The secret to perfect creamy, mashed potatoes (no lumps!) is a combination of using the right kind of potatoes and the right tools. And lots of cream and butter. For a cheesy version, we include lots of cheddar cheese.
For a big dinner, such as Thanksgiving, Christmas and Easter, make them ahead and freeze them!
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I've made mashed potatoes dozens of times, and somehow always find a little lump or two. Or 50. Or 500. I needed (desperately) a fail-proof way to make perfect mashed potatoes. And because my family LOVES cheese, I needed a recipe for perfect cheesy mashed potatoes.
❤️ Why you'll love this recipe
- It's guaranteed lump-free!
- You don't have to peel the potatoes first. The potato ricer removes them in one easy step.
- Make it your own by using a different cheese, such as a truffled goat cheese.
🧅 Ingredients + Notes
- Yukon yellow potatoes - I recommend small ones so that the skins can be easily removed in the potato ricer.
- Half and Half
- Unsalted butter
- Salt and Pepper
- Cheddar cheese - don't get pre-grated cheddar. It's best to grate your own.
- Parsley
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🔪 Recommended Equipment
📝 Instructions Overview
Detailed instructions for making these cheesy mashed potatoes are in the recipe card below, but here's an overview!
Step 1
Cook the potatoes. Simmer the potatoes (unpeeled) in well-salted water until tender.
Step 2
Warm up the cream. Warm the butter and cream together until the butter is melted. Stir in the salt and pepper
Step 3
Rice the potatoes. Push the potatoes through a ricer into the pot of cream and butter. The skins will slough off in the the ricer. Discard.
Step 4
Add cheese. Stir in the cheese with a wooden or large metal spoon. Allow the cheese to melt, stirring only occasionally. There's no need to use a mixer.
Step 5
Serve. Serve warm with a flourish of freshly ground pepper and a little parsley, if desired.
👩🍳 Preparation Tips
Never ever use a food processor to make mashed potatoes. The starch in the potatoes turns to glue.
I've used a mixer with decent results, but if potatoes are mixed at too high a speed for too long, the potatoes become glue-y. And I often have a few small lumps.
The potato ricer easily prevents lumps in mashed potatoes, and serves to remove the skins all that the same time.
💡Ideas for Possible Variations
- Any melty cheese works in these potatoes. Another cheese I've used is Monterey Jack and Pepper Jack cheeses. Truffled goat cheese is another big winner with these potatoes.
- I've made some great mashed potatoes by combining Yukons and russet potatoes, but I recommend the mix includes more Yukons that russets to keep the mashed potatoes creamy.
- Need a vegan recipe? Here's a great recipe for vegan mashed potatoes without vegan btter that needs only 3 ingredients.
📇 More Mashed Recipes
Miso Mashed Potato Stuffed Mushrooms
Mashed Celery Root with Blue Cheese and Watercress
Colcannon (Irish Mashed Potatoes)
Fail-Proof Cheesy Mashed Potatoes (Recipe)
Ingredients
- 2 pounds Yukon gold potatoes smaller potatoes are best for this recipe
- ⅓ cup half-and-half
- 2 ½ tablespoons unsalted butter
- 1 teaspoon kosher salt or to taste
- ½ teaspoon coarsely ground black pepper
- ⅔ cup grated cheddar cheese, or other melty cheese
- Parsley, optional garnish
Instructions
- Add the potatoes to a well salted pot of water, cover the pot, and bring to a simmer. I recommend a Dutch oven or other heavy bottomed pot for this. Cook until very tender, about 25 minutes.
- Combine the half-and-half and butter in a medium pot over medium heat. Bring just barely to a simmer and melt the butter. Stir in the salt and pepper.
- Push the potatoes through a potato ricer into the pot of hot milk and butter, and discard the skins from the ricer. Stir in the grated cheese, using a wooden or large metal spoon. Adjust the seasoning, if needed.Serve warm with a final flourish of freshly ground pepper and chopped parsley, if desired.
Nutrition
Barbara | Creative Culinary
I could quite simply eat this entire bowl all by myself. They look SO good!
Oakley @ Frieda's
I'm so glad you like the Butter Babies as much as I do! And now I want that truffle cheese.
Thanks for sharing the recipe!
mjskitchen
Oh I can taste the butter and the cheese. What a delicious bowl of potatoes!!! Great dish for the holidays and any day. 🙂
So are you ready for the holidays? Hope you and your family have a wonderful holiday!!! See you in 2016!
Chef Rossi
love this, simple gorgeous glory, now I am hungry!!