Cloud-like mashed potatoes whipped with butter, cream and cheddar cheese are what dreams are made of.
jump toRECIPE
Cloud-like mashed potatoes whipped with butter, cream and cheddar cheese are what dreams are made of. At least they’re what my dreams are made of. I like using a combination of higher starch potatoes – in this recipe I combine both russet and Yukon potatoes, as they create the fluffiest and smoothest potatoes.
Cheddar cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
Russet potato – Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When boiled and mashed they become soft and light.
Yukon potato – I use Yukon gold potatoes for this recipe. They are a versatile potato, in between a starchy russet potato and a waxy potato like red potatoes.
How to Make Cheddar Mashed Potatoes
Boil the potatoes. Add the potatoes to a medium stockpot. Cover with cold water and bring the water to a boil over high heat. Reduce the heat to medium and simmer until tender and easily pierced with a fork, about 30 minutes.
Drain. Drain the potatoes and return them back to the pot for just a minute so that any remaining water is cooked off. Add to the bowl of a stand mixer fitted with the whisk attachment.
Mash the potatoes. Heat the cream in a small saucepan over low heat and bring to a simmer. Whisk the potatoes on low speed until mashed, then alternate adding the cream and the butter, until they are fully incorporated.
Add the cheese. Add the cheddar cheese and continue to whisk until the cheese has completely melted into the potatoes. Season with salt and pepper and serve in a medium serving bowl.
Tips and Tricks for This Recipe
Overworking starches gives them a gluey and overly thick consistency so I take extra steps to keep them on the lighter side.
Most importantly, I add the potatoes back to the pot to absorb the excess water which helps to keep the consistency light.
The addition of cold liquid to the potatoes will cause them to seize up so instead I warm the cream beforehand and alternate adding it with the melted butter.
While they are still good reheated these cheesy potatoes are best fresh.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
1poundyukon potatoes,peeled and chopped into 1-inch pieces
1poundrusset potatoes,peeled and chopped into 1-inch pieces
½cupheavy cream
8tablespoonsunsalted butter,melted
8ouncesshredded extra sharp cheddar,shredded
1teaspoonkosher salt
½teaspoonfreshly ground white pepper
Instructions:
Add the potatoes to a medium stockpot. Cover with cold water and bring the water to a boil over high heat. Reduce the heat to medium and simmer until tender and easily pierced with a fork, about 30 minutes.
Drain the potatoes and return them back to the pot for just a minute so that any remaining water is cooked off. Add to the bowl of a stand mixer fitted with the whisk attachment.
Heat the cream in a small saucepan over low heat and bring to a simmer. Whisk the potatoes on low speed until mashed, then alternate adding the cream and the butter, until they are fully incorporated.
Add the cheddar cheese and continue to whisk until the cheese has completely melted into the potatoes. Season with salt and pepper and serve in a medium serving bowl.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES!
@cookingwithcocktailrings
I’ve found my potatoes are always gummy when I try and use my mixer… the same recipe, but using a maser or ricer is usually fine. Any idea what I might be doing wrong? I’m pretty careful not to overmix…
Make sure they are fully dried out before mixing them! After draining the potatoes I put them back into the hot pot to make sure any excess water is dried up. Hope this help!
I’ve found my potatoes are always gummy when I try and use my mixer… the same recipe, but using a maser or ricer is usually fine. Any idea what I might be doing wrong? I’m pretty careful not to overmix…
Make sure they are fully dried out before mixing them! After draining the potatoes I put them back into the hot pot to make sure any excess water is dried up. Hope this help!