Cheddar Mashed Potatoes are fluffy, creamy, and buttery. Loaded with cheese and hints of garlic, every bite of this classic side dish is flavorful.
- 2 pounds Yukon gold or russet potatoes (approximately 3 large potatoes)
- 2 cups cheddar cheese, shredded
- 1/4 cup unsalted butter, cut into 1-inch pieces
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- green onions or chives, chopped (optional, for garnish)
- Place potatoes in a large pot and add enough salted water to cover and immerse the potatoes completely by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
- Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
- Add in the butter and cheddar cheese and stir to mix until melted and incorporated into the potatoes.
- Slowly add in the milk and stir it into the mashed potatoes. Add garlic powder, salt, and pepper, and stir to incorporate.
- Remove from heat and transfer to a serving dish, garnish with chives and extra butter, and serve warm.
How to store: Allow leftover mashed potatoes to cool to room temperature, then store leftovers in an airtight container in the refrigerator for 3-4 days.
How to freeze: You can also freeze mashed potatoes! Freeze in a freezer bag or a freezer-safe airtight container for up to three months. For individual servings, store servings in separate containers or freeze portions on a parchment-lined sheet pan for 1-3 hours before transferring to a freezer bag or container and thaw servings as you need them!
Mashing hacks: Use a vegetable ricer, stand mixer with a whisk or paddle attachment, or hand mixer to make mashing even faster and easier. Start at a low and slow speed to make sure you don’t over-mix. Leave as many chunks and lumps as you like!
Keep the butter cold: Keeping your butter cold up until the moment you mix it with the hot mashed potatoes enables the fats and solids to be distributed more evenly than if you use room-temperature or melted butter.
Leave the potato skins on for a rustic-style: Leaving the potato skin on (or partially on, if you decide to reduce the amount of skin in your recipe) adds visual and textural interest to your mashed potatoes, and cuts down on peeling time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: cheddar mashed potatoes, mashed potatoes with cheddar cheese, cheesy mashed potatoes, mashed potatoes with cheese