Cheddar Herb Mashed Potatoes

$- 2 pounds Yukon Gold potatoes - 1/2 cup unsalted butter - 1 cup sharp cheddar cheese - 1/2 cup heavy cream - 1/4 cup cream cheese - 1/4 cup fresh chives and parsley - 1 teaspoon garlic powder - Salt and black pepper to taste The base of my cheddar herb mashed potatoes starts with two pounds of Yukon Gold potatoes. These potatoes are buttery and perfect for mashing. I peel and cut them into even cubes to ensure they cook uniformly. Next, I use half a cup of unsalted butter. This adds richness and helps create a creamy texture. For a cheesy kick, I add one cup of sharp cheddar cheese. Freshly shredded cheese melts beautifully into the potatoes. To boost the creaminess, I include half a cup of warmed heavy cream and a quarter cup of softened cream cheese. The cream cheese adds a nice tang that balances the flavors. I also love adding fresh herbs, so I chop a mix of chives and parsley, each a quarter cup. They add freshness and color to the dish. For seasoning, I use one teaspoon of garlic powder along with salt and black pepper to taste. The garlic powder gives a nice depth to the dish. This ingredient combination makes my cheddar herb mashed potatoes a rich and creamy delight. Each bite is a warm, cheesy hug for your taste buds. First, bring a large pot of salted water to a boil. Add in 2 pounds of Yukon Gold potatoes that you have peeled and cut into cubes. Cook them for about 15 to 20 minutes. You want them to be fork-tender. That means they should break apart easily. Once they are done, drain the potatoes in a colander. Next, return them to the pot. Set the heat to low for about 2 minutes. This step helps any extra moisture to evaporate. Now it's time to mash! Add 1/2 cup of unsalted butter to the warm potatoes. Use a potato masher or ricer to mash them. Keep mashing until they are smooth and creamy. After that, gradually mix in 1/2 cup of warmed heavy cream and 1/4 cup of softened cream cheese. Stir well until both are fully blended. This will give your potatoes a velvety texture. It’s cheese time! Slowly mix in 1 cup of freshly shredded sharp cheddar cheese. Stir gently until the cheese melts and spreads evenly. Then, add in 1 teaspoon of garlic powder, along with 1/4 cup of finely chopped chives and 1/4 cup of finely chopped parsley. Finally, season your mashed potatoes with salt and freshly cracked black pepper to taste. Give it a good stir to make sure all the flavors combine. To get creamy mashed potatoes, you need to mash them well. Use a potato masher or a ricer for the best results. This helps break down the potatoes into a smooth texture. - Best practices for mashing: Mash the potatoes right after boiling. This keeps them warm and makes them easier to mash. - Adjusting cream for creaminess: If you want more creaminess, slowly add warm heavy cream. Mix until you reach your preferred texture. You can boost the flavor of your mashed potatoes with more herbs. Fresh herbs add a nice taste and color. - Suggestions for additional herbs: Try adding fresh thyme or rosemary for an herbal twist. Just chop them finely and mix in. - Cheese alternatives for variety: If you want to switch things up, use gouda or mozzarella. These cheeses melt well and add a unique flavor. These mashed potatoes pair well with many dishes. Serve them alongside your favorite meats or veggies. - Ideal accompaniments: They go great with roast chicken, grilled steak, or steamed broccoli. - Presentation tips for serving: Use a decorative bowl for serving. Top with more cheese and herbs for a beautiful finish. {{image_4}} You can add crispy bacon bits to your cheddar herb mashed potatoes. This gives a salty crunch that pairs well with the creamy texture. To make this, cook bacon until crispy, then chop it into small pieces. Stir the bacon in after mixing the cheese and herbs. Adjust the seasoning by reducing salt, as bacon adds extra flavor. For a richer dish, try making creamy loaded mashed potatoes. Add sour cream and chopped green onions for a fresh twist. Mix these in after the cheese. You can also top the potatoes with crispy bacon bits, additional cheese, or even some fresh herbs. This version is hearty and perfect for a cozy meal. You can make a vegan version of these herb mashed potatoes. Use non-dairy butter and almond milk instead of cream. Plant-based cheese can replace sharp cheddar. Some great options are cashew cheese or coconut-based cheese. This way, you keep the creamy texture and delicious flavor while making it plant-based. To store leftover cheddar herb mashed potatoes safely, let them cool first. Place them in an airtight container. This keeps the flavors fresh and prevents moisture loss. Store them in the fridge. They should last up to three days. When you’re ready to eat, reheat them in a pot over low heat. Stir in a splash of heavy cream or milk to bring back creaminess. You can also use the microwave. Heat in short bursts, mixing in between, to avoid hot spots. You can freeze cheddar herb mashed potatoes for longer storage. First, let them cool completely. Use a freezer-safe container or a heavy-duty freezer bag for best results. Press out as much air as possible before sealing. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. For reheating, warm them in a pot with a bit of cream. Stir well until they are heated through. Cheddar herb mashed potatoes last about three days in the fridge and up to three months in the freezer. Look for signs of spoilage before eating. If you see any discoloration or an off smell, it’s best to throw them away. Fresh mashed potatoes should smell cheesy and herbaceous, with no signs of mold. Enjoy these tasty potatoes while they are still fresh for the best flavor and texture! To make cheddar herb mashed potatoes vegan, you can swap out the butter and cream. Use plant-based butter or olive oil instead of butter. For the cream, try coconut cream or almond milk. You can also use cashew cream for a rich texture. For cheese, look for vegan cheddar options that melt well. These swaps let you enjoy creamy potatoes without dairy. Yes, you can use other types of potatoes. Yukon Gold potatoes are great because they are creamy and smooth. Russet potatoes can also work, but they may make the mash fluffier. Red potatoes are waxy and can give a different texture. Each type will change the taste, so pick what you like best. If your mashed potatoes are too thick, don’t worry! You can add more cream or a splash of milk. Stir it in slowly until you reach the right consistency. Another option is to mix in some vegetable broth. This will add flavor and help thin them out. Always mix well and taste as you go. In this post, you learned how to make delicious cheddar herb mashed potatoes. We covered essential ingredients, step-by-step directions, and tips for perfect consistency. You can also try tasty variations like adding bacon or making it vegan. Remember to store leftovers properly to keep them fresh. These mashed potatoes are a great side dish for any meal. Enjoy making them at home and feel proud of your cooking skills!$

Discover the ultimate Cheddar Herb Mashed Potatoes recipe that will elevate your meals! This creamy, cheesy dish combines Yukon Gold potatoes with sharp cheddar, fresh herbs, and a hint of garlic for a deliciously rich flavor. Perfect for any occasion, these mashed potatoes are a crowd-pleaser. Click through to explore the full recipe and learn how to create this comforting side dish that everyone will love!

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Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into uniform cubes

1/2 cup unsalted butter, at room temperature

1 cup sharp cheddar cheese, freshly shredded

1/2 cup heavy cream, warmed

1/4 cup cream cheese, softened to room temperature

1/4 cup fresh chives, finely chopped

1/4 cup fresh parsley, finely chopped

1 teaspoon garlic powder

Salt and black pepper to taste

Instructions

Begin by bringing a large pot of salted water to a rolling boil. Carefully add the cubed Yukon Gold potatoes to the water and decrease the heat to medium. Cook for approximately 15-20 minutes, or until the potatoes are fork-tender and easily break apart.

Once cooked to tenderness, drain the potatoes thoroughly in a colander. Return the drained potatoes to the pot and set the heat to low for about 2 minutes, allowing any excess moisture to evaporate.

Add the unsalted butter to the still-warm potatoes. Using a potato masher or ricer, mash the potatoes until they reach a smooth and creamy consistency.

Gradually mix in the warmed heavy cream and softened cream cheese, stirring until both are fully blended into the potato mixture and the texture becomes velvety.

Slowly incorporate the shredded sharp cheddar cheese, mixing gently until the cheese has melted and is distributed evenly throughout the mashed potatoes.

Sprinkle in the garlic powder along with the finely chopped chives and parsley. Season generously with salt and freshly cracked black pepper to taste, then stir well to ensure all flavors meld together.

Sample the mashed potatoes, adjusting the seasoning if necessary to achieve your desired flavor balance.

Finally, transfer the luscious cheddar herb mashed potatoes to a decorative serving bowl. For an enticing finish, consider topping with additional shredded cheddar cheese and a light dusting of fresh herbs as a garnish.

Vorbereitungszeit: 15 Minuten | Gesamtzeit: 35 Minuten | Portionen: 6