Cheddar Mashed Potatoes Recipes

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CHEDDAR CHEESE MASHED POTATOES



Cheddar Cheese Mashed Potatoes image

A sweet potato added to the usual Yukon golds gives these cheesy potatoes a slightly sweet flavor and nice rich color. No one will believe they're lighter. -Connie Boll, Chilton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

3-3/4 pounds Yukon Gold potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
6 garlic cloves, halved
1 cup reduced-fat sour cream
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain., In a large bowl, mash potatoes. Stir in the sour cream, thyme, salt, pepper and 1 cup cheese. Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through.

Nutrition Facts : Calories 179 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 434mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

SERIOUSLY AMAZING CHEDDAR MASHED POTATOES



Seriously Amazing Cheddar Mashed Potatoes image

These are some seriously AMAZING cheddar mashed potatoes! Loaded with garlic, tangy sour cream, fresh chopped chives, and tons of shredded cheddar cheese. The perfect side for Thanksgiving or any night of the week!

Provided by Marzia

Categories     Dinner

Time 40m

Number Of Ingredients 8

2 lbs. red, Yukon Golds, or Russet potatoes, peeled, cubed into 2-inch pieces
1-4 whole cloves of garlic, peeled
salt and pepper, to taste
4 tablespoons butter, cubed
½ cup sour cream
1 ½ cups cheddar cheese (mild, sharp, white, etc.)
½ - 1 cup half and half or milk, room temperature
3 tablespoons chopped chives

Steps:

  • BOIL: Place the peeled potatoes in a large dutch oven. Add cold water to the pot so that the water rises about 2 inches above the potatoes. Add a tablespoon of salt along with the peeled garlic cloves. Turn the heat on to the highest setting and allow the potatoes to reach a boil. Then, turn it down so that it simmers but doesn't boil over. Cook the potatoes for 15-20 minutes or until a fork pierces through the potatoes very easily.
  • MASH OR RICE: Drain the potatoes and garlic cloves, but don't rinse them! Using a ricer, rice the potatoes/garlic cloves into the dutch oven. If you don't have a ricer, add them back to the same dutch oven and use a masher to mash the potatoes. Add the cubed butter and stir to combine. Let the butter melt into the potatoes. Then add sour cream, cheddar cheese, and combine using a rubber spatula.
  • MASHED POTATOES: Add 1/3 cup of half and half and stir to combine. Continue adding a few tablespoons of half and half until the potatoes reach your desired consistency. I needed the full 2/3 cup. If at any point the cheese isn't melting into the potatoes, you can kick the stove onto the lowest heat setting, this will help heat the pan just enough so everything combines. Taste and adjust with salt and white pepper as desired. Remove to a serving dish and sprinkle with chopped chives!

MASHED POTATOES WITH CHEDDAR



Mashed Potatoes with Cheddar 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

Time 45m

Yield 8 servings.

Number Of Ingredients 5

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, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

CHEDDAR MASHED POTATOES



Cheddar Mashed Potatoes image

Cheesy mashed potatoes are great when served with Classic Meatloaf.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 5

1 1/2 pounds baking potatoes, peeled and cut into 1-inch chunks
Coarse salt
3/4 cup whole milk
2 tablespoons butter
1/2 cup shredded white cheddar, plus more for garnish (optional)

Steps:

  • Place potatoes in a medium saucepan. Cover with cold water by 1 inch; add 1 teaspoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 18 minutes.
  • Drain and return potatoes to pan. Stir potatoes over medium heat until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
  • In a small saucepan, bring milk and butter to a simmer over medium heat; pour half of milk mixture over potatoes. Mash potatoes until just smooth, gradually adding enough of remaining milk mixture to reach desired consistency. Mix in cheddar; season with salt. Garnish with more cheese, if desired.

Nutrition Facts : Calories 269 g, Fat 12 g, Protein 2 g

CHEDDAR MASHED POTATOES



Cheddar mashed potatoes image

These cheddar mashed potatoes are fluffy, cheesy and so flavorful. They are made with brown butter, sharp cheddar cheese, and are seasoned with sour cream, garlic, and rosemary.

Provided by Aleksandra

Categories     Side Dish

Time 25m

Number Of Ingredients 8

2 lbs potatoes (1 kg)
3 tablespoons butter (45g)
1 large twig rosemary
1 teaspoon garlic powder
3 tablespoons sour cream
1/4 cup milk
1 cup shredded sharp white cheddar (100g)
salt and pepper (to taste)

Steps:

  • Peel the potatoes and cut them into equal pieces. Add the potatoes into a large pot, pour over cold water, salt the water. Cook the potatoes until fork-tender.
  • Mash the potatoes while still hot (do not mash them for too long).
  • Finely chop rosemary needles, add with the butter into a small pot. Cook for a couple of minutes until the butter is browned - it will smell nutty and have a light brown color.
  • Add all the other ingredients to the bowl with mashed potatoes: browned butter with rosemary, hot milk, sour cream, garlic powder, and shredded cheddar cheese (on the large holes of a box grater).
  • Stir until all the ingredients are well-combined. Season to taste with salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 376 kcal, ServingSize 1 serving

CHEDDAR-DILL MASHED POTATOES



Cheddar-Dill Mashed Potatoes image

Banish boring spuds by stirring in Cheddar and fresh dill.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 6

2 pounds Idaho or Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 cup whole milk
8 tablespoons (1 stick) unsalted butter
1 cup grated Cheddar
1/4 cup chopped fresh dill

Steps:

  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (for smoother mashed potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Cheddar, dill, 2 teaspoons salt and a few grinds of pepper.

CHEDDAR CHEESE MASHED POTATOES



Cheddar Cheese Mashed Potatoes image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

8 medium to large potatoes, peeled and cut into chunks
3 bay leaves
1 cup butter (or two 4-ounce sticks), cut into chunks
8 ounces shredded Cheddar
1/2 cup heavy cream
Salt and freshly ground white pepper
1/4 cup chopped fresh chives

Steps:

  • Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Cheddar. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.

VERMONT CHEDDAR MASHED POTATOES



Vermont Cheddar Mashed Potatoes 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

Categories     side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 10

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, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 452 milligrams, Sugar 1 gram, TransFat 1 gram

BEN'S GARLIC CHEDDAR MASHED POTATOES



Ben's Garlic Cheddar Mashed Potatoes image

Make and share this Ben's Garlic Cheddar Mashed Potatoes recipe from Food.com.

Provided by WiGal

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

5 large russet potatoes
3 tablespoons butter
2 garlic cloves, minced
2/3 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated sharp cheddar cheese (4 ounces)

Steps:

  • Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
  • Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and graualy add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.

WHITE CHEDDAR MASHED POTATOES



White Cheddar Mashed Potatoes image

Make and share this White Cheddar Mashed Potatoes recipe from Food.com.

Provided by appleydapply

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes, peeled and cut into chunks
3 teaspoons salt (divided)
1/4 cup unsalted butter, at room temperature
1/4 cup sour cream
1/4 teaspoon white pepper
1 1/2 cups white cheddar cheese, grated
1/2 cup whipping cream

Steps:

  • Cover the potatoes with water in a large saucepan and add 2 tsp salt. Bring to a boil and cook until potatoes are tender, about 20 minutes (check with fork). Drain well.
  • Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for 20-30 seconds. Add the remaining 1 tsp salt, white pepper, and cheddar. Whip to incorporate. Add the cream and whip until the potatoes are smooth.

Nutrition Facts : Calories 433.7, Fat 28, SaturatedFat 17.5, Cholesterol 87.1, Sodium 1395.3, Carbohydrate 34.4, Fiber 4.2, Sugar 2, Protein 12.7

LOADED MASHED POTATOES WITH BACON AND CHEDDAR



Loaded Mashed Potatoes with Bacon and Cheddar image

Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

5 pounds russet or Yukon gold potatoes
8 ounces bacon (about 10 slices)
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1 cup sour cream
1 small onion, grated on the large holes of a box grater, juice reserved
1/2 bunch fresh chives, finely chopped (about 1/4 cup)
2 1/2 cups grated cheddar cheese (about 6 ounces)
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
  • Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
  • Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
  • Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON



Garlic Mashed Potatoes with Roasted Garlic Cheddar and Bacon image

Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 10

Number Of Ingredients 9

5 pounds russet potatoes
10 slices Dietz & Watson Gourmet Smoked Bacon
1 (8 ounce) package cream cheese, room temperature
½ cup unsalted butter, melted
1 cup sour cream
¼ cup minced chives
2 ½ cups Dietz & Watson Roasted Garlic Cheddar Cheese, grated
2 teaspoons kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
  • Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
  • Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
  • Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Nutrition Facts : Calories 628.8 calories, Carbohydrate 42.7 g, Cholesterol 121.7 mg, Fat 40.8 g, Fiber 3 g, Protein 24.2 g, SaturatedFat 23.2 g, Sodium 1113.7 mg, Sugar 1.5 g

CRISPY CHEDDAR MASHED POTATO PUFFS



Crispy Cheddar Mashed Potato Puffs image

Battered, deep-fried mashed potato puffs with bacon and a cube of Cheddar inside. Serve with chive sour cream.

Provided by Borden® Cheese

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h10m

Yield 4

Number Of Ingredients 12

¾ cup sour cream, divided
1 teaspoon finely chopped chives or green onions
8 ounces Borden® Medium Cheddar Cheese Chunk, divided
2 medium russet potatoes, peeled and chopped
2 tablespoons Borden® Butter
⅛ teaspoon garlic powder
⅛ teaspoon seasoned salt
⅛ teaspoon dry mustard
¼ teaspoon salt
15 bacon strips, cooked crisp and crumbled
1 cup beer batter dry mix
Oil, as needed for frying

Steps:

  • MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
  • Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
  • Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
  • Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
  • Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.

Nutrition Facts : Calories 778.2 calories, Carbohydrate 42.8 g, Cholesterol 133.2 mg, Fat 44.9 g, Fiber 1.4 g, Protein 30.8 g, SaturatedFat 26.8 g, Sodium 2330.5 mg, Sugar 0.8 g

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2016-11-02 In a large pot, bring potatoes to a boil and cook for 15-20 minutes until tender. Drain. Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Add cream cheese, butter, sour cream, milk, garlic powder, salt and pepper to potatoes and mash. Fold in 1 ½ cups Cache Valley Mild Cheddar Cheese.
From therecipecritic.com


MASHED POTATOES WITH CAULIFLOWER AND CHEDDAR | METRO
Preparation. Peel potatoes and cut into 2 inches (5 cm) pieces. In saucepan of boiling salted water, cook potatoes and garlic 10 minutes. Add cauliflower florets and cook another 10 minutes. Drain well. With potato masher or food mill, mash potatoes, cauliflower and garlic; beat in hot milk, olive oil, salt and pepper. Stir in cheese.
From metro.ca


CHEDDAR GARLIC MASHED POTATOES | I HEART RECIPES
2014-03-12 Once the butter is melted, add in the garlic and cook for 1-2 minutes. Add the drained potatoes into the pan, and mashed to potatoes. Pour in 1/2 cup of the half and half, then stir the potatoes. Pour in the remaining half and half, and stir the potatoes until smooth. Sprinkle in the salt and pepper. Stir. Sprinkle in the cheese, and fold in.
From iheartrecipes.com


CHEDDAR GREEK YOGURT MASHED POTATOES - LIFE AS A STRAWBERRY
2013-10-15 Boil potatoes in a pot of salted water for 25-30 minutes, until they are easily pierced with a fork. Drain potatoes and return them to the hot pot. Add milk, 1 cup of greek yogurt, butter, salt, pepper, and shredded cheddar cheese to potatoes and mash it all together with a potato masher. If potatoes are too dry, add the remaining ½ cup of ...
From lifeasastrawberry.com


CHEDDAR & GARLIC MASHED POTATOES | FOODLAND
Drain and transfer potatoes and garlic back into hot saucepan; set over low heat. Step 2 Add sour cream, butter, salt and pepper; mash to preferred consistency. Fold in 3/4 cup (175 mL) Cheddar. Transfer to serving dish. Sprinkle with parsley and remaining Cheddar.
From foodland.ca


RED LOBSTER CHEDDAR MASHED POTATOES RECIPE - SECRET COPYCAT …
2021-09-07 Place potatoes in a large cooking pot. Add cold water to cover. Place on stovetop over medium heat. Bring to a boil. Reduce heat slightly and simmer until fork tender. Drain completely. Place potatoes in a large mixing bowl. Mix with an electric mixer until smooth. When smooth, add butter.
From secretcopycatrestaurantrecipes.com


CLASSIC MEATLOAF STUFFED WITH CHEDDAR MASHED POTATOES
Potatoes: 1 lb Russet potatoes, peeled and cut into 2-inch pieces 1/3 cup Hot milk, plus more as needed 3 tbsp Unsalted butter, cut into pats Kosher salt & fresh black pepper 1/2 cup Shredded cheddar 1 or 2 Scallions, sliced Meatloaf: 1.5 lbs Ground beef 1 Small onion, grated on large holes 1 Garlic clove, finely grated 1 Jalapeno, seeded and chopped 1/4 cup Ketchup, divided …
From gooddishtv.com


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