White Cheddar Mashed Potatoes
The creamiest White Cheddar Mashed Potatoes that are the perfect compliment for any fall or winter meal.
Servings: 8 people
Ingredients
- 3 pounds Yukon Gold potatoes
- ½ cup heavy cream or whole milk, plus more if needed
- 3 tablespoons unsalted butter
- ½ pound shredded white cheddar cheese
- kosher salt and freshly cracked black pepper to taste
- freshly chopped chives
Instructions
- Peel and dice potatoes, making sure all are in about 1 inch cubes.
- Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched
- Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Alternatively, if you don't have a ricer, mash the potatoes with a masher and place back into the warm pot
- Add the cream, butter, cheddar and stir to incorporate. Season with salt and pepper and fold in the chopped chives before serving. Add more heavy cream or chicken stock to thin out / make smooth as needed.
Notes
Prep Ahead Instructions: You can make these mashed potatoes a few days ahead of Thanksgiving if you're looking to make life easier for yourself. Just skip adding the chives. Then right before the big feast, warm these in a non-stick pot or pan with a little extra stock or heavy cream until warmed through. THEN add the chives and you're golden.
Nutrition
Calories: 219kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 24mg | Potassium: 732mg | Fiber: 4g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 1mg