Looking for an easy mashed potato recipe to elevate any dish? Make my Cheddar Mashed Potatoes!
My mom, the queen of mashed potatoes, taught me the secret: once the potatoes are perfectly cooked, drain the liquid, then put them back in the pan you cooked them in and put the lid back on for five minutes. This helps make your mashed potatoes extra delicious!
Start with two tablespoons of room temperature milk, a tablespoon or two of butter, a spoonful of sour cream, and ample amounts of grated cheddar cheese. Add a bit more butter or milk to achieve the perfect level of creaminess.
Cheddar Mashed Potatoes
2 medium Yukon gold potatoes
1-2 spoonfuls of sour cream
2 Tbsp milk, room temperature
1-2 Tbsp unsalted butter
1/3 cup cheddar cheese, grated
- Put potatoes in a pot and cover with water. Bring to a boil, put the lid on the pot, and boil until potatoes are fork tender, about 30-45 minutes depending on the size of the potatoes. Do not rush this!
- Drain the water from the pot, return potatoes to the pot, and put the lid on for five minutes.
- Transfer potatoes to a bowl and use an electric mixer to lightly beat potatoes with sour cream, milk, a bit of softened butter, and grated cheddar cheese. Be careful not to over mix the potatoes! You want them nice and creamy. Add a bit more milk or sour cream to achieve desired creaminess. Season to taste with salt and pepper.
Note: this recipe feeds 2-4 but easily doubles!
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