Whipped Cheddar Potatoes cooking with cocktail rings

Whipped Cheddar Mashed Potatoes

Cloudlike mashed potatoes whipped with butter, cream and cheddar cheese are what dreams are made of. At least they’re what my dreams are made of. I like using a combination of higher starch potatoes – in this recipe I combine russet and Yukon potatoes, as they create the fluffiest and smoothest potatoes. Overworking starches gives them a gluey and overly thick consistency so I take extra steps to keep them on the lighter side. Most importantly, I add the potatoes back to the pot to absorb the excess water which helps to keep the consistency light. The addition of cold liquid to the potatoes will cause them to seize up so instead I warm the cream beforehand and alternate adding it with the melted butter. While they are still good reheated these cheesy potatoes are best fresh.



1 pound yukon potatoes, peeled and chopped into 1-inch pieces

1 pound russet potatoes, peeled and chopped into 1-inch pieces

½ cup heavy cream

8 tablespoons unsalted butter, melted

8 ounces shredded extra sharp cheddar, shredded  

1 teaspoon kosher salt

½ teaspoon freshly ground white pepper



Add the potatoes to a medium stockpot. Cover with cold water and bring the water to a boil over high heat. Reduce the heat to medium and simmer until tender and easily pierced with a fork, about 30 minutes. Drain the potatoes and return them back to the pot for just a minute so that any remaining water is cooked off. Add to the bowl of a stand mixer fitted with the whisk attachment.

Heat the cream in a small saucepan over low heat and bring to a simmer. Whisk the potatoes on low speed until mashed, then alternate adding the cream and the butter, until they are fully incorporated. Add the cheddar cheese and continue to whisk until the cheese has completely melted into the potatoes. Season with salt and pepper and serve in a medium serving bowl.


Serves 6.





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