheese
- Chives (optional)
Method:
First, peel and cube the potatoes. Place them in a pot and cover with water by about one inch. Put the pot on the stove and bring it to a boil. Then, reduce the heat to medium and cook until the potatoes are tender. You can also boil the potatoes in a combination of low-sodium chicken or vegetable broth and water for added flavour. Drain the potatoes, but don't rinse them.
While the potatoes are cooking, chop the bacon into small pieces and cook until crispy. Transfer the cooked bacon to a paper towel-lined plate to absorb the excess fat.
Next, add the butter, sour cream, and milk to the potatoes and mash until smooth and fluffy. You can use a potato masher, immersion blender, or stand mixer for this step. Gradually add the milk until you achieve your desired consistency.
Then, stir in the shredded cheddar cheese until well combined. You can add a splash of milk or broth to help the cheese melt if needed. Finally, mix in the cooked bacon and chopped chives (if using).
Serve immediately as a side dish or enjoy on its own! These cheesy mashed potatoes are sure to be a crowd-pleaser!
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The best types of potatoes for mashing
The type of potato you use for mashing is important as it can drastically change the texture and taste of the final product. The best types of potatoes for mashing are starchy potatoes like russets or Yukon golds. Starchy potatoes, also known as high-starch potatoes, are low in sugar and moisture but contain more starch than waxy potatoes. This makes them perfect for creating light and fluffy mashed potatoes. Russet potatoes, in particular, are known for their ability to fall apart easily, making them ideal for a lighter, fluffier mash.
However, it's important to handle starchy potatoes with care as they are more susceptible to turning gummy when overworked. To avoid this, gently mix in the butter and cream, and consider using a potato ricer or food mill to process the potatoes instead of a blender or food processor, which can release too much starch. If you don't have a ricer or food mill, a good old-fashioned potato masher will do the trick, although the result may be a bit lumpier.
While starchy potatoes are ideal for fluffy mashed potatoes, waxy potatoes like Yukon golds are better for creating a creamy, decadent purée. Waxy potatoes contain less starch than starchy potatoes, and their naturally buttery, creamy flavour works well in mashed potatoes. They also require more work to break down, releasing more gelated starch in the process. For a super-smooth purée, pass the cooked potatoes through a food mill or ricer, then whip them with melted butter and heavy cream.
For the best of both worlds, consider using a combination of starchy and waxy potatoes. A 50:50 mix of Yukon Golds and Russets can give you a fluffy texture with a flavour boost. Additionally, leaving the potato peels intact can add a bit of homestyle charm to your mashed potatoes, although removing them will result in a more uniform texture.
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How to avoid lumpy mashed potatoes
To avoid lumpy mashed potatoes, it is important to ensure that the potatoes are cooked properly. Boiling the potatoes for too long can lead to the absorption of excess water, which can make it difficult to achieve a smooth consistency. Therefore, it is recommended to simmer the potatoes rather than boil them, and to cut them into smaller, evenly sized pieces before cooking to promote even cooking.
Another crucial factor in achieving lump-free mashed potatoes is the use of appropriate tools. A potato ricer or food mill is highly recommended for creating a smooth and creamy texture without lumps. These tools force the potatoes through small holes, ensuring that all parts of the potato are mashed evenly. If you don't have access to a ricer or food mill, a hand masher can also be used, but it may require more effort and manual mashing to achieve a lump-free result.
Additionally, the type of potato you use can impact the final texture. A combination of Yukon Gold and Russet potatoes is ideal, as Russets provide a fluffy texture, while Gold potatoes enhance the flavor. Using the right dairy products is also key. Bring dairy products like milk, butter, and sour cream to room temperature before adding them to the potatoes. This helps prevent the potatoes from becoming gummy or gluey.
Finally, when adding cheese to your mashed potatoes, it is best to grate your own block of cheddar cheese instead of using store-bought shredded cheese. Pre-shredded cheese often contains anti-caking agents that can affect its melting ability and potentially give your mashed potatoes a grainy texture.
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How to reheat mashed potatoes with cheese
Mashed potatoes with cheese can be reheated in several ways, including in the oven, on the stove, or in the microwave. Here is a step-by-step guide on how to reheat mashed potatoes with cheese using each of these methods:
Reheating in the Oven
The oven method is recommended for achieving creamy and fluffy mashed potatoes with cheese. Here are the steps:
- Preheat your oven to 350°F (180°C).
- Transfer the leftover mashed potatoes with cheese to a baking dish. An 8x8-inch or 2-quart baking dish is ideal.
- Add a splash of milk, cream, or broth to the potatoes. You can also add butter to enhance the flavour and texture.
- Cover the baking dish with aluminium foil.
- Place the covered dish in the preheated oven and reheat for 20 to 35 minutes, or until the potatoes are heated through.
- Remove the foil and stir the potatoes gently to ensure even heating.
- Check the temperature with a digital thermometer; it should reach a minimum of 165°F (74°C) before serving.
Reheating on the Stove
Reheating mashed potatoes with cheese on the stove is a quick and convenient option. Here's how to do it:
- Place the desired amount of leftover mashed potatoes with cheese in a medium saucepan or Dutch oven.
- Add a splash of milk or cream and a tablespoon of butter to the potatoes. This helps prevent them from drying out.
- Place the saucepan over medium heat and stir gently until the potatoes are heated through.
- Avoid over-stirring, as it can lead to a gummy texture, and ensure the potatoes don't scorch or stick to the bottom of the pan.
- Once heated, serve immediately.
Reheating in the Microwave
The microwave method is the fastest way to reheat mashed potatoes with cheese. Here's a step-by-step guide:
- Place the desired amount of leftover mashed potatoes with cheese in a microwave-safe dish.
- Cover the dish with a lid or plastic wrap, or use a wet paper towel to cover it.
- Start by heating the potatoes in the microwave at high power for one minute.
- Remove the dish from the microwave and stir the potatoes gently.
- Continue reheating in 30-second increments, stirring after each interval, until the potatoes are heated through.
- Alternatively, you can heat the covered dish at half power for one minute, then repeat the 30-second increments as needed.
- Once the potatoes are warm, stir in some warm milk and melted butter to enhance the texture and flavour.
- Ensure the potatoes reach a safe internal temperature of 165°F (74°C) before serving.
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What to serve with cheesy mashed potatoes
Cheesy mashed potatoes are a versatile dish that can be served as a side or main course. They pair well with various proteins, making them a great option for holiday meals or everyday dinners. Here are some ideas on what to serve with cheesy mashed potatoes:
Proteins
Cheesy mashed potatoes go well with a variety of proteins, including beef, chicken, pork, and seafood. For a holiday meal, consider serving them with dry brine turkey, maple-glazed ham, or pork loin roast with gravy. For a comforting everyday meal, pair them with a slow-braised beef stew or roasted chicken.
Vegetables
To add some colour and nutrition to your plate, serve your cheesy mashed potatoes with roasted vegetables. Oven-roasted veggies, garlic butter frozen vegetables, garlic green beans, or a refreshing butter lettuce salad would all make great side dishes.
Other Sides
Cheesy mashed potatoes can also be served with other side dishes such as creamy spinach, macaroni and cheese, collard greens, or cornbread. If you're looking for a lighter option, a crisp green salad or some roasted asparagus would also complement the cheesy mashed potatoes well.
Breads
Don't forget the bread! Cheesy mashed potatoes are perfect for soaking up gravy or mopping up any leftover sauce on your plate. Serve them with a crusty loaf of bread, dinner rolls, or biscuits for a heartwarming meal.
Additional Tips
When planning your meal, consider the flavours and textures of the dishes you are serving alongside cheesy mashed potatoes. You may want to include some lighter or healthier options to balance out the richness of the potatoes. Also, keep in mind any dietary restrictions or allergies your guests may have, and adjust your menu accordingly.
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Frequently asked questions
This dish is called Cheesy Mashed Potatoes.
The ingredients used to make Cheesy Mashed Potatoes are potatoes, cheddar cheese, butter, sour cream, and milk. Some recipes also include chives, parsley, and bacon bits.
To make Cheesy Mashed Potatoes, first, boil the potatoes until tender. Then, mash them with butter and milk. Next, stir in the sour cream and cheese. Finally, bake the potatoes in the oven until the cheese is melted.
Yes, you can use any type of potato, but starchy potatoes such as Russet potatoes, Maris Piper, or Yukon Gold potatoes are recommended for a creamier texture.
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