Seriously Amazing Cheddar Mashed Potatoes
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These are some seriously AMAZING cheddar mashed potatoes! Loaded with garlic, sour cream, and chopped chives. The perfect side to make for Thanksgiving or any night of the week!
Call me the loaded mashed potato queen, wouldja? 🤷🏻♀️🤷🏻♀️
Cheddar mashed potatoes.
I imagine heaven to have mountains made out of this stuff. Sprinkled with fresh chives on top. Soft and fluffy potatoes blended together with sharp cheddar, mashed garlic cloves, sour cream, and chives. As a complete foodie, this is the kind of stuff I dream about. For me to have a magic carpet ride through the sky. Just grabbing a handful of these cloud-like potatoes whenever I want. My mouth is salivating at the thought. We are definitely polishing off the leftovers at dinner tonight.
I promise you, these aren’t just the easiest mashed potatoes to make, they’re also the most delicious. And we all know that Thanksgiving is more about the SIDES than the actual turkey. Those are what we all really look forward to, right? Make ’em count.
I first tested a batch of these cheddar mashed potatoes last year around this time. Within seconds of the first bite, I was ready to put the recipe on the blog. Ultimately, I decided to hold off as it would’ve been the second mashed potato recipe shared in a months time. And i’m pretty sure you guys would’ve been convinced that I was onto another food obsession. Remember the garlic mashed potatoes? THOSE.
But don’t you dare think for a second that this recipe isn’t just as good as the garlic mashed potatoes. In fact, if you aren’t completely obsessed with garlic the way Anees is, you may even think it’s better. I know I did. Come on! There’s still that hint of garlic, don’t worry! Then there’s also sour cream, and chives, and did I mention, shredded CHEDDAR. I’ll take my cheese with a side of potatoes, please! ??
My cheddar mashed potato recipe is stupid easy. First, let’s talk about the potatoes. Use whatever kind of potatoes you like, red potatoes, baby yukons, even a couple of big old russets will do. You want to just cut them down into 2-inch pieces. Next, you’re also going to add in whole, peeled garlic cloves to the water. This will help make the garlic cloves nice and tender so they’ll get mashed right along with the potatoes in the next step. Then, make sure to salt the water generously because bland potatoes are not on the Thanksgiving menu – no ma’am. Finally, let them boil until they are fork tender.
Once you cook the potatoes through, drain and add them back to the pot. Now, I could tell you that you can use hand beaters to blend the potatoes, because the truth is you can. But I’m starting to become a litttttttle bitttt particular about my mashed potatoes (I know right, just add it to the list). I like to use a potato masher and *just* mash until they’re broken down. Actually, mash them however you like, don’t even listen to my nonsense.
Once the potatoes are mashed, all that’s left to do is add the butter, sour cream, half and half, cheddar cheese, and chopped chives. The heat from the potatoes will melt the cheddar and butter right in. If you like your mashed potatoes on the thicker side, you can use ½ the half and half first and adjust to your preference.
One of the things I love about this cheddar mashed potatoes recipe is that you can make it ahead of time. Potatoes are super forgiving! So if they start to tighten up on you in the refrigerator, just add a little milk or cream to thin them out to your preference.
Seriously, someone hand me a spoon! I may just eat this whole batch all by myself. Wanna join me? Make a batch!
Love ya, but I’m not sharing .?
- 2 lbs. red, yukon, or russet potatoes, peeled, cubed into 2 inch pieces
- 1-4 whole cloves of garlic, peeled
- salt and pepper, to taste
- 4 tablespoons butter, cubed
- ½ cup sour cream
- 1- 1 ½ cups cheddar cheese
- ⅔ - 1cup half and half or milk (room temp)
- 3 tablespoons chopped chives
- Place the peeled potatoes in a large pot or dutch oven. Add cold water to the pot so that the potatoes are completely submerged and the water is about 2 inches over the potatoes. Add ¾ teaspoon of salt and the peeled garlic cloves to the water. Turn the heat on high and bring the potatoes to a boil. Cook the potatoes for 15-20 minutes or until they are fork tender.
- Drain the potatoes, but do not rinse. Add the potatoes back into the pot and add the cubed butter in. Using a potato masher or a hand beater, mash/beat the potatoes to desired consistency. Switch to a rubber spatula and fold in the sour cream, and cheddar cheese. Add ⅓ cup of half and half and stir to combine. Continue adding half and half until the potatoes reach your desired consistency. Sprinkle with the chives. Season with salt and pepper to taste.
- I used a total of three cloves of garlic and it was perfect for our taste buds. For less garlicky flavor, I suggest 1-2 cloves. For LOTS go with 4-5!
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