Description
This recipe for Cheesy Mashed Potatoes offers a creamy, rich twist on the classic side dish, featuring a blend of sharp Cheddar and Parmesan cheeses mixed into buttery, smooth mashed gold potatoes. Enhanced with sour cream, heavy cream, and garlic powder, these mashed potatoes provide a comforting, flavorful accompaniment suitable for holiday dinners or everyday meals. Optional green onions add a fresh, mild bite as a final garnish.
Ingredients
Scale
Potatoes
- 3 pounds gold potatoes (about 8 packed cups), peeled and cut into 1-inch cubes
- 1 tablespoon salt (for boiling water)
- Salt and pepper, to taste
Dairy & Flavorings
- 8 tablespoons unsalted butter
- 1 cup heavy cream
- 3/4 cup sour cream
- 1/2 teaspoon garlic powder
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
Garnish (optional)
- Handful of green onions, thinly sliced
Instructions
- Prepare and cook potatoes: Peel the gold potatoes and cut them into 1-inch cubes. Place the potatoes in a large pot and cover with cold water so that the water level is about 1 inch above the potatoes. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a rapid simmer. Cook the potatoes until they are easily pierced with a fork, about 15 to 20 minutes. Drain the potatoes in a strainer and let them sit for 5 minutes to allow excess moisture to evaporate.
- Make the cream mixture: Return the empty, dry pot to the stove and set it on low heat. Add the unsalted butter, sour cream, heavy cream, garlic powder, 1 teaspoon salt, and black pepper to taste (approximately 1/2 teaspoon). Stir gently until the mixture is smooth and the butter is melted. Remove the pot from heat.
- Combine potatoes and cream mixture: While the potatoes are still hot, pass them through a potato ricer directly into the cream mixture in the pot. If you don’t have a ricer, mash the potatoes gently with a potato masher, avoiding over-mashing or beating to prevent a gluey texture. Use a wooden spoon to stir the mixture gently until smooth and fully combined.
- Add cheeses: Gradually add the shredded sharp Cheddar cheese a handful at a time, stirring gently after each addition until the cheese melts evenly into the mashed potatoes. Then fold in the freshly grated Parmesan cheese. Be careful not to overmix to maintain a creamy texture.
- Garnish and serve: Optionally sprinkle thinly sliced green onions on top for a fresh, flavorful garnish. Serve the cheesy mashed potatoes immediately while warm as a delicious side dish.
Notes
- Using gold potatoes provides a creamy texture and buttery flavor ideal for mashed potatoes.
- Passing potatoes through a ricer yields a smoother texture than mashing with a traditional masher.
- Avoid blending or over-beating the potatoes to prevent a gluey consistency.
- The combination of sharp Cheddar and Parmesan cheeses adds depth of flavor and richness.
- Green onions are optional but add a bright, fresh finish.
