White Cheddar Mashed Potatoes

Mouthwatering White Cheddar Mashed Potatoes with sour cream, garlic and sharp cheddar are both fluffy and creamy with just the right amount of buttery goodness!

Course Side Dish

Cuisine American

Keyword White Cheddar Mashed Potatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 312kcal

Author Ang Paris

Equipment

Ingredients

3 pounds potatoes peeled and quartered
3 ounces unsalted butter at room temperature
3 cloves garlic minced
1 ½ teaspoon salt
¾ teaspoon white pepper or black pepper
⅓ cup sour cream
½ cup heavy cream
6 ounces shredded sharp white cheddar cheese

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Instructions

Peel the potatoes, then use a sharp knife to quarter potatoes.
3 pounds potatoes
Place potatoes into a large pot and fill with cold water until the potatoes are all submerged.
After that, place the pot onto a burner set to high heat to bring it up to a boil.
Once the water is boiling, reduce to medium heat. Boil potatoes until they are fork tender.
Pour the potatoes carefully into a colander set over the sink. Drain water completely.
Place the pot back onto a burner set to medium.
Then, melt the butter in the pan, then cook the garlic for 1-2 minutes until golden brown.
3 ounces unsalted butter, 3 cloves garlic
Return potatoes back to the pot and use a potato masher to mash potatoes until they start to break down. You can leave them lumpy or mash a bit more for a creamier texture.
Season potatoes with salt and pepper.
1 ½ teaspoon salt, ¾ teaspoon white pepper or black pepper
Next, use a rubber spatula to mix in the sour cream and heavy cream. You can further mash the potatoes if you like but stop as soon as you reach your desired consistency.
⅓ cup sour cream, ½ cup heavy cream
Finally, stir in the shredded white cheddar cheese.
6 ounces shredded sharp white cheddar cheese
Transfer to a large bowl or other serving dish and serve hot.

Notes

Make Ahead Instructions

Prepare the mashed potatoes recipe according to the instructions above 1-2 days ahead of time.
Allow the potatoes to cool for 15-20 minutes, then cover and refrigerate.
Above 40-minutes before you want to serve the potatoes, remove them from the refrigerator and preheat the oven to 350F.
Bake the potatoes for 20-30 minutes until heated through.
Add an extra tablespoon of butter and then use a fork to fluff up the potatoes.
Serve hot.

Storage and Reheating

To Store: Allow the potatoes to cool. Place leftover mashed potatoes in an airtight container and store in the fridge for 3-5 days.

To Reheat: Place the potatoes into an oven-safe dish and bake at 350˚F for 20-30 minutes until warmed through. If the potatoes seem dry, you can add a bit more butter and cream.

Alternatively, you can warm up individual portions in the microwave. Use a microwave-safe dish and warm in 30 second intervals until heated through.

Variations

We recommend that you try our creamy potatoes for the first time just as it is written for the best results, because that is how the recipe has been tested.

However, the next time you make it, you might consider one of these different ways of making this great recipe.

For a lighter version, substitute whole milk for the heavy cream, and use low-fat sour cream.
Substitute white cheddar cheese with buttery fontina, nutty gouda, or even fresh parmesan.
Garnish with your favorite herbs like fresh parsley, fresh thyme leaves, fresh dill or even green onions.

Can you keep mashed potatoes warm in a slow cooker?

Yes. Spray the inside of the slow cooker with cooking spray. add the potatoes and set the slow cooker to WARM. mashed potatoes can stay in the slow cooker on WARM for up to 2 hours.

How far in advance can I make mashed potatoes?

Mashed potatoes can be made 1-2 days ahead of time. About 30 minutes before you want to serve, place the potatoes in the oven at 350F and cook 20-30 minutes until heated through. Top with an extra tablespoon of butter and serve hot.

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