Cheddar Mashed Potatoes

Make creamy Cheddar Mashed Potatoes with Yukon Gold potatoes, butter, sour cream, and sharp cheddar cheese. This easy recipe produces smooth, cheesy, and flavorful mashed potatoes, perfect as a side for weeknight dinners, holiday meals, or family gatherings. Top with chives or black pepper for added freshness and presentation.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1½-inch chunks
• 2 cups low-sodium chicken or vegetable broth
• Water, as needed to cover potatoes
• ⅓ cup sour cream (light or full-fat)
• 4 tablespoons butter, at room temperature
• ¾ teaspoon salt, or to taste
• ½ cup milk (whole or 2%)
• 1½ to 2 cups shredded sharp cheddar cheese
• Freshly ground black pepper (optional, for garnish)
• Chopped fresh chives (optional, for garnish)

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Instructions

1. Cook the Potatoes

1. Place the potatoes in a large pot or Dutch oven. Add the broth and enough water to cover the potatoes by about 1 inch.
2. Bring to a boil over high heat. Reduce heat to a simmer, cover, and cook for 20–25 minutes, or until the potatoes are very tender when pierced with a fork or knife.

2. Prepare Dairy Ingredients

• Let the sour cream sit at room temperature while the potatoes cook.
• Warm the milk in a small saucepan over low heat or in the microwave until just warm. Set aside.

3. Drain and Dry

1. Drain the potatoes well and return them to the warm, empty pot over low heat.
2. Toss the potatoes for 1–2 minutes to remove excess moisture. Remove from heat.

4. Mash the Potatoes

Hand Mashing Method:

1. Add the butter and mash the potatoes slightly.
2. Mix in the sour cream and salt, then mash again.
3. Add about half the milk and continue mashing to your desired consistency. Add more milk as needed.
4. Stir in the cheddar cheese until melted and fully combined.

Electric Mixer Method:

1. On low speed, break up the potatoes slightly. Add butter, sour cream, and salt, and mix.
2. Gradually add the warmed milk on medium speed until the potatoes are smooth and creamy.
3. Stir in the cheese until melted. Avoid overmixing to prevent a gummy texture.

5. Garnish and Serve

• Optionally, top with chopped chives and freshly ground black pepper. Serve warm.

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Why You’ll Love This Recipe

• Creamy, cheesy texture with rich, savory flavor.
• Perfectly buttery and smooth potatoes that complement any main dish.
• Comfort food classic that’s easy enough for weeknights and elegant enough for gatherings.

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Tips

• Dry the potatoes: Tossing them over low heat removes extra moisture for creamier mashed potatoes.
• Warm your milk: This keeps the potatoes fluffy and prevents cooling the mixture.
• Don’t overmix: Overworking potatoes can make them gummy.

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Variations and Substitutions

• Swap Yukon Gold potatoes for Russet potatoes for a fluffier texture.
• Use cream cheese instead of sour cream for extra richness.
• Try adding garlic, roasted onions, or smoked paprika for extra flavor.

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FAQs

Q: Can I make these ahead of time?
A: Yes, make them up to a day ahead and reheat gently over low heat, adding a splash of milk if needed.

Q: Can I use pre-shredded cheese?
A: Yes, but shredded cheese with anti-caking agents may not melt as smoothly as freshly shredded cheddar.

Q: Can I make them dairy-free?
A: Substitute butter, milk, and sour cream with plant-based alternatives like olive oil, almond milk, and vegan sour cream.

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Serving

• Serve as a side for roasted meats, grilled chicken, or holiday dinners.
• Pair with gravy or caramelized onions for extra flavor.

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Suggestions

• Top with crispy fried onions or crumbled bacon for added texture.
• Mix in steamed broccoli or roasted garlic for a vegetable boost.
• Use as a base for loaded mashed potato bowls with cheese, sour cream, and chives.