Creamy Cheddar Mashed Potatoes
Creamy Cheddar Mashed Potatoes are truly a part of my southern heritage, so today I bring to you my spin on southern mashed potatoes. There are so many ways to pair my mashed potatoes with your main dish leaving your dinner options endless.
I remember as a child walking in the kitchen and watching my grandmother peel potatoes. It would always make my day because I knew whatever she was making with those potatoes it was going to be awesome.
So, which types of potatoes are ideal to use when making mashed potatoes?
I tend to opt for Yukon Gold or Idaho Russet. They are starchy potatoes and low in moisture. Meaning they deliver the creamy and fluffy texture you want in your mashed potatoes. Whereas I would choose red potatoes if I were making a potato salad or potatoes au gratin, “brown” potatoes break down easier and make whipping them much easier as well.
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.
Interesting fact: There are some sources that say a French man named Antoine-Augustin Parmentier came up with this concept in a potato competition where the challenge was to make potatoes using various methods. I can say he hit a home-run with this idea!
How to cook Creamy Cheddar Mashed 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: when your potatoes are peeled I like to cut them into cubes to help them cook faster (in my opinion).
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 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.
At this point, you will need to set the potato smasher to the side and continue to blend everything together by whipping them with a hand mixer (paid link) or with a whisk (paid link).
Top off your potatoes with butter and chives or parsley flakes and serve.
This recipe is a favorite in my home and is highly requested. When 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. Enjoy!
Looking for more side dish ideas? Then check out my Easy Carrot Souffle, Brisket Mac and Cheese, Broccoli and Cheese Casserole, Southern Creamed Corn, and Quick & Easy Creamed Spinach.Print
Creamy Cheddar Mashed Potatoes
- Total Time: 35 minutes
- Yield: 8 1x
- Diet: Kosher
Creamy Cheddar Mashed Potatoes blended with creams and two cheeses make for the perfect side dish to accompany any meal, anytime.
- 4 Large Yukon Gold or Idaho Russet Potatoes
- 2 cup Monterey Jack Cheese
- 1 cup White Cheddar Cheese
- 8 tbsp Melted Butter
- 1/2 cup Sour Cream
- 1 1/2 cup Heavy Whipping Cream
- 1 tbsp Himalayan Salt
- 1 tbsp Black Pepper
- 1/2 tbsp Onion Powder
- 1/2 tbsp Garlic Powder
- 1 tsp Creole Seasoning
- Peel potatoes with a potato peeler (paid link) then cut each potato into 4 cubes.
- Boil potatoes for 25 to 30 minutes then drain from water and place in large bowl.
- Slightly smash potatoes with smasher then add butter and seasonings and continue to smash ingredients together.
- Add all remaining ingredients and continue to smash then begin to whip ingredients with hand blender (paid link) or hand whisk (paid link).
- Top of with butter and parsley flakes or chives then serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
- Calories: 451
- Sugar: 1.8g
- Sodium: 530mg
- Fat: 36.2g
- Carbohydrates: 19.6g
- Fiber: 2.8g
- Protein: 13.5g
- Cholesterol: 108mg
Keywords: Creamy Cheddar Mashed Potatoes, Cheddar Mashed Potatoes, Mashed Potatoes, Creamy Mashed Potatoes