Mashed Potatoes with Cheddar Recipe

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Mashed Potatoes with Cheddar  Recipe
Mashed Potatoes with Cheddar Recipe photo by Taste of Home
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Mashed Potatoes with Cheddar Recipe

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Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 3 pounds potatoes, peeled and cubed (about 6 cups)
  • 1 to 1-1/4 cups half-and-half cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 3 cups shredded extra-sharp cheddar cheese

Directions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally.
Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese. Yield: 8 servings.
Originally published as Mashed Potatoes with Cheddar in Taste of Home November 2014, p45

Nutritional Facts

3/4 cup: 348 calories, 21g fat (14g saturated fat), 71mg cholesterol, 614mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 14g protein.

  • 3 pounds potatoes, peeled and cubed (about 6 cups)
  • 1 to 1-1/4 cups half-and-half cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 3 cups shredded extra-sharp cheddar cheese
  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally.
  2. Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese. Yield: 8 servings.
Originally published as Mashed Potatoes with Cheddar in Taste of Home November 2014, p45

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Reviews forMashed Potatoes with Cheddar

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MY REVIEW
mother of 3 User ID: 1726536 226743
Reviewed May. 22, 2015

"Yum for the way I changed it. Sorry, Darlene. I used 1 cup raw milk, 1 stick butter, 1 Tablespoon seasoned salt, a scant teaspoon granulated garlic, with Havarti and white cheddar party slices and 1 cup shredded sharp cheddar."

MY REVIEW
Angel182009 User ID: 6228642 197958
Reviewed Nov. 26, 2014

"I definitely thought this was a great recipe. I did switch things up a little. I left on the skins of the potatoes and I transferred the whole thing to a 3 qt. slow cooker so I could keep it warm for Thanksgiving and it would be easy to travel with. I always make a slow cooker side dish to bring to my moms and I decided to make this and just make it a slow cooker recipe. I do think next time I will try with with milk and butter instead of half and half cream. I usually use just milk and butter and I didn't taste much difference using the half and half cream, especially with all the cheese you add in :)"

MY REVIEW
toolbarsco User ID: 6725667 122640
Reviewed Nov. 16, 2014

"We rarely eat mashed potatoes but I decided to give this recipe a try. It was quite delicious and everyone loved it. I agree that it is a nice change from plain mashed potatoes. Will make again."

MY REVIEW
momoflandl User ID: 5566695 188982
Reviewed Oct. 28, 2014

"These mashed potatoes are fantastic! I followed the recipe exactly and they were awesome. My seven year old daughter ate them for dinner four nights in a row and then said "Mommy when I'm a grown-up will you give me this recipe?" How do you beat that, I wrote it down for her and put it in a safe place. I am not very good at making gravy and this is five times better anyway, definitely a keeper recipe!"

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