White Cheddar Mashed Potatoes
I served sole piccata for dinner, and made this white cheddar mashed potatoes recipe to serve with it. These cheesy mashed potatoes paired nicely with the sole and some sautéed asparagus. We all enjoyed these potatoes–even my daughter, who doesn’t care for cheese. Yay!
White Cheddar Mashed Potatoes
Ingredients:
- 5 Yukon gold potatoes, peeled and cut into like-sized chunks
- 3 cloves of garlic
- 3 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
How to Make White Cheddar Mashed Potatoes
Peel and cut the potatoes into like-sized pieces.
Place the diced potatoes and garlic into a large pot of well-salted water.
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 in a strainer.
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, sour cream, cheddar cheese, sea salt, and freshly cracked pepper to taste.
Mash the potatoes using a hand masher or beat with a hand mixer until creamy and smooth.
Place into a serving bowl and serve immediately. Enjoy.
Equipment
Ingredients
- 5 Yukon gold potatoes peeled and cut into like-sized chunks
- 3 cloves of garlic
- 3 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 garlic into a large pot of well-salted water.
- 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 in a strainer.
- 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, sour cream, cheddar cheese, sea salt, and freshly cracked pepper to taste.
- Mash the potatoes using a hand masher or beat with a hand mixer until creamy and smooth.
- Place into a serving bowl and serve immediately. Enjoy.
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!
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…
I too love mashed potatoes, esp. when cooked with cheese!
Whoa….now I want mashed potatoes!!!!
xo Kris
What a mouthwatering side dish!
Cheesey mashed potatoes have got to be good.
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!
Sounds great!
Mmmm white cheddar in mashed potatoes is pretty much heaven. I’m not even big on potatoes, but I could eat a very large bowl of these!
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.
I like the idea of boiling the garlic with the potatoes!
Yum! They look so soft, creamy and fluffy! I could probably eat my weight in mashed potatoes!
What a great way to perk up mashed potatoes. I never thought to add cheddar but I bet it is delicious.
Garlic and cheese sound like awesome mashed potato mixins!
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!
Looks yummy! I’ll try it tomorrow. Thanks for sharing.