Cheddar and Sour Cream Mashed Potatoes

Name: Cheddar and Sour Cream Mashed Potatoes
Prep time: 25 min
Total time: 1 h 10 min
Yield: 8 - 10 serving(s)
Ingredients: 5 lb. russet potatoes; 2 tsp. kosher salt, plus more to taste; 1 1/2 c. sour cream; 6 tbsp. salted butter, cut into pieces; 1/2 c. whole milk, plus more if needed; 8 oz. sharp white cheddar cheese, grated (about 2 cups); 8 oz. gouda cheese, grated (about 2 cups); 2 tbsp. fresh chives

More cheese, please!

By Kate Trombly OBrien; Recipe by Ree DrummondPublished: Dec 21, 2021

4 Ratings

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the pioneer woman's cheesy mashed potatoes recipe

Ralph Smith

Yields:

8 - 10 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 10 mins

Mashed potatoes are an essential side dish, and it turns out they're even better when you load them up with lots of gooey cheese. This version combines rich gouda cheese with sharp, earthy cheddar cheese, sour cream and butter to create the ultimate creamy and cheesy mashed potato recipe.

What type of cheese is best to use in mashed potatoes?
We love an easy melting cheese like cheddar, gouda, Monterey Jack, or fontina. Grated Parmesan is also a great choice because it adds a salty, nutty flavor to the mashed potatoes.

How do you reheat cheesy mashed potatoes?
The best way to reheat cheesy mashed potatoes is to warm them in sauce pot or Dutch oven on the stove over low heat until they start to come together again and the cheeses start to get creamy. Add a little milk or cream to thin them out if necessary (plus, it will keep them from getting dry and crumbly).

How long will cheesy mashed potatoes last in the fridge?
Store any leftover cheesy mashed potatoes in an airtight container in the refrigerator and eat within 3 days.

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Ingredients

5 lb.
russet potatoes
2 tsp.
kosher salt, plus more to taste
1 1/2 cups
sour cream
6 Tbsp.
salted butter, cut into pieces
1/2 cup
whole milk, plus more if needed
8 oz.
sharp white cheddar cheese, grated (about 2 cups)
8 oz.
gouda cheese, grated (about 2 cups)
2 Tbsp.
fresh chives

Directions

1. Step 1Peel the potatoes and rinse them under cold water. Cut into quarters, put in a large pot and cover with water. Add the salt, bring to a boil and cook until fork-tender, 20 to 25 minutes.
2. Step 2Drain the potatoes and return to the pot. Stir to evaporate any excess water, then mash the potatoes until no large chunks remain. Add the sour cream, butter and milk and mash until smooth. Add half of each cheese and mash until melted and incorporated. Add the remaining cheese and mash until melted. Thin with milk, if needed, and add salt to taste. Top with the chives.

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