Cheddar Mashed Taters

Sometimes the simplest dishes can be the star of the meal. Level up your classic mashed potatoes with a big boost of cheddar. These Cheddar Mashed Taters are going to be making it on to your regular menu rotation for sure. The decadence of these potatoes make them great for a weeknight meal or as part of the big holiday supper.

The silky texture you get from the butter and heavy cream is nothing short of amazing. Please be sure to not try to fully incorporate the shredded cheese in, you want to just mix it in enough to be spread throughout and to melt some into the hot potatoes. If possible, just rustic-cut shredded cheese or even small blocks of cheese. The finely shredded cheese will not give you the same cheesy effect.

Yukon Gold potatoes have a great flavor for making mashed potatoes, especially when you want to leave the peels on. Unlike russets, the peels soften up when they are boiled, making it easier for you smash the potatoes up. I usually, at least cut them in half (quarters if they are really large). This serves two purposes – it shortens the cook time and lets the salted water better add to the flavor of the cooked potatoes.

If you really like the flavor of chives, you can also mix more of them in along with the salt and pepper. It does add another layer of flavor for sure. You can use fresh or dried chives in this recipe. I prefer to use white pepper in my mashed potatoes, mostly for the aesthetic appeal. If you don’t have any white pepper or just prefer black pepper, you can certainly swap them.

Now Let’s Get Cookin’!

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Cheddar Mashed Taters

Level up your classic mashed potatoes with a big boost of cheddar!

Course Side Dish

Cuisine American

Keyword butter, cheddar, cheesy potatoes, chives, golden potatoes, mashed potatoes, potatoes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 3 lb Yukon Gold Potatoes halved
• 2 tsp Salt divided
• ½ cup Butter
• 1 cup Heavy Cream
• 1 tsp White Pepper
• 3 cups Cheddar Cheese shredded
• 1 tsp Chives for garnish

Instructions

• Start large pot of water boiling.
• Once at a rolling boil, add one teaspoon of salt and all of the halved potatoes. Let continue to boil for 30 minutes.
• Add butter to serving bowl and melt in microwave for 30 seconds. Add heavy cream, white pepper and remaining salt, stir to combine.
• Drain potatoes in colander and immediately add to serving bowl. Mash potatoes to desired consistency, while incorporating butter mixture.
• Add cheese and gently fold into potatoes (do not stir). Let site for 5 minutes then serve with a sprinkle of chives on top.