Ingredients
- 2 lbs (900 g) potatoes (Yukon Gold or Russet), peeled and cubed
- 4 tbsp unsalted butter
- ¾ cup milk or heavy cream (warm)
- 1½ cups shredded cheese (cheddar, mozzarella, or a blend)
- Salt, to taste
- Black pepper, to taste
- Optional add-ins:
- 1 clove garlic, minced or roasted
- ¼ cup sour cream or cream cheese
- Chopped chives or parsley
Instructions
- Place potatoes in a large pot and cover with cold salted water.
- Bring to a boil and cook for 15–20 minutes until fork-tender.
- Drain well and return potatoes to the pot.
- Add butter and mash until smooth.
- Gradually mix in warm milk or cream.
- Stir in shredded cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, or transfer to a baking dish and bake at 375°F (190°C) for 15 minutes for a cheesy top.
Notes
- Warm milk prevents gluey potatoes.
- Yukon Gold potatoes give the creamiest texture.
- Mix cheeses for extra depth of flavor.
- Make ahead and reheat with a splash of milk.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: Boiling & Mashing
- Cuisine: American
- Diet: Vegetarian