Cheddar Mashed Potatoes Recipe

Peel and cut

Peel the russet potatoes and cut them into uniform 1 to 1½-inch chunks so they cook evenly.

Rinse

Rinse the potato chunks under cold water to remove excess surface starch.

Cook

Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon of the salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on chunk size.

Drain and steam-dry

Drain the potatoes in a colander and return them to the hot pot off the heat. Allow them to steam-dry for 1–2 minutes to remove excess moisture.

Warm dairy

While the potatoes cook, warm the milk, butter, and cream cheese in a small saucepan over low heat until the butter and cream cheese are melted and the mixture is steaming but not boiling (about 3–4 minutes). Warming prevents cooling the potatoes and helps achieve a smooth texture.

Mash potatoes

Using a potato masher or ricer, mash the hot potatoes until mostly smooth with a few small lumps for body. If you prefer a very silky texture, use a ricer or food mill.

Combine dairy and potatoes

Gradually pour the warm milk-and-butter mixture into the mashed potatoes, stirring gently with a wooden spoon or spatula until incorporated. Add the remaining 1 teaspoon salt, garlic powder, and black pepper; taste and adjust seasoning as needed.

Add cheddar

Fold in the grated sharp cheddar while the mash is still hot so it melts smoothly. Reserve a small handful (about 2 tablespoons) if you want to sprinkle on top.

Transfer the mashed potatoes to a serving bowl. Sprinkle the chopped chives over the top and finish with the reserved cheddar or a light dusting of paprika if desired. Keep warm until serving. If holding for a short time, cover and place over a very low heat or in a 200°F (95°C) oven for up to 20–30 minutes, stirring occasionally to maintain creamy texture.