Oct 10, 2017

Whipped Cheddar Potatoes

Prep Time: 5 mins
Cook Time: 30 mins
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.

Whipped Cheddar Mashed Potatoes

cut potatoes in pot

Key Ingredients in This Recipe

  • 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.
whipped cheddar potatoes with wooden spoon cooking with cocktail rings

How to Make Cheddar Mashed Potatoes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
whipped cheddar mashed potatoes with pats of butter

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Whipped Cheddar Mashed Potatoes

Print Pin
Prep Time 5 mins
Cook Time 30 mins
Serves 6

Ingredients:

  • 1 pound yukon potatoes, peeled and chopped into 1-inch pieces
  • 1 pound russet potatoes, peeled and chopped into 1-inch pieces
  • ½ cup heavy cream
  • 8 tablespoons unsalted butter, melted
  • 8 ounces shredded extra sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly 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

Rate + Review

WHAT DID YOU THINK OF THIS RECIPE?

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. 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…