Cheesy Mashed Potatoes

I’ve made this recipe more times than I can count, and I still can’t get enough. In other recipes, I often substitute Greek yogurt in place of sour cream, but for this dish, the sour cream is key. It creates a wonderfully smooth texture and provides a deep, rich flavor. Add in a generous amount of your favorite cheese and these potatoes are hard to beat!

Cheesy Mashed Potatoes

I like to mash my potatoes until they are creamy, but keeping some chunks in leaves a nice rustic texture.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Servings 6

Ingredients

  

• 2 pounds russet potatoes (about 3 medium) peeled and cubed
• 1/2 cup milk
• 1/3 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup sharp cheddar cheese

Instructions

 

• Peel and cut potatoes roughly into 1-inch cubes. Place the potatoes in a medium size pot and add cold water until it just covers the potatoes.
• Turn the stove to high heat. Once the water comes to a simmer, turn the temperature down and continue to simmer for about 15 minutes, until the potatoes are fork-tender.
• Turn the stove off, drain the water, and pour the potatoes back into the pot or into a medium bowl.
• Mash the potatoes with a potato masher. Add milk, sour cream, garlic powder, salt, and pepper. Mix the ingredients until fully incorporated. Continue to mash for a couple of minutes if you want your potatoes to be even creamier.
• Finally, mix in the cheese, making sure it melts, and serve!

Notes

You can substitute the sour cream for plain Greek yogurt if you want to lighten up these mashed potatoes. 

I like to use whole milk for this recipe, but you can use anything from skim milk to heavy whipping cream to your favorite non-dairy milk like almond milk. 

Pair these cheesy mashed potatoes with Patty Melts or Turkey Burgers!