These creamy cheddar mashed potatoes are a delicious way to upgrade your menu. Sharp cheddar cheese and sour cream add amazing flavor and delicious texture to classic mashed potatoes.
Cheesy mashed potatoes go great with beef, chicken, pork or seafood any time of year. But they’re also perfect for a holiday dinner when served with turkey in dry brine, maple-glazed spiral ham, or roast pork tenderloin with gravy. Versatile and so good!
Mashed potatoes have been a staple on my menu since the beginning. We love them ALL! Sour Cream Mashed Potatoes, Buttermilk Mashed Potatoes, and Cheesy Make-Ahead Mashed Potatoes all hold a special place in my recipe collection and heart.
But, friends, these Spicy Cheddar Mashed Potatoes might be my favorite. The creaminess and flavor of sour cream and the incredible flavor of sharp cheddar make them undeniably delicious.
I love stacking slow cooker green chile beef over a pile of these delicious potatoes for a super comforting meal.
There are a few key steps to making perfect cheddar mashed potatoes. Be sure to read all of my tips at the end of this post.
Notes on ingredients
- potatoes – Yukon golden potatoespeeled and diced.
- broth – Cooking the potatoes in a combination of low-sodium chicken or vegetable broth and water gives them flavor from the start.
- sour cream – I always use light sour cream But Full fat sour cream will make her a little richer.
- butter – Softens at room temperature.
- milk – Either Whole milk or 2% milk.
- Cheese – Freshly shredded sharp cheddar cheese.
- Spice – These potatoes are simply seasoned Salt to let the flavor of the sharp cheddar cheese shine through.
- Optional set – Hacked fresh chives and a bit freshly ground black pepper. Both optional, but a nice way to add even more flavor and contrast.
How to make cheddar mashed potatoes
This is a quick overview of how to prepare this recipe. You can find detailed instructions in the recipe card at the end of this post.
- Cook – Put the potatoes in a large saucepan or Dutch oven. Add the broth and enough cold water to cover the potatoes about 1 inch. Bring to a boil, then reduce heat, cover and simmer until tender when pierced with a fork or the tip of a sharp knife.
- mash – Drain the potatoes well and put them back in the warm, empty pot. Add the butter and use a potato masher to break up the potatoes a little.
- Dairy products and spices – Add the sour cream and salt and puree again. Add about half the milk and continue to blend to desired consistency, adding as much of the remaining milk as desired. Blend them until they’re super creamy, or leave them with some texture – it’s up to you!
- add cheese – Stir in the cheese with a spoon until melted and well blended.
If you wish, you can mash the potatoes with an electric mixer. See the recipe card below for the alternative directions and check out my Sour Cream Mashed Potatoes recipe for the photo tutorial.
Tips for the best cheesy mashed potatoes
- To Avoid thin, runny mashed potatoes Put the drained potatoes back into the saucepan and heat over low heat. Turn the potatoes for a minute or two to evaporate any remaining moisture and allow the potatoes to dry slightly. Remove from the heat before mashing.
- For smooth mashed potatoes, it is important to cook the diced potatoes until they are very soft. If you reduce the cooking time, you risk ending up with lumpy mashed potatoes.
- Gummy mashed potatoes are often the result of adding cold milk to hot potatoes. Be sure to use Heat the milk and let the sour cream simmer for the best result.
- Freshly grated sharp cheddar cheese is the star of this recipe. Don’t be tempted to use store-bought, pre-shredded cheese. It is packed with an agent that prevents it from clumping together and, like freshly grated cheese, does not melt.
- Yukon golden potatoes have a naturally buttery, creamy flavor that works so well for cheddar mashed potatoes. I prefer them to dry red potatoes.
- Crack a little freshly ground black pepper about the potatoes. Fresh Chives add a pop of color and a mild onion flavor and a little grated cheddar cheese lets everyone know what’s inside.
Storage and reheating tips
- Save on computer – Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- warm up – Mashed potatoes with cheese tend to reheat slightly better than classic mashed potatoes. Simply reheat leftovers in the microwave or in a saucepan on the stove. If necessary, stir in a little more milk and stir until creamy.
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Cheddar Mashed Potatoes
These creamy cheddar mashed potatoes are a delicious way to upgrade your menu. Sharp cheddar cheese and sour cream add amazing flavor and delicious texture to classic mashed potatoes.
Ingredients
- 3 Pound Yukon golden potatoes, peeled and diced (1-½ inch pieces)
- 2 cups low-sodium chicken or vegetable broth
- Water, as needed
- â…“ Cup sour cream, light or full fat
- 4 tablespoon butter, room temperature
- ¾ teaspoon Salt, or to taste
- ½ Cup milk, whole or 2%
- 1½ to 2 cups shredded sharp cheddar cheese
- Freshly ground black pepper, optional for garnish
- Chopped fresh chives, optional for garnish
instructions
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Place the potatoes in a large saucepan or Dutch oven. Add the broth and enough water to cover the potatoes about 1 inch. Place on HIGH heat and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, or until tender when pierced with a fork or the tip of a sharp knife. It is important that they are tender enough, otherwise they will not become smooth.
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Meanwhile, let the sour cream sit at room temperature while the potatoes simmer.
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Warm the milk in a saucepan over LOW heat or in the microwave until warm. put it aside
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Drain potatoes well, return to warm, empty saucepan and set over LOW heat. Heat the potatoes for a minute or two to evaporate any remaining moisture and allow the potatoes to dry slightly. Take the pot off the stove.
Hand mashing instructions
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Add the butter and mash the potatoes with a potato masher. Add sour cream and salt and blend again. Add about half the milk and continue to blend to desired consistency, adding as much of the remaining milk as desired. You can puree them until they’re super creamy or leave them with some texture. Using a spoon, stir in the cheese until melted and well blended.
Electric Blender Instructions
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Use an electric mixer on LOW speed to shred the potatoes a little, then add the butter, sour cream, and salt. Beat again on MEDIUM speed and add the heated milk while mixing. Add just enough milk to achieve desired consistency, whisking just until creamy and smooth. Avoid over-working the potatoes as this can result in a rubbery, sticky texture. Stir in the cheese with a spoon. Taste and add additional salt if needed.
Nourishment
Calories: 397 kcal · Carbohydrates: 43 G · Protein: 14 G · Fat: 20 G · Saturated Fatty Acids: 12 G · Polyunsaturated fat: 1 G · Monounsaturated fatty acids: 5 G · Trans fats: 0.3 G · Cholesterol: 54 mg · Sodium: 593 mg · Potassium: 1101 mg · Fiber: 5 G · Sugar: 3 G · Vitamin A: 583 ie · Vitamin C: 45 mg · Calcium: 274 mg · Iron: 2 mg
Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.