Cheddar mashed potatoes
These cheddar mashed potatoes are fluffy, cheesy and so flavorful. They are made with brown butter, sharp cheddar cheese, and are seasoned with sour cream, garlic, and rosemary.
Servings 4 servings
- 2 lbs potatoes 1 kg
- 3 tablespoons butter 45g
- 1 large twig rosemary
- 1 teaspoon garlic powder
- 3 tablespoons sour cream
- 1/4 cup milk
- 1 cup shredded sharp white cheddar 100g
- salt and pepper to taste
Peel the potatoes and cut them into equal pieces. Add the potatoes into a large pot, pour over cold water, salt the water. Cook the potatoes until fork-tender.
Mash the potatoes while still hot (do not mash them for too long).
Finely chop rosemary needles, add with the butter into a small pot. Cook for a couple of minutes until the butter is browned - it will smell nutty and have a light brown color.
Add all the other ingredients to the bowl with mashed potatoes: browned butter with rosemary, hot milk, sour cream, garlic powder, and shredded cheddar cheese (on the large holes of a box grater).
Stir until all the ingredients are well-combined. Season to taste with salt and pepper.
- Ingredients notes:
- The best potatoes for mashed potatoes and starchy potatoes like Russets or Idaho potatoes.
- Instead of milk, you can add heavy cream or chicken broth.
- Instead of sour cream, you can add creme fresh or buttermilk (but add less milk so the potatoes are not too runny).
- Instead of rosemary, you can use thyme.
- Instead of cheddar cheese, you can use Gruyere cheese.
- Instead of garlic powder, you can use fresh garlic or roasted garlic. If using fresh garlic: chop it finely and cook for 30 seconds with butter and rosemary. You will need 2 fresh garlic cloves for this recipe. Leftovers don't taste that good with fresh garlic, that's why I used garlic powder. If you have roasted garlic on hand, you can add 3 roasted cloves of garlic to these potatoes.
- How long to boil potatoes? I cut my potatoes into 1 1/2-inch (4cm) chunks and cook them for about 10-15 minutes. Check with a fork if they are ready – they should be soft enough to be easily pierced with a fork.
- Storage: Store these mashed potatoes in the fridge for up to 3 days. Mashed potatoes taste best freshly made but they can be made ahead and reheated. How to reheat mashed potatoes: add some milk to the potatoes (they will thicken a bit when cold), transfer them to a baking dish, cover with butter slices and bake at 320°F/160°C for about 10-15 minutes or until warm.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!