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Mashed Potatoes with Cheddar

Total Time

Prep: 15 min. Cook: 30 min.


8 servings

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
Mashed Potatoes with Cheddar Recipe photo by Taste of Home


  • 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.

Nutrition Facts

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

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  • cynandtom
    Jun 6, 2019

    These potatoes are AMAZING!!! I definitely plan on making them time and time again. That is high praise since I consider myself a Tater Connoisseur, having tried countless recipes and also having a number of my own published. With that being said, a tater recipe has to be pretty special to become a ‘keeper’, due to the number I already have in my arsenal. Trust me you are going to want to try these potatoes. They are also Freezer Friendly, I plan on doubling recipe next time.

  • Psalm127-3
    Feb 7, 2018

    I will make this for next big family dinner OR may do it before&freeze leftovers < after we've tasted it ourselves.I know the latter idea may not work out as mealiness may develop.

  • mother of 3
    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.

  • Angel182009
    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 :)

  • toolbarsco
    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.

  • momoflandl
    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!