Cheesy Mashed Potatoes
A deliciously prepared plate of hot cheesy mashed potatoes is one of the most comforting things you can eat. The combination of cheddar, gruyere, and parmesan cheese makes these spuds extra tasty. These mashed potatoes are buttery, creamy, fluffy, and oh so good.
A comforting bowl of cheesy mashed potatoes.
Lets Talk Potatoes
What kind of potatoes do I use? I like to use a majority of Yukon Gold Potatoes and with a few Russet potatoes thrown into the mix.
Lets start with the Yukon Gold. This is probably (and by probably, I mean definitely) my favorite potato. The Yukon Gold Potatoes have a beautiful, buttery, creamy texture. Adding butter and cream to this potato just enhances its buttery texture. The Yukon Gold potato goes with almost any recipe requiring potatoes. I love this potato.
The Russet has a drier but fluffier texture. Because of their texture, they are most often used as baked potatoes, mashed potatoes, and french fries. Here is a bit of trivia for you: Idaho Potatoes are a type of Russet Potato but are grown is Idaho (hence the name). Live and learn.
So, together these two potatoes combine into the most delicious buttery, creamy, and fluffy mashed potatoes you have had.
Tips for Perfect Cheesy Mashed Potatoes
Tossing your peeled raw potatoes in cool water will temporarily keep them from darkening.
Do not over mix. Because of the starches in the potatoes, over mixing will result in potatoes that are gluey.
Thanksgiving Tip
If making a number of dishes the same day (which I do), and you are trying to save some time (don’t we all), it is okay to peel the potatoes the day before. Just put them in a pot of cool water and store them in the refrigerator overnight.
Peeled potatoes in cold water.
Then, on thanksgiving day, remove the pot of water form the refrigerator at least an hour before you begin to boil the potatoes and cube the potatoes.
Steps to Buttery, Creamy, and Fluffy Goodness:
First, peel the potatoes and cut into cubes. After you peel and cube each potato, toss it onto a pot of cool water. This will keep the peeled potatoes form darkening.
Cubed potatoes ready to be boiled.
Next, Boil the potatoes until fork tender. Turn the heat off. Drain all the water using a Colander.
My trusty Colander.
Return the potatoes back to the pot. The heat form the pot will further dry the potatoes.
Turn the heat back on to low. Stir in the butter.
Gradually add the heavy cream, cheddar cheese, gruyere cheese, parmesan cheese, salt, pepper, garlic powder, and onion powder. At this point, you could mash the potatoes with a potato masher or a large wooden spoon and have really great rustic mashed potatoes. But, for smooth mashed potatoes, continue to the last step.
Remove form heat. Use an electric mixer to achieve a smooth and fluffy consistency.
Use an electric mixer to make smooth and fluffy mashed potatoes.
Once you get the potatoes to the desired consistency, you are ready to enjoy.
Pot of delicious mashed Potatoes.
Get your forks ready!
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Cheesy Mashed Potatoes
Ingredients
- 5 Pound Bag Yukon Gold Potatoes or other yellow potatoes
- 1 Pound Russet Potatoes
- 16 (2 Sticks) Butter
- 1/2 Cup Cheddar Cheese Shaved or Shredded
- 1/2 Cup Gruyere Cheese Shaved or Shredded
- 1/4 Cup Parmesan Cheese Shaved or Shredded
- 1 Tbsp Salt
- 1 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/8 Tsp Pepper
- 1 to 1-1/4 Cup Heavy Cream or Whipping Cream
Instructions
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First, peel the potatoes and cut into cubes. After you peel and cube each potato, toss it onto a pot of cool water. This will keep the peeled potatoes form darkening.
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Next, Boil the potatoes until fork tender. Turn the heat off. Drain all the water using a Colander.
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Return the potatoes back to the pot. The heat form the pot will further dry the potatoes.
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Turn the heat back on to low. Stir in the butter.
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Gradually add the heavy cream, half and half, cheddar cheese, parmesan cheese, salt, pepper, garlic powder, and onion powder.
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Remove form heat. Use an electric mixer to achieve a smooth and fluffy consistency. Do not over mix.
Recipe Notes
This is a family sized portion of the Best Mashed Potatoes. For Thanksgiving, I increase the quantities by one and a half or even double depending on the number of adults attending.