Creamy, classic mashed potatoes are elevated with the sharp and tangy flavor of white cheddar cheese in these White Cheddar Mashed Potatoes.
White Cheddar Mashed Potatoes
Is there anything the humble potato can’t do? Fry it with air or oil, and you end up with incredible french fries, potato wedges, or tater tots. Break out the skillet and you’ll have mouthwatering breakfast potatoes in no time.
I like them smashed, mashed, roasted, baked, and tucked into a creamy gratin. But, there’s something special about taking an unassuming spud, boiling it, mashing it, and whipping it into the glory of garlic cheddar mashed potatoes.
Garlic Cheddar Mashed Potatoes
The most obvious difference between white cheddar and yellow cheddar is in the name. They are different colors. Both types of cheese can range from mild to extra sharp. That said, I associate white cheddar with a more tangy flavor.
In this recipe, white cheddar becomes a ninja ingredient. It’s not immediately apparent that these are cheesy potatoes. Only after serving and tasting them, will the hungry mouths at your table realize the tasty treat you’ve prepared.
Cheddar Mashed Potatoes
You’ll need the following ingredients for this recipe:
- yellow, gold, or Yukon potatoes
- kosher salt
- garlic powder
- salt and pepper
- heavy cream
- shredded white cheddar
- fresh Italian parsley
Place the potatoes in a large pot and cover with water. Bring to a boil. Add 1 tablespoon of salt and stir to dissolve. Boil for 10-15 minutes, until you are able to easily pierce with a fork. Take care not to overcook.
Drain the potatoes and return them to the pot. Then, add the butter along with the garlic, salt, and pepper. Use a potato masher or hand mixer to mash the potatoes and incorporate the butter into the potatoes.
Add the heavy cream and 1¼ cups of cheddar cheese to the potatoes and mix until incorporated. Then, taste and adjust salt and pepper, as desired.
Scoop the mashed potatoes into a large serving dish, or individual serving dishes. Then, top with the remaining cheese and sprinkle with fresh parsley prior to serving.
Easy Potato Recipes
Looking for more easy potato recipes to try next?
Roasted Baby Potatoes are fluffy on the inside with a deliciously crisp exterior making for an easy dinner dish. Seasoned simply or tossed with every herb in the kitchen, roasted potatoes work perfectly with any meal or add cheese and bacon!
If you want to add a protein option, Roasted Potatoes and Kielbasa make for an amazing one-pan meal with just a few seasonings.
Hearty and heavenly, this cheesy Ham Potato Broccoli Casserole will have everyone clamoring for a bite when you pull it hot and steaming from the oven.
Smashed Potatoes smothered in cheese and topped with bacon were born out of my love for twice-baked potatoes, but lucky for us all they are easier to make.
White Cheddar Mashed Potatoes
- 2½ lbs. yellow, gold, or Yukon potatoes cut into 1-inch pieces
- 1 tablespoon kosher salt for boiling
- ½ cup butter softened
- 1½ teaspoons garlic powder
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground pepper adjust to taste
- ½ cup heavy cream
- 1½ cups freshly shredded white cheddar cheese reserve ¼ cup, about 6 ounces
- 1 tablespoon fresh Italian parsley finely chopped
- Place the potatoes in a large pot and cover with water. Bring to a boil. Add 1 tablespoon of salt and stir to dissolve. Boil for 10-15 minutes, until you are able to easily pierce with a fork. Take care not to overcook.
- Drain potatoes and return them to the pot. Add the butter to the potatoes along with the garlic, salt, and pepper. Use a potato masher or hand mixer to mash the potatoes and incorporate the butter into the potatoes.
- Add the heavy cream and 1¼ cups of cheddar cheese to the potatoes and mix until incorporated. Taste and adjust salt and pepper, as desired.
- Scoop into a serving dish, if desired. Top with the remaining cheese and parsley before serving.