Mashed Potatoes with Cheese
These Mashed Potatoes with Cheese are creamy, smooth, and easy to make on the stovetop. They taste richer than classic mashed potatoes without turning into a baked casserole, making them a great side for holidays, Sunday dinner, or family meals.
Servings: 10
Calories: 380kcal
Ingredients
- 3 lbs Yukon Gold potatoes cut in half, peeling the potatoes for these are optional since they have waxy skin, I usually leave some or all of the skin on since I like the texture.
- 6 tbsp Butter unsalted, melted
- 1 ½ cup sharp cheddar cheese shredded
- 2 tbsp Steak Seasoning click for my recipe
- 5.3 oz Boursin Cheese For easier mixing, I usually break it up and take it out to sit on the counter to come to room temperature
- 1 cup heavy cream warmed, or half and half
Instructions
- Prep the potatoes: Wash & scrub the potatoes to remove the dirt. Cut the potatoes into quarters.
- Bring the potatoes to a boil: Add the potatoes to a large pot with cold salted water. The water should be covering the potatoes completely. Cover the pot with a lid and bring the potatoes to a boil over high heat.
- Simmer until fork tender: Once boiling, keep the lid on, but turn the heat to low/simmer. Simmer for 16-20 minutes, until the potatoes are fork tender. When I leave the skin on my potatoes, I let them simmer for closer to 20 minutes.
- Add the drained potatoes & shredded cheese to a bowl or pot: Drain the potatoes and add them to a large mixing bowl with the sharp cheddar cheese. The heat from the potatoes will melt it.
- Use a potato masher to mash the potatoes and shredded cheese.
- Add the melted butter, boursin cheese pieces, steak seasoning and heavy cream to the bowl with the potatoes.
- Use a spoon to stir and make sure everything is evenly mixed.
Notes
- Add cheese while hot: The potatoes should still be hot when you add the shredded cheddar so it melts easily.
- Shred the cheese yourself: Freshly shredded cheddar melts smoother than bagged shredded cheese.
- Soften the Boursin: Let it sit at room temperature and break it into pieces before mixing.
- Warm the cream: Warm cream blends in better and keeps the potatoes from cooling too quickly.
- Mash first, stir second: Use a potato masher first, then stir gently once the cream and cheese are added.
- Loosen before serving: If the potatoes thicken as they sit, add a splash of warm cream.
- Taste before salting: Steak seasoning already adds salt and savory flavor.
Nutrition
Calories: 380kcal | Carbohydrates: 26g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 273mg | Potassium: 616mg | Fiber: 3g | Sugar: 2g | Vitamin A: 909IU | Vitamin C: 27mg | Calcium: 172mg | Iron: 1mg
