Turn heads at the dinner table with this easy-to-make cheesy mashed potatoes recipe. We love classic mashed potatoes and we love cheese, so this recipe was a must-make!
If you and the family like your mashed potatoes more rustic than creamy then just leave the skins on (think smashed red potatoes). This dish works well both ways. The addition of butter, cheddar cheese and cream cheese encourages a nice crust.
While this recipe yields enough to serve the masses don’t let that keep you from making it for a party of two. Like so many recipe favorites, this dish tastes even better on day two!
Cheesy Mashed Potatoes Recipe
what you'll need
- 2 1/2 lbs Russet potatoes peeled and cut into 1 1/2" chunks
- 2 tsp kosher salt
- 6 Tbsp unsalted butter
- 1/4 cup half-and-half or milk
- 2 cups cheddar cheese shredded, divided
- pepper to taste
let's do it
- Place potatoes in a large saucepan filled with enough water to cover potatoes by 1". Heat over high heat until boiling then reduce to simmer. Add 1 tsp of kosher salt and stir. Simmer until potatoes are very tender but not disintegrating (about 20 minutes). Drain potatoes completely and return to pot.
- Stir potatoes over low heat to allow excess water to evaporate—potatoes should break down easily just from stirring (the process is complete when no steam rises from the pot—approx. 1 minute).
- Transfer potatoes to a large mixing bowl or the bowl of a stand mixer fitted with the whip attachment. Begin beating potatoes on low speed, gradually working up to medium speed to break down any lumps. Add butter, beat on medium speed until fully, scraping down the sides of the bowl often.
- Add half-and-half or milk and 1 cup shredded cheddar cheese and beat on medium speed until potatoes are light and fluffy.
- Sprinkle potatoes with 1 tsp kosher salt and whip on high speed an additional 20 seconds.
- Let potatoes sit 2 minutes then fold in remaining cheese. Season with pepper to taste.
- Transfer to a serving dish and enjoy!