These creamy Cheddar Mashed Potatoes are a delicious way to elevate your menu. Sharp cheddar cheese and sour cream add amazing flavor and texture for a delicious upgrade to classic mashed potatoes.
Cheesy mashed potatoes are great any time of year with beef, chicken, pork, or seafood. But, they’re also perfect for a holiday meal when served with Dry Brine Turkey, Maple Glazed Spiral Ham, or Pork Loin Roast with Gravy. Versatile and SO good!
Mashed potatoes have been a side dish mainstay on my menus from the very beginning. We love them ALL the ways! Sour Cream Mashed Potatoes, Buttermilk Mashed Potatoes, and Cheesy Make-Ahead Mashed Potatoes all hold a special place in my recipe collection and my heart.
But, friends, these flavorful Cheddar Mashed Potatoes may be my favorite. The creaminess and tang from sour cream and the incredible flavor of sharp cheddar cheese make them undeniably delicious.
I love to pile Slow Cooker Green Chile Beef over a mound of these luscious potatoes for a super comforting meal.
There are some important steps involved in making perfect Cheddar Mashed Potatoes. Be sure to check out all my tips at the end of this post.
Table of contents
- Potatoes – Yukon gold potatoes, peeled and cubed.
- Broth – Boiling the potatoes in a combination of low sodium chicken or vegetable broth and water infuses them with flavor right from the start.
- Sour cream – I always use light sour cream but full fat sour cream will make them slightly richer.
- Butter – Softened at room temperature.
- Milk – Either whole or 2% milk.
- Cheese – Freshly shredded sharp cheddar cheese.
- Seasoning – These potatoes are simply seasoned with salt to allow the flavor of the sharp cheddar cheese to shine through.
- Optional garnish – Chopped fresh chives and a little freshly ground black pepper. Both optional but a nice way to add even more flavor and contrast.
How to Make Cheddar Mashed Potatoes
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Boil – Place potatoes in a large pot or Dutch oven. Add the broth and enough cold water to cover the potatoes by about 1-inch. Bring to a boil, then reduce the heat, cover, and simmer until very tender all the way through when pierced with a fork or the tip of a sharp knife.
- Mash – Drain the potatoes well, return them to the warm, empty pot. Add the butter and use a potato masher to break up the potatoes a little.
- Dairy and seasoning – Add the sour cream and salt and mash again. Add about half the milk and continue to mash to desired consistency, adding as much of the remaining milk as desired. Mash them until super creamy or leave them with a little texture – it’s up to you!
- Add cheese – Use a spoon to stir in the cheese until melted and well combined.
You can mash the potatoes with an electric mixer if preferred. See the recipe card below for the alternate instructions and check out my Sour Cream Mashed Potato recipe for the photo tutorial.
Tips for the Best Cheesy Mashed Potatoes
- To avoid thin, runny mashed potatoes add the drained potatoes back to the pot and set it over low heat. Toss the potatoes, for a minute or two, to evaporate any remaining moisture and let the potatoes dry a bit. Remove from the heat before mashing.
- For smooth mashed potatoes, it’s important to boil the cubed potatoes until they are very tender. If you cut the cooking time short, you risk ending up with lumpy mashed potatoes.
- Gummy mashed potatoes are often a result of adding cold milk to hot potatoes. Be sure to use warm milk and let the sour cream sit out a bit for the best result.
- Freshly shredded sharp cheddar cheese is the star of this recipe. Don’t be tempted to use store-bought, pre-shredded cheese. It’s packaged with an agent to prevent it from clumping together that also prevents it from melting as well as freshly shredded cheese.
- Yukon gold potatoes have a naturally buttery, creamy flavor that works so well for Cheddar Mashed Potatoes. I prefer them over dryer russet potatoes.
- Crack a little freshly ground black pepper over the top of the potatoes. Fresh chives add a pop of color and a mild onion flavor and a little shredded cheddar cheese lets everyone know what’s inside.
Storage and Reheating Tips
- Store – Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Reheat – Mashed potatoes with cheese tend to reheat a little better than classic mashed potatoes. Just warm the leftovers in the microwave or in a pot on the stove. Stir in a little additional milk, if needed, and stir until creamy.
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Cheddar Mashed Potatoes
- 3 pounds Yukon gold potatoes, peeled and cubed (1-½ inch chunks)
- 2 cups low sodium chicken or vegetable broth
- Water, as needed
- ⅓ cup sour cream, light or full fat
- 4 tablespoons butter, room temperature
- ¾ teaspoon salt, or to taste
- ½ cup milk, whole or 2%
- 1 ½ to 2 cups shredded sharp cheddar cheese
- Freshly ground black pepper, optional for garnish
- Chopped fresh chives, optional for garnish
- Place the potatoes in a large pot or Dutch oven. Add the broth and enough water to cover the potatoes by about 1-inch. Place over HIGH heat and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, or until very tender all the way through when pierced with a fork or the tip of a sharp knife. It’s important that they are tender enough or they will not be smooth.
- Meanwhile, allow the sour cream to rest at room temperature while the potatoes simmer.
- Warm the milk in a saucepan over LOW heat or in the microwave, just until warm. Set it aside.
- Drain the potatoes well, return them to the warm, empty pot and set it over LOW heat. Heat, tossing the potatoes, for a minute or two to evaporate any remaining moisture and let the potatoes dry a bit. Remove the pot from the heat.
Hand Mashing Instructions
- Add the butter and use a potato masher to break up the potatoes a little. Add the sour cream and salt and mash again. Add about half the milk and continue to mash to the desired consistency, adding as much of the remaining milk as desired. You can mash them until super creamy or leave them with a little texture. Use a spoon to stir in the cheese, until melted and well combined.
Electric Mixer Instructions
- Use an electric mixer on LOW speed to break up the potatoes a little then add the butter, sour cream, and the salt. Beat again on MEDIUM speed, adding the warmed milk as you mix. Add just as much milk as needed to reach the desired consistency and mix just until creamy and smooth. Avoid overworking the potatoes as it can result in a gummy, gluey texture. Use a spoon to stir in the cheese. Taste and add additional salt, if needed.
Garnish and Serve
- Serve as is or garnish with chives and freshly ground black pepper, if desired.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.