Cheddar Mashed Potatoes
Fluffy, creamy, and packed with rich cheddar flavor, these mashed potatoes are the perfect blend of comfort and simplicity. With just a few ingredients and minimal prep time, they make a satisfying side dish that pairs with almost anything. A touch of garlic salt and parsley adds depth, while the baked-in cheese makes every bite irresistibly cheesy.
Equipment
- 1 large saucepan
- 1 Potato masher or hand mixer
- 1-Colander
- 1 Oven-safe baking dish (medium)
- 1 Mixing Spoon
Ingredients
- 2 pounds Yukon gold potatoes peeled and quartered
- ½ cup half-and-half or light cream
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese shredded (divided)
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley flakes
- Salt to taste
- Black pepper to taste
Instructions
- Preheat and Prepare Ingredients: Start by setting your oven to 350°F (175°C) so it’s ready when you need it later. Take out the half-and-half, butter, and shredded cheddar cheese from the refrigerator and let them sit at room temperature. Allowing dairy to soften and warm slightly makes it easier to blend smoothly into the potatoes without turning grainy.
- Peel and Cut the Potatoes: Wash the Yukon gold potatoes thoroughly, then peel away the skins for a smooth mash. Cut each potato into quarters or large chunks of even size. Keeping the pieces uniform ensures they cook at the same rate, preventing some from becoming mushy while others remain firm.
- Boil the Potatoes: Place the potato chunks in a large saucepan and cover them with cold water so they cook evenly from the inside out. Add a light pinch of salt to the water for seasoning. Bring the pot to a boil over medium-high heat, then reduce slightly and let the potatoes simmer for about 15–20 minutes, or until a fork slides in and out of a piece effortlessly.
- Drain and Dry the Potatoes: Once tender, carefully pour the potatoes into a colander to drain all excess water. Shake the colander gently to release trapped steam—this helps dry out the potatoes slightly, which prevents watery mash and gives you a creamier texture later on.
- Mash Until Smooth: Transfer the drained potatoes back into the saucepan or a mixing bowl. Using a potato masher for rustic texture or a hand mixer for extra smoothness, mash until no noticeable lumps remain. Work while the potatoes are still hot so they absorb the butter and cream easily.
- Blend in Flavor: Stir in the half-and-half, softened butter, ⅔ cup of the shredded cheddar, garlic salt, and parsley flakes. Mix thoroughly until the cheese begins to melt into the potatoes, creating a velvety consistency. Taste and season with additional salt and freshly ground black pepper according to your preference.
- Transfer and Top with Cheese: Spoon the mashed potatoes into an oven-safe baking dish, spreading them evenly with the back of a spoon. Dot the surface with a few tiny bits of butter for extra richness, then sprinkle the remaining ⅓ cup of cheddar cheese across the top. Gently stir just the surface layer so the cheese and butter are tucked beneath a thin blanket of mashed potatoes.
- Bake for a Cheesy Finish: Place the baking dish in the preheated oven and bake for about 10 minutes, or until the hidden butter and cheese inside the potatoes have melted into gooey pockets of flavor. The top should look soft and creamy, not browned or crusty.
- Serve and Enjoy: Remove the dish from the oven and let it rest for 2–3 minutes before serving. This allows the potatoes to settle slightly, making scooping easier. Serve warm as a side dish alongside roasted meats, grilled chicken, or holiday favorites. Every bite will be creamy, fluffy, and filled with sharp cheddar goodness.
Notes
- Yukon gold potatoes are ideal because of their naturally buttery flavor and creamy texture.
- Let dairy ingredients come to room temperature before mixing—this prevents curdling and ensures smooth blending.
- Reserve some cheddar for baking on top; it creates hidden cheesy pockets that make the dish extra indulgent.
- Mash potatoes while hot for the fluffiest consistency.
- Don’t overmix with an electric mixer—too much can make potatoes gluey instead of creamy.
