Mashed Potatoes with Cheese
These Mashed Potatoes with Cheese are rich, creamy, and full of savory flavor. They’re easy enough for a weeknight dinner, but special enough for Thanksgiving, Christmas, Sunday dinner, or any holiday meal.
Servings: 6
Calories:
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 warm
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
Use Yukon Gold potatoes: They have a naturally buttery texture and thin skin, so peeling is optional. I like leaving some or all of the skin on for extra texture.
Start with cold salted water: Adding the potatoes to cold water helps them cook evenly from the inside out.
Cook until fork tender: The potatoes should mash easily with a fork. If you leave the skin on, they may need closer to the full 20 minutes.
Add the cheddar while the potatoes are hot: The heat from the drained potatoes helps melt the shredded cheese before you mash.
Break up the Boursin cheese first: Smaller pieces mix into the potatoes more easily and help the flavor spread throughout.
Adjust the cream as needed: Start with the amount listed, then add a splash more if you want the potatoes looser or creamier.
Taste before adding extra seasoning: Steak seasoning adds a lot of flavor and may already include salt, so mix everything first before adding more.
Start with cold salted water: Adding the potatoes to cold water helps them cook evenly from the inside out.
Cook until fork tender: The potatoes should mash easily with a fork. If you leave the skin on, they may need closer to the full 20 minutes.
Add the cheddar while the potatoes are hot: The heat from the drained potatoes helps melt the shredded cheese before you mash.
Break up the Boursin cheese first: Smaller pieces mix into the potatoes more easily and help the flavor spread throughout.
Adjust the cream as needed: Start with the amount listed, then add a splash more if you want the potatoes looser or creamier.
Taste before adding extra seasoning: Steak seasoning adds a lot of flavor and may already include salt, so mix everything first before adding more.
