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Cheddar Mashed Potatoes

Cheddar mashed potatoes combine creamy Yukon Gold potatoes with melted sharp cheddar for a rich, savory side. The potatoes are simmered until fork-tender, mashed with warm butter and milk, then folded with cheese until evenly distributed.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 8 cup cold water or enough to cover the potatoes
  • 1 tbsp kosher salt for the cooking water
  • 4 tbsp unsalted butter
  • 0.75 cup whole milk
  • 1.5 cup sharp cheddar cheese shredded
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 5-quart pot
  • 1 small saucepan

Method
 

  1. Put the potatoes in a 5-quart pot with the water and 1 tablespoon salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  3. While the potatoes cook, warm the butter and milk in a small saucepan over low heat for 2–3 minutes, until the butter is melted and the milk is warm; do not let it boil.
  4. Drain the potatoes well and return them to the pot.
  5. Let them sit over low heat for about 1 minute, shaking the pot gently, to evaporate excess moisture.
  6. Mash the potatoes until mostly smooth.
  7. Gradually stir in the warm butter and milk until combined.
  8. Fold in the cheddar, 1/2 teaspoon salt, and pepper until the cheese is melted and evenly distributed.
  9. Serve hot.

Notes

For the smoothest texture, warm the butter and milk before adding them to the potatoes. Refrigerate leftovers for 3–4 days; freezing is possible, though the texture may change. For a lower-lactose option, use lactose-free whole milk and lactose-free sharp cheddar.