Creamy Cheesy Mashed Potatoes Recipe

This Creamy Cheesy Mashed Potatoes Recipe is the ultimate comfort food side dish.

Made with fluffy potatoes, butter, creamy milk, and plenty of melted cheddar cheese, these potatoes are rich, smooth, and packed with cheesy goodness in every bite.

Why you will like this recipe.

Whether you are serving these potatoes as part of a holiday feast, Sunday roast, or an easy weeknight dinner, this simple recipe comes together with just a handful of pantry staples and always disappears fast.

Here is what else you will like about this recipe.

• Easy to make. With only a few simple ingredients, this recipe comes together quickly.
• Simple Ingredients. It takes just potatoes, butter, milk, and seasonings as desired to put this side dish together.
• Personalizable. Personalizing this recipe is as easy as adding garlic, bacon, fresh herbs, or different cheeses to make this your own.
• Perfect for holidays or everyday dinners. These creamy mashed potatoes are just as welcome on a Thanksgiving or Holiday table as they are with a weeknight meal.

Have you tried my recipe for Bisquick Hamburger Pie?

Made with baking mix and layers savory ground beef and onions with melted cheddar cheese, that easy meal idea is a make ahead winner. Both these Mashed Potatoes and that Cheeseburger Pie are easy to make comfort foods that can also be served together.

Using a potato masher makes mashing these potatoes easy to do. You can find potato mashers here.

Ingredients Needed.

• Potatoes. Peel (or scrub) your potatoes and then cut them into 1½-inch to 2-inch chunks.
• Butter. Cut into chunks. Use unsalted butter to have better control of the saltiness of the finished dish. I like to allow the butter to soften before adding it to the hot potatoes so it blends in more smoothly.
• Milk. Whole milk creates the richest, creamiest mashed potatoes, but 2% milk can also be used.
• Cheddar Cheese Freshly shredded is preferred.
• Seasonings as desired.

How to Make Creamy Cheesy Mashed Potatoes.

• Prep Time 15 minutes .
• Bake Time 20 minutes .
• Servings 6 .
• How to serve : These Creamy Cheesy Mashed Potatoes pair well with just about any main course, making them a versatile side dish for both everyday meals and special occasions. LEftovers can also be used in other recipes.
• Notes: You will need a large pot (5 to 6 quart Dutch oven or stockpot), a large colander for draining, and a masher. This is a one pot recipe, that is there are no bowls needed to make this recipe.

1. Prepare. Peel the potatoes and cut them into one and a half to two inch chunks. Place the potato chunks into a (five to six quart) pot and then cover the potatoes with cold water by about an inch. Add a teaspoon (or two if desired) of salt
2. Boil. Cover the pot and then bring the water to a boil over medium-high heat. Once the water begins to boil, remove the lid (or leave it slightly ajar) and reduce the heat to medium to a gently boil. Continue cooking the potatoes for 15 to 20 minutes, or until the potatoes are fork-tender.
3. Drain. Carefully drain the potatoes in a large colander. I actually place the colander into my sink before removing the potatoes from the stove so that I can do this step seamlessly. Allow the potatoes to sit in the colander and drain for a couple of minutes to allow the excess moisture to evaporate before returning them to the warm pot.
4. Mash. Add the chunks of butter to the warm potatoes in the pot and then mash the potatoes until they are mostly smooth.
5. Milk. Gradually stir in the milk until the potatoes have reached your desired consistency.
6. Cheddar Cheese. Fold or stir in the shredded cheddar cheese until melted and evenly incorporated. I like to add half of the cheese, stir, and then add the remaining so that it is more evenly distributed.
7. Serve Season as desired and serve your cheesy mashed potatoes.

Tips for making the best cheesy mashed potatoes.

Starchy potatoes such as Russet potatoes make the fluffiest mashed potatoes, while Yukon Gold potatoes create an extra buttery, naturally creamy texture. Either variety works well, or you can use a combination of both.

More helpful tips for you.

1. Keeping the potato chunks close to the same size helps them cook evenly, so you do not end up with some pieces that are overcooked while others are still firm. Aim for 1½- to 2-inch chunks so they cook at the same rate.
2. Warm the milk before stirring it into the potatoes to help keep them hot and prevent a gummy texture. When adding the milk, add a little at a time until you reach your preferred consistency.
3. Freshly shredded sharp or medium cheddar melts more smoothly than pre-shredded cheese, which often contains anti-caking agents. Stir the cheese into the hot potatoes until fully melted for the best texture and flavor.

FAQ

• Do I have to peel the potatoes?
  No. Simply scrub the potatoes well and leave the skins on for a rustic texture and extra flavor. If you prefer ultra-smooth mashed potatoes, peel the potatoes before cutting them into chunks.
• Do I have to add salt to the water?
  Adding salt to the water does more than season the potatoes. As the potatoes cook, they absorb some of the salted water, which seasons them from the inside out. This creates a more flavorful mash than simply sprinkling salt over the finished potatoes.
• Why should I start the potatoes in cold water?
  Starting with cold water allows the potatoes to cook evenly from the outside in. If they're added to already boiling water, the outsides can become overcooked before the centers are tender.
• How do I know when the potatoes are done cooking?
  The potatoes are ready when a fork or knife slides easily into the center of the largest chunk with little to no resistance. This usually takes about 15 to 20 minutes after the water reaches a gentle boil.
• Why are my mashed potatoes gummy?
  Gummy mashed potatoes are usually caused by over-mixing or using a food processor. For the fluffiest texture, mash the potatoes gently with a potato masher and stir only until the ingredients are combined.

Variations.

• Make these into Cream Cheese Mashed Potatoes by adding four ounces of softened cream cheese for an extra-rich, silky texture.
• For Loaded Mashed Potatoes mix in crumbled cooked bacon, sliced green onions, sour cream, and extra shredded cheddar, then garnish with additional bacon and chives before serving.
• My favorite, turn these into Garlic Cheddar Mashed Potatoes: Stir in four to six cloves of roasted garlic or a teaspoon garlic powder for a rich garlic flavor.

How to store mashed potatoes with cheese.

Once your potatoes have fully cooled, they can be stored in an airtight container. When properly stored, they should keep for up to four days when refrigerated or frozen for up to a couple of months. Frozen potatoes may be slightly less fluffy after thawing, but a little warm milk and a good stir will bring back much of its original creaminess.

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