Cheesy White Cheddar Mashed Potatoes
These cheesy white cheddar mashed potatoes are the perfect comfort food. Loaded with buttermilk and irish white cheddar, they’re a creamy, smooth concoction that can’t be beat. I recommend serving with even more melted butter on top for added decadence.
- 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.