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Donna R. Luis

Sharp Cheddar Mashed Potatoes

Creamy, cheesy mashed potatoes are enriched with butter, sour cream, half and half, sharp cheddar, and fresh chives. The result is a rich, comforting side dish with a smooth, flavorful texture and plenty of savory cheddar flavor. Serve immediately for the best texture.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large Yukon potatoes peeled if desired, cut into 1-inch pieces
  • 1 teaspoon salt for the cooking water
  • 6 tablespoons salted butter softened
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese
  • 1 cup half and half plus more for a thinner consistency
  • 4 tablespoons chopped chives
  • Salt to taste

Equipment

  • Large pot
  • Potato masher
  • Colander
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Wooden spoon or sturdy spatula

Method
 

  1. Prepare the Potatoes: Cut the Yukon potatoes into 1-inch pieces, leaving the peels on or peeling them according to preference, then place them in a large pot.
  2. Add Salted Water: Cover the potatoes completely with cold water and add 1 teaspoon of salt.
  3. Boil Until Tender: Bring the pot to a boil, then cook the potatoes for 20 minutes, or until they are tender.
  4. Drain the Potatoes: Drain the cooked potatoes thoroughly, then return them to the same pot while they are still warm.
  5. Mash with Butter: Add the softened salted butter and mash the potatoes with a potato masher until they reach your desired consistency.
  6. Add the Creamy Ingredients: Stir in the sour cream, half and half, and sharp cheddar cheese until the ingredients are evenly distributed.
  7. Melt the Cheddar: Continue stirring until the cheddar has melted completely and is incorporated throughout the potatoes.
  8. Finish with Chives: Fold in the chopped chives, then taste and season with additional salt as needed.
  9. Serve Immediately: Transfer the finished mashed potatoes to a serving dish and serve immediately.

Notes

  • Yukon potatoes can be left unpeeled for a more rustic mashed potato texture, or peeled for a smoother finish.
  • Cut the potatoes into evenly sized 1-inch pieces so they cook at a similar rate.
  • Start the potatoes in cold water before bringing them to a boil, as directed in the original method.
  • The half and half can be increased if you prefer a thinner, creamier consistency.
  • Season with additional salt only after the cheddar, butter, sour cream, and chives have been incorporated.