Cheddar Mashed Potatoes
Creamy mashed potatoes get a savory lift from sharp cheddar, sour cream, and a little butter. They are cozy enough for a holiday table but simple enough for a weeknight dinner.
- Total time
- 40 min
- Yield
- 8 servings
- Difficulty
- Easy
Prep 15mCook 25mAmericanSide Dishes
Cheddar mashed potatoes are the kind of side dish that makes a simple meal feel more complete. The potatoes are fluffy and creamy, with melted sharp cheddar folded in while everything is still warm.
Yukon Gold potatoes work especially well here because they have a naturally buttery texture. Sour cream adds a gentle tang, while whole milk keeps the mash smooth without making it heavy.
Serve these with roast chicken, meatloaf, baked beans, sautéed greens, or a holiday spread. They reheat well, too, which makes them a practical make-ahead side.
01What you'll need
Ingredients
8 items · 8 servings
- 3 pounds Yukon Gold potatoes, peeled if desired and cut into 1 1/2-inch chunks
- 1 cup whole milk
- 4 tablespoons unsalted butter, cut into pieces
- 1 1/2 cups shredded sharp cheddar cheese, about 6 ounces
- 1/2 cup sour cream
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives, optional
02How to make it
Step-by-step
1. Prep the potatoes
Scrub the potatoes well. Peel them if you like a very smooth mash, or leave some peel on for a more rustic texture. Cut the potatoes into even chunks so they cook at the same speed.
2. Boil until tender
Put the potatoes in a large pot and cover them with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 to 20 minutes, until a fork slides through the pieces easily.
3. Drain and steam dry
Drain the potatoes well in a colander. Return them to the hot pot and let them sit for 1 to 2 minutes. This helps extra moisture evaporate, which keeps the mashed potatoes from turning watery.
4. Warm the milk and butter
While the potatoes steam dry, warm the milk and butter in a small saucepan over low heat, or in a microwave-safe cup, until the butter melts. Do not boil the milk. Warm dairy blends into potatoes more smoothly than cold dairy.
5. Mash the potatoes
Mash the potatoes with a potato masher until mostly smooth. For a silkier texture, use a ricer, which is a tool that presses cooked potatoes through small holes. Avoid using a blender or food processor because it can make potatoes gluey.
6. Stir in the dairy
Pour in about three-quarters of the warm milk and butter mixture. Stir gently, then add more as needed until the potatoes are creamy. The exact amount can vary depending on the potatoes.
7. Add the cheddar and sour cream
Fold in the shredded cheddar and sour cream while the potatoes are still hot. Stir just until the cheese melts and the mixture looks creamy. Overmixing can make mashed potatoes dense.
8. Season and serve
Stir in the salt, pepper, and chives, if using. Taste and add a little more salt if needed. Serve warm, with extra chives or a small pat of butter on top if you like.
03From our kitchen
Cook's tips
- Make-ahead: Prepare the mashed potatoes up to 2 days ahead. Cool, cover, and refrigerate. Reheat gently with a splash of milk to loosen the texture.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm on the stovetop over low heat, stirring often, or microwave in short bursts. Add milk 1 tablespoon at a time if the potatoes seem stiff.
- Cheese swap: Sharp cheddar gives the most flavor, but mild cheddar, white cheddar, Monterey Jack, or Gruyère also work. Avoid pre-shredded cheese if you want the smoothest melt, as it often contains anti-caking starches.
- Potato swap: Yukon Gold potatoes make a creamy mash. Russet potatoes make a lighter, fluffier mash. You can also use a mix of both.
- For extra smooth potatoes: Use a potato ricer before adding the milk, butter, cheese, and sour cream. Mashers leave a more rustic texture, which many people like.
Cook's note
For the creamiest texture, add the cheddar while the potatoes are hot but after the milk and butter have been mixed in. This helps the cheese melt evenly without clumping.
04Frequently asked
Questions & answers
Can I make cheddar mashed potatoes ahead of time?
Yes. Make them up to 2 days ahead, cool them, and refrigerate in a covered container. Reheat over low heat with a splash of milk, stirring gently until creamy and hot.
Why are my mashed potatoes gluey?
Gluey mashed potatoes usually come from overmixing or using a blender or food processor. Use a hand masher or ricer, and stir only until the ingredients come together.
Can I use pre-shredded cheddar cheese?
You can, but freshly shredded cheddar melts more smoothly. Pre-shredded cheese often has starch added to keep it from clumping in the bag, and that can make the mash slightly grainy.
Do I have to peel the potatoes?
No. Yukon Gold skins are thin and tender. Leave them on for a rustic mash, or peel them for a smoother, more classic texture.
Can I freeze cheddar mashed potatoes?
Yes, though the texture may be a little less fluffy after thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat with extra milk or butter.
05Per serving
Nutrition facts
Nutrition Facts
8 servings
Amount per serving
% Daily Value*
- Total Fat17 g
- 22%
- Saturated Fat10 g
- 50%
- Cholesterol48 mg
- 16%
- Sodium458 mg
- 20%
- Total Carbohydrate33 g
- 12%
- Dietary Fiber4 g
- 14%
- Total Sugars4 g
- Protein10 g
- 20%
- Vitamin D0.5 mcg
- 3%
- Calcium223 mg
- 17%
- Iron1.5 mg
- 8%
- Potassium804 mg
- 17%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Side DishesQuick Refrigerator Pickled Carrots
These crisp pickled carrots are bright, tangy, and easy to make with a simple vinegar brine. Keep a jar in the fridge for sandwiches, snack plates, grain bowls, and tacos.
Side DishesClassic Brown Gravy
This smooth brown gravy starts with a simple butter-and-flour roux, then turns savory with stock and a splash of Worcestershire sauce. It is the kind of reliable sauce you can spoon over mashed potatoes, roast turkey, se
Side DishesQuick Pickled Onions
These bright, tangy pickled onions take minutes to make and add crunch to tacos, sandwiches, salads, bowls, and eggs. Keep a jar in the fridge for a simple flavor boost all week.
Side DishesBrown Butter Carrots
Tender roasted carrots get tossed with nutty brown butter, a little honey, lemon, and herbs. It is a simple side dish that feels special without needing many ingredients.