Cheesy Mashed Potatoes
From Cook's Country
To perfect our Cheesy Mashed Potatoes recipe, we started with the potatoes. After testing all the options, we favored russets because they whipped up light and fluffy. We found it best to use a strong-flavored cheese and not be stingy. One trick we unearthed was to add the ingredients to the potatoes in a certain order: melted butter first, then the hot half-and-half, sour cream, and finally most of the cheese. Beating in the cheese was what turned the potatoes gummy, but simply allowing it to melt on top at the end and then partially stirring it in resulted in gooey pockets. For the biggest cheese flavor in our Cheesy Mashed Potatoes recipe, we gently folded in a portion of the cheese once everything was mixed together, and then melted the rest on top.
Serves 4 to 6
The amount of half-and-half needed to achieve the correct consistency will depend on the potatoes you use and how well you drain them. It is important for both the butter and the half-and-half to be hot when added to the potatoes to make sure that the cheese melts.
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RECIPE
Mashed Potatoes with Pepper Jack and Bacon -
TASTE TEST
Cheddar Cheese -
TASTE TEST
Low-Fat Cheddar Cheese -
EQUIPMENT
Potato Mashers
