The Creamiest Cheesy Mashed Potatoes
These ultra creamy cheesy mashed potatoes are made using a ricer to get the fluffiest mashed potatoes ever, and loaded with tons of savory, gooey cheese.
Equipment
- Potato Ricer
Ingredients
- 2 lb yukon gold potatoes
- 1 stick butter (8 tbsp), room temperature
- 1/4 cup heavy cream, room temperature
- 3/4 cup milk, room temperate
- 2-3 cups shredded cheese of choice (freshly shredded is preferable)
- salt and freshy ground pepper
- fresh herbs for plating (optional)
Instructions
- Peel and slice the potatoes in half. In a large pot, cover potatoes by 1 inch with cold water. Heavily salt the water (it should taste like the sea) and place over high heat.
- Bring the potatoes to a boil, then reduce to low heat. Cook until potatoes are fork tender but not falling apart, about 30 minutes. Drain.
- Push the potatoes through the ricer directly back into the hot pot you just boiled them in. Add in milk, cream, butter and shredded cheese and whisk until potatoes are smooth and creamy, adding more milk if needed. Taste and season with salt and pepper. Top with freshly cracked black pepper and herbs.
Notes
*These mashed potatoes can be made a few hours or days beforehand. When ready to serve, add the mashed potatoes to a pot over low heat. Stir constantly, adding milk to smooth them out, until heated through.