| | |

White Cheddar Mashed Potatoes

White Cheddar Mashed Potatoes

I was serving a sole dish for dinner and wanted some mashed potatoes to serve with it. I decided to add garlic to the potatoes while they boiled so it softened enough to melt into the potatoes when I mashed them yet still gave them flavor. I mashed the potatoes with some extra sharp white cheddar to give them a tangy flavor and added sour cream to make them nice and creamy. They paired beautifully with the sole and sautéed asparagus. We all enjoyed these potatoes – even my daughter who doesn’t care too much for cheese. Yay!

White Cheddar Mashed Potatoes

How to Make White Cheddar Mashed Potatoes

Peel and cut the potatoes into like-sized pieces. Place the diced potatoes and cloves of garlic along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain the potatoes.

Heat the milk and butter together in the microwave for 30 seconds.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk mixture along with the sour cream, cheddar cheese, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately.  Enjoy.

White Cheddar Mashed Potatoes

 

White Cheddar Mashed Potatoes

White Cheddar Mashed Potatoes

Cook Time: 20 minutes
Servings: 6

Ingredients

  • 5 Yukon gold potatoes peeled and cut into like-sized chunks
  • 3 cloves of garlic
  • 1-2 tbsp butter
  • ¼ cup of milk
  • ½ cup extra sharp white cheddar grated
  • 1 tbsp sour cream
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Peel and cut the potatoes into like-sized pieces. Place the diced potatoes and cloves of garlic along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain the potatoes.
  • Heat the milk and butter together in the microwave for 30 seconds.
  • Place the drained potatoes back into the pot you cooked them in. Add the warm milk mixture along with the sour cream, cheddar cheese, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




15 Comments

  1. I love mashed potatoes. Truly. Sometimes I fix a batch and then have them with my dinner for two or three days. The first day is always just the potato and some salad.
    The Idaho potato people should grab me for a testimonial. Ha!

  2. Oh gosh Pam, you really have stirred my heart. Mashed potatoes are my very best favorite! I haven’t been adding garlic to them anymore because garlic doesn’t agree with Marion. However, white cheddar, oh my, bestill my heart. I may just be dreaming about these tonight, seriously:) Sole doesn’t sound bad either, lol…

    Thanks so much for sharing, Pam…

  3. I love mashed potatoes (well…potatoes in any form if I’m being completely honest!), and I love the addition of the garlic, sour cream and cheddar in your recipe!

  4. My favorite part of these potatoes would be the cheese! I don’t love potatoes as you do, but I do adore cheese. I know, your daughter and I can share: I’ll eat all the cheese, and she can have all the potatoes. They do look very pretty, Pam.

  5. Ironically, if you were serving sole for dinner, these white cheddar mashed potatoes would be MY SOLE dinner since I don’t do fish 🙂 And I would be absolutely happy about that because this sounds creamilicious!