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Cheddar mashed potatoes in a white bowl topped with a rosemary sprig.
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Cheddar mashed potatoes

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Author: Aleksandra


  • 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.
  • Enjoy!


  • 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!


Calories: 376kcal