Whipped Cheddar Potatoes
Cloud-like mashed potatoes whipped with butter, cream and cheddar cheese are what dreams are made of.
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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
Table of contents
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.
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:
- Smoked Gouda Mashed Potatoes
- Maple Bourbon Braised Short Ribs with Caramelized Shallot and Black Pepper Potatoes
- Garlic Mashed Potatoes
Whipped Cheddar Mashed Potatoes
Rate this Recipe
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.
Nutrition:
Calories: 473kcal | Carbohydrates: 28g | Protein: 13g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 651mg | Potassium: 686mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1139IU | Vitamin C: 19mg | Calcium: 304mg | Iron: 1mg
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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!