Cheesy Mashed Potatoes
We wanted to combine cheese and mashed potatoes in a recipe that wouldn't result in a bowlful of gluey spuds.
Why This Recipe Works
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.
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