Cheesy Mashed Potatoes
Mashed potatoes with cheese are creamy, rich, and packed with cheddar in every bite. They’re right at home next to a juicy tri tip roast and just as good with a simple roast chicken. This is the kind of side dish that makes the whole plate feel complete.
Servings: 6 servings
Calories: 331kcal
Equipment
- Stainless Steel Dutch Oven w Lid, 6 qt
Ingredients
- 3 pounds potatoes peeled and cut into chunks
- 4 tablespoons butter
- ½ cup milk adjust for desired creaminess
- 1 cup shredded cheddar cheese
- salt to taste
- pepper to taste
Instructions
- Place potatoes in a Dutch oven or large pot and cover with water. Bring to a boil and cook until tender, about 15–20 minutes.3 pounds potatoes
- Drain the potatoes and return them to the pot.
- Add butter and mash until smooth.4 tablespoons butter
- Stir in milk and shredded cheese until well combined.½ cup milk, 1 cup shredded cheddar cheese
- Season with salt and pepper, then serve warm.salt , pepper
Notes
- Start with cold water: Place the potatoes in cold, salted water before bringing to a boil so they cook evenly from the inside out.
- Salt the cooking water well: Properly seasoned water builds flavor into the potatoes from the start instead of relying only on salt at the end.
- Drain thoroughly: Let the potatoes sit in the colander for a minute so excess moisture evaporates, which keeps the mash from turning watery.
- Warm the dairy first: Heating the butter and milk before stirring them in helps the potatoes stay smooth and absorb everything more evenly.
- Mash just until smooth: Overmixing can make mashed potatoes gluey, so stop once the texture is creamy and combined.
Nutrition
Calories: 331kcal | Carbohydrates: 41g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 1002mg | Fiber: 5g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 45mg | Calcium: 188mg | Iron: 2mg
