How to make Cheesy Mashed Potatoes
Cheese mash is an easy side for so many dishes, there are many ways to cook potatoes.
Not only is it an easy recipe, but it's proper comfort food too.
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*Post updated in May 2023Oh, and a potato ricer is the way to go for lump-free mash.
Easy and deliciously comforting, nothing beats a good creamy mash, except, of course, the addition of cheese!
Make-ahead
Ideal for a dinner party as you can make it up to the point of putting the cheesy mash in a dish, then just cover it with cling film until you're ready to cook when you're ready.
Be sure to cook at room temperature otherwise, it will take a while to get hot and could burn on top.
When ready, simply remove the cling film and use a fork to fluff it up. It can now go into the oven whenever you need it to.
Creamy mashed potatoes
Never have lumpy mash again, be getting yourself a potato ricer, seriously, you'll wonder how you lived without one! 😉
Seriously, you need to buy a potato ricer, it is the very fellow for the ultimate lump-free mash.
The addition of an egg yolk really makes a difference to creamy mash.
Which potatoes make the best mash?
The best potatoes to make mash are floury potatoes such as Maris Piper, King Edward, Desiree, or Estima.
Don't use a waxy variety to make your mash because it will be horrid.
Waxy potatoes, like new potatoes, have a smooth, dense flesh that holds its shape well when cooked. Whilst they work well in salads or simply boiled, but never work when mashed.
Waxy varieties include Charlotte, Maris Peer, and Jersey Royals.
What can I serve with cheesy mashed potatoes?
Cheesy mash is delicious even on its own, but here are a few ideas.
Ingredients
- 1.5kg Maris Piper potatoes - cut into large chunks
- 2 tablespoons of whole milk (full fat)
- 25g unsalted butter - yes butter, not margarine!
- 1 egg - yolk only
- a handful of grated extra mature Cheddar cheese
- Optional: ½ teaspoon sweet paprika - for sprinkling
Equipment
- large saucepan with a lid
- potato ricer - if you don't already have one, you'll find a potato ricer is life-changing!
Recipe Top Tips!
- Once the potatoes are cooked and mashed, sprinkle over a bit more cheese and paprika if used - that's not exactly necessary, but I like to do it for added interest!
- At this point, you can cover it with cling film and cook it later on if you need to.
- If you had it in the fridge you need to remove it beforehand which will allow the mash to get to room temperature, otherwise, it will take ages to heat through and might well dry out.
- Be careful not to over-stir your mash, or it will go gloopy.
See the recipe in the printable recipe card below.
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How to Make Cheesy Mashed Potatoes
Ingredients
- 1.5kg Maris Piper potatoes - cut into large chunks
- 2 tablespoons of whole milk (full fat)
- 25g unsalted butter - yes butter, not margarine!
- 1 egg - yolk only
- a handful of grated extra mature Cheddar cheese
- Optional: ½ teaspoon sweet paprika - for sprinkling
Instructions
- Put the potatoes into cold, salted water and bring to a boil. Boil for about 15 minutes, then check how they are doing. Once you can easily insert a sharp knife, they're cooked. You may have to cook them for 5 minutes more; the exact time will depend on the size you cut them. You want them cooked but not so much that they turn to slush!
- Once cooked, drain well and put the saucepan to one side for a few minutes; this will allow them to dry out a bit from the residual heat from the saucepan.
- As I add salt to the cooking water, I don't need to season with salt but now is the time to season if you wish.
- Add the milk and butter then mash until nice and smooth. Add more milk or butter if needed, but you don't want sloppy potatoes, so add a little at a time. Once mashed add the egg yolk and stir through.
- Grate as much extra matured cheddar cheese as you want - you want a good handful and stir it into the mash.
- Pass the mash through a potato ricer and then into an ovenproof dish. Sprinkle the top with more cheese and sprinkle over the paprika if used.
- Put the dish into your preheated oven for about 25-30 minutes, or until the top is crispy, and golden brown.
The ulitmate comfort food. Ever tried cooking the potatoes in milk instead of water? Also when you're roasting save the roasting juices on the tray. When that is cold (in the fridge) you can scrape of the fat and use the meat juices below - stir in the mash to give it a flavour kick - chicken juices are the best for this! Maybe not for vegetarians though..... but the oil you save from sun dried tomatoes and marinated artichokes is great stirred into mash too.
ReplyDeleteOh you are making me starving Jan! This brings back childhood memories. My mum used to layer the mash and the grated cheese, with more cheese on top, it was delicious! Oh, I want some right now, this minute. My mouth is watering just thinking about it!
ReplyDeleteThat looks incredible!
ReplyDeleteThis is a good "make-ahead" side dish for a dinner instead of mashed potatoes and they are tastier and cheesier!
ReplyDelete