These cheddar mashed potatoes make a great addition to any meal! Creamy and fluffy mashed potatoes are taken to the next level of delicious with the addition of sharp cheddar cheese.
Should I have another cheddar recipe so soon after posting my cheddar jalapeno spoonbread? Um, yes! What can I say, I love cheese in almost everything, don’t you? I should be ashamed to tell you that it took me years to make good mashed potatoes, but I’m not. For a long time I just couldn’t do it and it drove me nuts. My family sat through lumpy, cold, thoroughly unsatisfying mashed potatoes for years until I finally begged my grandmother to tell me what I was doing wrong.
I knew that my grandmother would have great advice for me. Her mashed potatoes are a dish that everyone clambers to be the first to dig into. Smooth, fluffy, creamy and that first spoonful always uncovers a hidden gem of hot melted butter.So here are mashed potato secrets straight from the source.
- Don’t cut your potatoes tiny! There’s no reason to make it more work than it should be, they’re all getting mashed up anyway. Cutting into quarters or so is just fine.
- After your potatoes have boiled to the point where they slide off a knife or fork when pierced, drain them. Drain them well! Make sure no water is left on them before you start mashing.
- Mash them thoroughly before you add anything else! And then when you do add cream, butter, milk, salt, cheese, sour cream…anything, make sure that it is at room temperature. Don’t go adding cold ingredients to your hot potatoes or you’ll end up a lukewarm dish.
- After you’ve mashed your potatoes and added your other ingredients, taste tested and approved, spoon your potatoes into a serving dish that can be placed in the oven. Place a few small pats of butter or sprinkle cheese on the top of the potatoes and then mix in to where they are just hidden under a thin layer of potatoes. Place in a hot oven a few minutes, around 10-15, then when you go to serve you’ll have a hidden treasure of piping hot melted butter or savory melted cheese ready for the taking! Soon you’ll also have people fighting to be the first in the mashed potato line.
- 2 pounds yukon gold potatoes, peeled and quartered
- ½ cup half and half
- 2 Tablespoons butter
- 1 cup shredded sharp cheddar cheese, divided
- 1 teaspoon garlic salt
- 1 teaspoon parsley flakes
- Salt and pepper to taste.
- Heat the oven to 350 degrees.
- Set out the half and half, butter, and cheese to come to room temperature.
- Place the potatoes in a large pan and cover with cold water. Bring to a boil. Boil for 15- 20 minutes or until your potatoes will gently slide off a fork when pierced.
- Drain completely.
- Using a potato masher or a mixer, mash the potatoes until they are smooth and no lumps remain. Stir in the cream, butter, ⅔ cups cheese, garlic salt and parsley. Add salt and pepper to taste.
- Spoon into a oven proof serving dish. Dot the top with a few tiny pats of butter and sprinkle the remaining ⅓ cup cheese over the top of the potatoes. Stir in so that a thin layer of potatoes covers the cheese and butter. Heat in the oven for 10 minutes or until the hidden cheese and butter have melted.