Cheesy Mashed Potatoes: Best Cheese Combinations

Adding cheese to mashed potatoes is a great way to elevate this classic side dish. But with so many types of cheese available, it can be tricky to know which one to choose. The good news is that there isn't just one right answer—a range of different cheeses can be used to create delicious cheesy mashed potatoes, from cheddar and parmesan to gruyere and raclette. The key is to avoid using too much cheese, as this can overwhelm the flavour of the potatoes.

Cheddar, Gruyere, Parmesan, and other cheeses can be added

Ingredients

For the perfect cheesy mashed potatoes, you'll need the following ingredients:

• Potatoes (Russet, Yukon Gold, or Red potatoes work well)
• Butter (salted, preferably at room temperature)
• Milk (or half-and-half, full-fat for extra creaminess)
• Cheese (Cheddar, Parmesan, Cream Cheese, Gruyere, or a combination)
• Salt and Pepper (for seasoning)
• Additional ingredients (garlic, sour cream, chives, etc.)

Preparation

Here's a step-by-step guide to preparing cheesy mashed potatoes:

• Boil the potatoes: Cut the potatoes into evenly sized chunks and boil them in salted water until they are fork-tender.
• Drain and dry the potatoes: Once cooked, drain the potatoes and return them to the pot. Dry them over medium heat for about 2 minutes to remove excess water.
• Mash the potatoes: Use a potato masher, ricer, or hand mixer to mash the potatoes until they reach your desired consistency. Be careful not to overmix, as this can make the potatoes gummy.
• Add butter and milk: Stir in the butter and milk until they are melted and combined with the potatoes.
• Add the cheese: Gradually add your choice of cheese(s) and stir until melted and incorporated into the mashed potatoes.
• Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately with a sprinkle of chopped parsley or chives, or bake for a crispy topping.

Tips and Variations

• Choose the right potatoes: Starchy potatoes like Russet or Yukon Gold are best for mashed potatoes.
• Cut potatoes into even chunks: This ensures even cooking.
• Heat the milk: Warm the milk before adding it to the hot potatoes to avoid temperature shock.
• Don't overmix: Mixing the potatoes too much can make them gummy. It's better to leave them a little chunky.
• Add your favourite cheese: Cheddar, Gruyere, Parmesan, Cream Cheese, or a combination of cheeses can be used. Grate the cheese yourself for better melting.
• Make-ahead and storage: Cheesy mashed potatoes can be made ahead and stored in the fridge for 2-3 days or frozen for later use. Reheat gently before serving.

A ricer is the best tool for making fluffy, non-gummy mashed potatoes

Mashed potatoes are a simple yet controversial food. While some prefer them light and airy, others like them rich and creamy. The end result depends on how you mash the potatoes. When potatoes are overworked, their cells break down, releasing starch, which makes the mash denser and gluey.

The best way to avoid overworking the potatoes is to use a ricer. A ricer is a kitchen gadget that pushes cooked potatoes through small holes, producing a light, fluffy, and uniform mash. It lets you press once to pulverize the potatoes, resulting in a light and creamy, restaurant-worthy mash.

A potato masher, on the other hand, requires multiple passes to get the job done, increasing the risk of overworking the potatoes. You're also likely to end up with stubborn lumps, no matter how long you churn. A food mill is another option, but it's cumbersome, clunky, and includes multiple pieces that are easy to lose.

If you want fluffy, non-gummy mashed potatoes, a ricer is the best tool for the job. It's more efficient than a masher or food mill, and it's versatile—you can use it for grating potatoes for gnocchi, making cauliflower rice, squeezing water from spinach, and even smashing fruit for sauces.

When making mashed potatoes, it's important to avoid overmixing, as this can make them gummy. This is true regardless of whether you use a masher, food mill, or ricer. But with a ricer, you only need to pass the potatoes through once, reducing the risk of overmixing.

In addition to creating a fluffy texture, a ricer also ensures a smooth, lump-free mash. Epicurious food editor Jesse Szewczyk is a fan of the ricer, saying, "A ricer is something that can't be replicated or replaced. It mashes potatoes into a texture that's uniquely silky and entirely free of lumps."

So, if you're looking for fluffy, non-gummy mashed potatoes, invest in a ricer. It's the best tool for the job and will give you consistent results every time.

Russet potatoes are best for creamy, fluffy mash

When making mashed potatoes with Russet potatoes, it's important not to overcook them, as this can lead to water-logged and gummy mash. Instead, boil them until they are fork-tender, and then drain them well.

To get the creamiest mash, use a hand masher or a potato ricer. An electric mixer or food processor can work, but it can also break down the starches in the potatoes and make the mash gummy if overmixed.

When it comes to ingredients, don't skimp on the butter! Use real butter and plenty of it. Salted butter adds a creamy and buttery texture, but unsalted butter works too; simply add salt to taste.

In addition to butter, milk or cream is a must. Warmed whole milk is ideal, but cream also works if you have it on hand. Remember to heat the dairy before adding it to the potatoes; this keeps the potatoes hot and helps them absorb the liquid better. Add the milk or cream a little at a time until you reach your desired consistency.

If you're looking for a more indulgent version of mashed potatoes, you can also add some cheese. Cheddar, parmesan, or gouda are all great options. Simply stir the grated or shredded cheese into the mashed potatoes until combined.

The best way to reheat is on the stove with a little milk

Adding cheese to mashed potatoes is a great way to enhance their flavour. Some popular cheeses to add to mashed potatoes include cheddar, gruyere, raclette, parmesan, gouda, fontina, and goat cheese.

Reheating Mashed Potatoes

Now, the best way to reheat mashed potatoes is on the stove with a little milk. Here's a step-by-step guide:

• Place your leftover mashed potatoes in a medium-sized saucepan or Dutch oven.
• Add a splash of milk and a tablespoon of butter to the potatoes. The milk and butter will help prevent the potatoes from drying out and becoming gummy.
• Heat the potatoes over low heat for at least 8-10 minutes, stirring frequently to prevent sticking and ensure even warming.
• Continue heating until the potatoes are warmed through, adjusting the heat as needed.
• Once warmed, give the potatoes a final stir to ensure everything is combined and serve!

Tips for Reheating:

• If you're short on time, you can also reheat mashed potatoes in the microwave. Cover the potatoes and heat in 30-second increments, stirring in between, until warmed through.
• For more even reheating, you can also place the bowl of potatoes over a pot of simmering water on the stove.
• If your potatoes have been frozen, be sure to thaw them in the fridge overnight before reheating.
• To make your potatoes extra moist and fluffy, you can add a couple of tablespoons of butter and milk before reheating.

Add garlic for a mellow flavour without being harsh or offensive

Adding garlic to mashed potatoes can be a great way to enhance the flavour without being too harsh or offensive. Here are some tips to achieve that mellow garlic flavour:

Firstly, choose the right type of garlic. Elephant garlic, with its milder bite and larger cloves, is a great option for roasting and simmering. You can also opt for black garlic, which has a mellow, umami-rich flavour and is created by slow-cooking garlic bulbs over several weeks.

When it comes to preparing the garlic, go easy on the chopping, crushing or mincing. The more you damage the cell walls, the more allicin is produced, resulting in a stronger garlic flavour. So, if you're looking for a milder flavour, try slicing the garlic instead. You can also try blanching whole garlic cloves in milk or water before adding them to your mashed potatoes. This will help to tame their pungency.

Cooking garlic with heat is another way to mellow its flavour. Roasting or sautéing garlic cloves whole or sliced in olive oil until golden brown will give them a sweet, nutty flavour without the harshness. Just be careful not to overcook them, as this can lead to acrid bitterness. Cooking garlic slowly over low heat for a longer period will also result in a mellow, almost bass note flavour.

If you're looking for a more subtle garlic flavour, try infusing olive oil with garlic. Add a smashed whole clove of garlic to a pan of warm olive oil and remove it after a few minutes. This will give a gentle garlicky kick to your mashed potatoes without being overwhelming.

Finally, consider balancing the garlic with other ingredients. Adding more butter, cream, or cheese to your mashed potatoes can help to mellow out the garlic flavour. A sprinkle of fresh herbs like parsley or chives can also add brightness and take the edge off the garlic. So, don't be afraid to experiment and find the right balance of flavours for your taste!

Frequently asked questions