Creamy Cheesy Mashed Potatoes
These mashed potatoes are extra creamy and packed with gooey melted cheese for the ultimate comfort food side dish.
recipesbynani.comThere is something so special about a bowl of warm, buttery mashed potatoes. Adding a generous helping of cheese makes them even better and my family asks for this version every time we have a roast chicken or a steak dinner.
My secret to the fluffiest mash is to use a potato ricer if you have one. If you are in a rush, a standard hand masher works just fine, just be sure to add your butter and milk while the potatoes are still steaming hot so they soak up all that goodness.
🧺 Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter
- 1/2 cup whole milk, warmed
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh chives for garnish
👩🍳Instructions
- 1
Place the potato chunks in a large pot and cover them with cold water by an inch.
- 2
Bring the water to a boil, then turn the heat down and simmer for about 15 minutes until the potatoes are fork tender.
- 3
Drain the potatoes well and return them to the warm pot for a minute to let any extra moisture evaporate.
- 4
Mash the potatoes until they are smooth using a ricer or a hand masher.
- 5
Stir in the butter, warm milk, sour cream, salt, and pepper until everything is creamy.
- 6
Fold in the shredded cheddar cheese until it starts to melt into the hot potatoes.
- 7
Garnish with a sprinkle of fresh chives before serving.
💡 Tips
These potatoes taste best when served immediately while the cheese is nice and stretchy. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat them gently on the stovetop with a splash of extra milk.
Made this recipe? Let us know how it went.
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