Fail-Proof Cheesy Mashed Potatoes (Recipe)

A bowl of cheesy mashed potatoes topped with ground pepper and chopped parsley.

5 from 13 votes

Fail-Proof Cheesy Mashed Potatoes (Recipe)

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.

Prep Time10

Cook Time30

Total Time40

Course: Vegetable Side

Cuisine: American

Keyword: mashed potatoes, Thanksgiving Sides

Servings:

Calories: 340.6kcal

Author: Susan Pridmore

Equipment

Dutch oven or other heavy-bottomed pot
medium pot
Potato Ricer
box grater

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