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