Fail-Proof Cheesy Mashed Potatoes (Recipe)

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

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.

Course Vegetable Side

Cuisine American

Keyword mashed potatoes, Thanksgiving Sides

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 340.6kcal

Author Susan Pridmore

Equipment

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