Julie Clark
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Cheesy Mashed Potatoes
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These Cheesy Mashed Potatoes with Cheese are rich and velvety, thanks to two kinds of cheese, sour cream and heavy cream.
My grandma’s mashed potatoes are one of our family’s favorite potato recipes. They are a classic, loaded with cream cheese and heavy cream. But for a holiday meal, sometimes extra special mashed potatoes are nice. This mashed potato recipe starts with the basics, but adds cheddar cheese, gruyere cheese and touch of dijon mustard for extra flavor in every bite.
The Secret Ingredients That Makes Mashed Potatoes The Holiday Star
Holiday side dishes are the star of the Thanksgiving, Christmas and Easter dinner tables. From gruyere mashed potatoes, grandma’s stuffing, sour cream cornbread and Christmas green beans, the colors, flavors and textures of casseroles are always a hit.
This new mashed potatoes recipe is made extra special with a few secret ingredients. Cheddar and Gruyere cheese add flavor and richness, dijon mustard adds a slight tang, and sour cream makes the potatoes smooth.
Just a teaspoon of dijon mustard is a powerhouse of an ingredient. I add it to my ham salad recipe, ham and cheese sliders, a croissant breakfast bake, brussels sprouts salad and even broccoli cheddar soup. And it adds to this cheesy mashed potatoes recipe, too, so don’t skip it!
These mashed potatoes with cheese are excellent when paired with large cuts of meat like oven baked ham, roasted turkey or slow cooker pork loin. And try our brown butter mashed potatoes next!
Enjoy! -Julie
Ingredients
Russet potatoes are the best potatoes for mashed potatoes because they mash up fluffier than others. But Yukon Gold potatoes are a second choice because they are so creamy. The choice is yours!
Buy blocks of Gruyere and cheddar cheese rather than using pre-shredded cheese if you have the time. That way you don’t get the additives that comes with shredded cheese.
See the recipe card for full ingredients and amounts.
Cheesy Mashed Potatoes
These Cheesy Mashed Potatoes with Cheese are rich and velvety, thanks to two types of cheese, sour cream and heavy cream.
Servings 8
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients
- 3 pounds russet potatoes peeled and cut into even chunks
- 5 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 cup shredded Gruyere cheese divided
- 1 cup shredded cheddar cheese divided
- chopped fresh chives for garnish
Instructions
- Place the potatoes into a large pot and cover with cold water, adding in salt. Boil the potatoes until they are fork tender, about 15-18 minutes. 3 pounds russet potatoes
- When the potatoes are ready, drain them and return them back into the pot, allowing some steam to be released. Add the butter and heavy cream in and roughly mix to combine so the butter fully melts. 5 tablespoons unsalted butter, ½ cup heavy cream
- Add in the sour cream, salt, pepper, garlic powder and Dijon mustard. Using a potato masher, mash the potatoes until they are as smooth as you prefer. ½ cup sour cream, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Dijon mustard
- Stir in ¾ cup of each kind of the cheese. 1 cup shredded Gruyere cheese, 1 cup shredded cheddar cheese
- Sprinkle with the remaining cheese and cover the pot, so that the cheese can melt. Before serving add some chopped chives over the top. chopped fresh chives
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven. And with leftovers, make mashed potato cakes!
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 404kcal | Carbohydrates: 33g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 526mg | Potassium: 777mg | Fiber: 2g | Sugar: 2g | Vitamin A: 828IU | Vitamin C: 10mg | Calcium: 317mg | Iron: 2mg
How to Make Cheesy Mashed Potatoes: Step by Step
Cook the potatoes. Place the potatoes into a large pot and cover with cold water, adding in salt. Boil the potatoes until they are fork tender, about 15-18 minutes.
Mash the potatoes with butter and cream. When the potatoes are ready, drain them and return them back into the pot, allowing some steam to be released. Add the butter and heavy cream in and roughly mix to combine so the butter fully melts.
Add in the seasonings. Add in the sour cream, salt, pepper, garlic powder and Dijon mustard. Using a potato masher, mash the potatoes until they are a smooth and velvety consistency.
Add the cheese. Stir in ¾ cup of each kind of the cheese. Sprinkle with the remaining cheese and cover the pot, so that the cheese can melt.
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