Loaded with tangy sour cream, heavy cream, and tons of shredded cheddar cheese, these Creamy Cheddar Mashed Potatoes are the perfect side for Thanksgiving or any day of the week! There are many ways to pair mashed potatoes with your main dish; your dinner options are endless.
As a child, I remember walking in the kitchen and watching my grandmother peel potatoes. It would always make my day because I knew whatever she made with those potatoes would be awesome.
Creamy mashed potatoes are the perfect side dish. Its mellow flavors are deep but not overpowering, naturally complementing any main dish. The ingredients for this recipe are simple and straightforward, but the flavors you get in the end are fantastic.
Ingredients for the best cheddar mashed potatoes:
- I’ve used both Idaho Russet and Yukon Gold potatoes in this recipe, and hands down my favorite is Yukon Gold. Yukon Gold, or yellow potatoes, have a smooth, slightly waxy skin, with the perfect ratio of starchiness making it best suited for mashed potatoes.
- For the cheese, you’ll need Monterey jack cheese and white sharp cheddar cheese.
- What are mashed potatoes without butter?
- A combination of sour cream and heavy cream take this creaminess of these mashes potatoes up a notch. The sour cream adds tanginess, while the heavy cream, with its thicker consistency, gives it that creamy consistency.
- Don’t forget the seasonings! You’ll need sea salt, black pepper, onion powder, garlic powder, and Creole seasoning
What type of potato is best when making mashed potatoes?
I tend to opt for Yukon Gold or Idaho Russet potatoes. They are starchy and low in moisture. Meaning they deliver the creamy and fluffy texture you want in your mashed potatoes.
Side items like this are great when you have a large family to feed and when you want to make sure everyone’s belly is fully satisfied. The options to pair with this recipe can range from meatloaf to simply topping it with a hearty gravy.
How to make creamy cheesy mashed potatoes:
Peel the potatoes. The most tedious part of this process is peeling the potatoes. Once the skin is removed from your potatoes it’s all uphill from there. A quick tip: after you peel your potatoes, cut them into large cubes to help them cook faster; you will also have a more tender potato.
Boil the potatoes. You will need to boil your potatoes for 25 to 30 minutes, strain, and add them to a large bowl. Begin smashing the potatoes with a potato smasher then add your seasonings.
Add remaining ingredients. I tend to add the seasonings and butter first and continue to smash everything together. Once the consistency is slightly smooth then add remaining ingredients.
Blend the potatoes. Blend all ingredients together by whipping them with a hand mixer .
Serve. Top off your potatoes with butter and chives or parsley flakes and serve.
Creamy Cheddar Mashed Potato Tips
- When preparing your mashed potatoes, mash them while they are still hot. You want your potatoes to be as creamy as possible.
- Can I make mashed potatoes ahead of time? Yep! One great thing about mashed potatoes is that it’s very easy to regain that creamy texture after being in the fridge. While reheating them, add a splash of milk or heavy cream (a little at a time) to thin them out.
- How long can I keep mashed potatoes in the fridge? Leftovers in an airtight container can be kept in the fridge for up to 4 days.
These simple cheesy mashed potatoes are a favorite and highly requested in my home. Sharp cheddar cheese, sour cream, and heavy cream add fantastic flavor and texture for a delicious upgrade to classic mashed potatoes. If you want the perfect side dish to accompany any meal, give my Creamy Cheddar Mashed Potatoes a spot on your dinner table, and you will not regret it.Print