Creamy and rich cheesy mashed potatoes bursting with flavor, perfect as a comfort food side dish for any meal.
Servings 4servings
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Ingredients
Main Ingredients
2poundspotatoes (Yukon Gold or Russet)Choose starchy potatoes for best texture.
1cupshredded cheddar cheese
½cupmilkShould be at room temperature.
½cupsour creamCan substitute with cream cheese.
4tablespoonsbutterShould be at room temperature.
to tasteSalt and pepperAdjust to taste.
Optional Garnish
1tablespoonchopped chivesFor garnish.
Instructions
Preparation
Peel and chop the potatoes into even-sized chunks. Rinse them under cold water.
Boiling
Place the chopped potatoes in a large pot and cover them with water. Add a pinch of salt.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let them simmer for about 15-20 minutes, or until they are fork-tender.
Mashing
Once the potatoes are cooked, drain them well in a colander. Return them to the pot.
Use a potato masher to mash the potatoes until smooth.
Mixing
Stir in the butter, milk, sour cream, and cheese. Mix until everything is well combined and creamy.
Season with salt and pepper to taste.
Serving
Transfer the cheesy mashed potatoes to a serving bowl. If desired, sprinkle with chopped chives.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze for 2-3 months. Thaw in the refrigerator overnight before reheating. Avoid overmixing to prevent gluey texture.