CHEDDAR MASH POTATOES RECIPES

Name: Mashed Potatoes with Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 3 pounds potatoes, peeled and cubed (about 6 cups); 1 to 1-1/4 cups half-and-half cream; 3 tablespoons butter; 1 teaspoon salt; 3 cups shredded extra-sharp cheddar cheese

MASHED POTATOES WITH CHEDDAR RECIPE: HOW TO MAKE IT

Mashed Potatoes with Cheddar Recipe: How to Make It image

Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 5

Ingredients

3 pounds potatoes, peeled and cubed (about 6 cups)
1 to 1-1/4 cups half-and-half cream
3 tablespoons butter
1 teaspoon salt
3 cups shredded extra-sharp cheddar cheese

Steps:

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

Nutrition Facts : Calories 348 calories, FatContent 21g fat (14g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 614mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 14g protein.

VERMONT CHEDDAR MASHED POTATOES RECIPE - NYT COOKING

Vermont Cheddar Mashed Potatoes Recipe - NYT Cooking image

To some, Cheddar is synonymous with Vermont, even if it is produced in several other states, too. For most, mashed potatoes are an absolute essential for a proper Thanksgiving table. Combining them seems natural, whether customary or not. Using two-year-old aged Vermont Cheddar, which is deeply flavored but not too sharp, gives these creamy mashed potatoes a subtle Cheddar presence, neither overwhelmingly cheesy nor gooey. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by David Tanis

Total Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

3 pounds medium russet potatoes, peeled and quartered
3/4 pound Vermont aged white Cheddar, grated
1/2 teaspoon baking powder
1 teaspoon kosher salt
Black pepper, to taste
Small pinch cayenne
Pinch of grated nutmeg
6 tablespoons unsalted butter, melted
3/4 cup heavy cream, heated
2 eggs, lightly beaten

Steps:

Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)

Nutrition Facts : @context http//schema.org, Calories 382, UnsaturatedFatContent 8 grams, CarbohydrateContent 26 grams, FatContent 26 grams, FiberContent 2 grams, ProteinContent 13 grams, SaturatedFatContent 15 grams, SodiumContent 452 milligrams, SugarContent 1 gram, TransFatContent 1 gram

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