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!Jump to Recipe
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.
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📝 Instructions Overview
Detailed instructions for making these cheesy mashed potatoes are in the recipe card below, but here's an overview!
Cook the potatoes. Simmer the potatoes (unpeeled) in well-salted water until tender.
Warm up the cream. Warm the butter and cream together until the butter is melted. Stir in the salt and pepper
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.
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.
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
Fail-Proof Cheesy Mashed Potatoes (Recipe)
- 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
- 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.