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Cheddar Mashed Potatoes

Cheddar mashed potatoes are made with tender Yukon Golds, warm butter and milk, and sharp cheddar stirred in until melted. A brief low-heat drying step helps the potatoes mash up fluffy and mostly smooth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 272
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 2 tsp salt kosher, divided
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk
  • 1 cup sharp cheddar cheese shredded
  • 0.25 tsp ground black pepper
  • 1 inch water cold, enough to cover the potatoes by 1 inch

Equipment

  • 1 4-quart saucepan

Method
 

  1. Place the potatoes in a 4-quart saucepan and cover with cold water by 1 inch.
  2. Stir in 1 1/2 teaspoons of the salt.
  3. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  4. Drain the potatoes and return them to the saucepan.
  5. Cook over low heat for 1–2 minutes, shaking the pan occasionally, until the excess moisture evaporates.
  6. Warm the butter and milk together in a microwave-safe measuring cup until the butter is melted and the milk is warm, about 45–60 seconds.
  7. Remove the potatoes from the heat and mash until mostly smooth.
  8. Gradually mix in the warm butter and milk.
  9. Stir in the cheddar, remaining 1/2 teaspoon salt, and pepper until the cheese melts.

Notes

For fluffy potatoes, dry them over low heat until the excess moisture evaporates before mashing. Refrigerate leftovers for up to 4 days; freezer-friendly. For a dairy-free version, use dairy-free butter, milk, and cheddar.