These cheesy white cheddar mashed potatoes are the perfect comfort food recipe. Loaded with buttermilk and Irish white cheddar, they’re a creamy, smooth and fluffy concoction that can’t be beat. I recommend serving with even more melted butter on top for added decadence.
A few months ago, I wrote a piece called Interesting Facts About Me.
And while I shared a lot of fun and random facts about myself, I realized I left out one weird quirk.
While most parents packed their kids peanut butter and jelly sandwiches for lunch, my mom did not.
Instead, she filled a thermos with cheesy mashed potatoes.
Unlike most kids, I really didn’t care about being weird at lunch. All I cared about was devouring an entire thermos of cheesy hot mashed potatoes between classes.
And to be quite truthful, mashed potatoes are still one of those foods that I can still eat everyday.
Especially right now since I’m pregnant and all my body wants is CARBS, CARBS, CARBS!!!
So what makes this mashed potato recipe so good and different from the millions of other mashed potato recipes on the internet?
Mine are loaded with Irish White Cheddar, buttermilk and lots of salty butter. Just like at that cheesy pull below!
They’re cheesy, creamy, light and fluffy and absolutely delicious!
Whether you want to serve them during Thanksgiving, Christmas or St. Patricks Day or you’re making them for a regular old week night meal, you will not be disappointed!
- yukon gold potatoes
- salted butter
- Irish white cheddar (or another medium-hard cheese like gouda or havarti)
- kosher salt
- reserved starchy potato water
Instructions on how to make them
Making cheesy white cheddar mashed potatoes is super simple.
First, skin the potatoes and cut into fourths. I like to rinse the potatoes a few times to remove any debris and extra starch.
Next, add them to a pot. Now fill the pot with water and add 2 tsp of kosher salt.
Put the pot on the stove and crank the heat to high. Start a timer for 30 minutes.
During this time, the water will heat the potatoes evenly and they will cook them at a more steady pace.
After 30 minutes, test your potatoes with a fork. If the fork goes through them quite easily, they’re done. If not, continue boiling until they’re super tender.
Meanwhile, shred the cheddar and set out the buttermilk and the butter. Having these ingredients room temp will be better for the texture.
When the potatoes are done, strain them but be sure to save at least 1 cup of the water that the potatoes were boiling in.
Once you strain the potatoes, add them back to the pot and add half a stick of diced butter, all of the buttermilk, and the white cheddar and mash until smooth and creamy.
Now add half a cup of reserved pasta water and mash one more time. This will help melt the cheese if it isn’t already.
Just be sure not to mash the potatoes too much or the starches will make them have a glue-y texture.
Now add the cheese and more salt. Stir until the cheese has melted and everything is smooth and creamy.
If you think your mashed potatoes are too stiff, add a little bit more of the potato water and stir. If you run out of the potato water, you can add more buttermilk.
Now that they’re ready, melt the remaining butter and pour it on top before serving.
Best Potatoes for mashed potatoes
In my personal opinion, Yukon Gold potatoes are the best for making mashed potatoes.
They’re large enough to skin and once smashed, they create a rich and creamy texture that is unbeatable.
You can also use red potatoes but if you do it’s easier to leave the skin on because they’re typically pretty small.
How to reheat mashed potatoes
My favorite way to reheat mashed potatoes involves simply pouring the mashed potatoes in a microwave safe bowl then adding some milk or half n half on top.
I recommend about a half a cup of milk if you’re microwaving the whole serving size. However if you’re just microwaving a personal single serving size bowl, 1-2 tbsp will be perfect.
Turn the microwave on for two minutes then stir thoroughly. Continue this method, 2 minutes at a time, until the mashed potatoes are heated all the way through.
Just be sure to season with more salt if needed!
If you don’t have a microwave and are doing this stove top, add a little bit of butter and some milk to a pot and turn the heat to medium-low. Once that starts to melt, add in the potatoes and continue stirring until the potatoes are heated through.
What to pair them with
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Recipe: White Cheddar Mashed Potatoes
Cheesy White Cheddar Mashed Potatoes
- 4 tsp kosher salt divided
- 5 lbs yukon gold potatoes
- 1 stick butter divided
- 1.5 cups buttermilk
- 2 cups irish white cheddar
- 1/2 cup potato starch water + more for reheating
- First skin and scrub your potatoes then dice them into fourths so that the pieces are similar in size. Rinse them off to remove any debris and extra starch.
- Add the potatoes to a large pot and fill with water and 2 tsp salt.
- Put the pot on the stovetop, turn the heat to high and set a timer for 30 minutes.
- Meanwhile, set out the butter, buttermilk, and cheddar so they all become room temperature. You should also shred the cheddar at this time.
- Once the timer goes off, use a fork to pierce the thickest potato you see. If it goes through easily, then the potatoes are done. If not, continue boiling until they’re tender to the piercing.
- Before straining, be sure to save at least 1 cup of the boiling liquid.
- After you strain the potatoes, add them back to the pot and add half a stick of diced butter, all of the buttermilk, and the white cheddar and mash until smooth and creamy.
- Now add in the super hot reserved potato water and the remaining 2 tsp of salt and give it another mash. If you think they’re too thick, you can add more potato water. If you run out of the potato water and they’re still too thick, you can add more buttermilk.
- Lastly, taste the potatoes one more time then transfer into a serving bowl. Melt the remaining butter and pour it on top right before serving.