Cheesy Mashed Potatoes
Creamy, buttery, cheesy mashed potatoes made with Yukon Golds, sour cream, and sharp cheddar. A comforting side dish perfect for any meal!
Ingredients
- 2 lbs Yukon Gold potatoes peeled and chopped into chunks
- 1/2 cup sour cream
- 4 tbsp unsalted butter softened
- 1/2 cup whole milk warm
- 1 cup sharp cheddar cheese freshly grated
- 2 oz cream cheese softened
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- Optional: 2 tbsp chopped chives or parsley for garnish
Instructions
- Peel and chop the potatoes into even chunks (about 1½ inches). This helps them cook evenly.
- Boil the potatoes: Add to a large pot of salted water and boil for 15–20 minutes, or until fork tender.
- Drain and return to the pot. Let them sit uncovered for 2–3 minutes to release steam. This keeps them from getting watery.
- Mash the potatoes using a potato masher or ricer. For ultra-smooth potatoes, use a hand mixer.
- Add flavor: Mix in butter, cream cheese, and sour cream until melted and combined.
- Stir in warm milk and shredded cheddar. Season with salt and black pepper.
- Taste and adjust: Add more salt, cheese, or sour cream to your liking.
- Serve warm, topped with extra cheese or chopped herbs.
Notes
- Use warm milk – cold liquids can cool your potatoes and cause clumping.
- Mash gently – overmixing makes potatoes gluey.
- Grate cheese fresh – pre-shredded cheese doesn’t melt as smoothly.
- Let boiled potatoes sit uncovered after draining to release steam and avoid watery mash.
- Reheat leftovers with a splash of milk to restore creaminess.
- Store in an airtight container in the fridge for up to 4 days.