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White Cheddar Mashed Potatoes

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

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 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.

White Cheddar Mashed Potatoes

 

White Cheddar Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Sides
Cuisine: American
Servings: 6
Author: Pam - For the Love of Cooking

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.
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16 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!