How to make Mashed Potatoes with Cheddar Cheese - Easy Cooking!

Ingredients

• 3 pieces Russet Potatoes (medium‑large, about 1.5 lb each; peeled and diced into 1‑inch cubes)
• 4 tablespoons Unsalted Butter (cut into cubes; warm before adding)
• 0.5 cup Heavy Whipping Cream (warm to about room temperature)
• 1 cup Sharp Cheddar Cheese (shredded; add after mixing butter and cream)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground if possible)

Instructions

1. Dice Potatoes

   Peel the russet potatoes and cut them into uniform 1‑inch cubes so they cook evenly.

   Time: PT5M

2. Cold‑Water Soak

   Place the diced potatoes in a bowl of cold water and let sit for a minute to remove excess starch.

   Time: PT2M

3. Boil Potatoes

   Drain the potatoes, transfer them to a large pot, cover with fresh cold water, add a pinch of salt, and bring to a boil over high heat.

   Time: PT5M

4. Simmer

   Once boiling, reduce heat to a gentle simmer and cook for 20 minutes, or until the potatoes are fork‑tender.

   Time: PT20M

5. Drain

   Drain the potatoes in a colander and return them to the empty pot or a large mixing bowl.

   Time: PT2M

6. Warm Butter and Cream

   While the potatoes are still hot, add the cubed butter and warm heavy whipping cream to the bowl. The heat from the potatoes will melt the butter and gently warm the cream.

   Time: PT2M

7. Mash

   Using the pastry cutter (or masher), begin to mash the potatoes, butter, and cream together. Add the shredded cheddar gradually, allowing it to melt into the mixture.

   Time: PT5M

8. Season

   Stir in salt and freshly ground black pepper to taste. Adjust seasoning if needed.

   Time: PT1M

9. Serve

   Transfer the cheesy mashed potatoes to a serving bowl, garnish with a little extra shredded cheddar if desired, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g