Cheddar Mashed Potatoes

You know how Fall is pretty much everyone’s favorite time of year, and we all look forward to the snuggly, cozy, days? I’m certainly not immune to the excitement over this time of year. I’m a Fall baby, so I’ve always been partial to this time of year. But I’m also not immune to the illness and allergies that show up this time of year too. Every-dang-person in my house (the Eclectic Yellow one) has been sick. Different symptoms, different onset, but sick all the same. 

It started 2 weeks ago with my youngest, affectionately known around these parts as “Itty-Bitty”. Itty had a sore throat, a fever, and just the general blahs. It was time for lots of tea and non-scratchy foods. Her comfy food of choice is always mashed potatoes. That kid is seriously overjoyed anytime you sit a bowl of potatoes in front of her. She’s a simple pleasures kinda girl, and really, who doesn’t love mashed potatoes?

Simply made or full off add-ins, potatoes are so versatile and so tasty. Here’s our version with cheese, and it’s been tested for sore throats, comfort-factor, and overall deliciousness. It’s Itty approved.

Cheddar Mashed Potatoes 

2 lbs. Yukon Gold Potatoes, washed, peeled and cubed

1 cup Milk

1/2 cup Half and Half

1 clove Garlic, crushed

1 Bay Leaf

1/2 teaspoon Onion Powder 

1 stick Butter

1 teaspoon Dijon Mustard 

1/4 cup Sour Cream

1 cup Sharp Cheddar Cheese,shredded 

Salt and Black Pepper 

Place the cubed potatoes in a large pot. Cover with cold water. Place over medium-high heat and cook until very tender, about 20 minutes. 

Meanwhile, in a small saucepan, combine milk, half and half, garlic, bay leaf, onion powder, and butter. Place over low heat and let simmer until butter melts, stirring occasionally, about 10 minutes. Turn off heat and cover.

Once potatoes are cooked through, drain and return to the pot. Place the pot over low heat, and cook the potatoes for a couple minutes to dry them out. Keep a close eye on them so they don’t stick. Mash with a fork, or pass them through a potato ricer if you want super smooth potatoes with little effort. 

Remove the bay leaf from the milk mixture and pour it into the pot with the potatoes. It may seem like too much at first, but the buttery, flavorful liquid will be absorbed by those potatoes we dried out. Blend with a fork or rubber spatula. Add in the mustard (makes cheesy things taste cheesier), sour cream, and shredded cheese (shred at home for best results). Stir until combined. Season generously with salt and pepper. Turn off the heat and serve your creamy, cheesy, piping hot mashed potatoes. Hang on to this for Thanksgiving too! It’s like the Super Bowl for us food obsessed people and these potatoes would be delicious alongside that holiday ham and turkey. Cheers!


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