Marry This Cheddar and Sour Cream Mashed Potatoes recipe is a creamy and cheesy recipe, which is made with sharp white cheddar and smoky Gouda. It’s the ultimate comfort food recipe, a decadent side dish perfect for any holiday or special occasion.
Jump to RecipeCheddar and Sour Cream Mashed Potatoes Ingredients
A rich, decadent combination for the ultimate cheesy side dish.
- 5 lb. russet potatoes, peeled and quartered
- 2 tsp. kosher salt, plus more to taste
- 1 1/2 cups sour cream
- 6 Tbsp. salted butter, cut into pieces
- 1/2 cup whole milk, plus more if needed
- 8 oz. sharp white cheddar cheese, grated (about 2 cups)
- 8 oz. gouda cheese, grated (about 2 cups)
- 2 Tbsp. fresh chives, chopped
How To Make Cheddar and Sour Cream Mashed Potatoes
A step-by-step guide to the creamiest, cheesiest potatoes ever.
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring the water to a boil and cook for 20 to 25 minutes, until the potatoes are very tender and can be easily pierced with a fork.
- Drain and Dry: Drain the potatoes thoroughly in a colander. Return the empty pot to the still-hot burner (with the heat turned off) and add the potatoes back in. Let them sit for a minute or two to allow any excess water to evaporate.
- Mash and Add Creaminess: Using a potato masher, mash the potatoes until no large chunks remain. Add the sour cream, pieces of butter, and the milk. Continue to mash until the mixture is smooth.
- Melt in the Cheese: Add half of the grated cheddar and half of the grated Gouda to the hot potatoes. Mash until the cheese is melted and incorporated. Add the remaining cheese and continue to mash until it is all melted and the potatoes are incredibly cheesy and smooth.
- Serve: If the potatoes seem too thick, you can thin them with an extra splash of milk. Season with more salt to taste. Transfer to a serving bowl and top with the fresh chives before serving hot.
Recipe Tips
For the fluffiest, gooiest, most flavorful mashed potatoes.
- What are the best potatoes for mashing? Starchy potatoes like Russets or Idaho potatoes are the absolute best choice for mashed potatoes. They break down easily and become light and fluffy, and they absorb the butter and cream beautifully.
- How to get the creamiest mashed potatoes? Adding the butter, sour cream, and milk while the potatoes are still steaming hot is key. The heat will help everything melt and incorporate smoothly. Adding the cheese in two batches also helps it melt evenly without clumping.
- Can I make these ahead of time? Yes, this is a perfect make-ahead holiday side dish. You can prepare them completely and then transfer them to a slow cooker on the “keep warm” setting for up to 2-3 hours. Alternatively, place them in a buttered casserole dish, let them cool, and refrigerate. Reheat, covered, in a 350°F oven for about 30 minutes until hot.
- Do I have to grate my own cheese? For the smoothest, meltiest result, it is highly recommended that you grate your own cheese from a block. Pre-shredded cheeses are coated in starches to prevent clumping, which can result in a slightly grainy texture when melted.
What To Serve With Cheddar and Sour Cream Mashed Potatoes
The perfect main courses to pair with this ultimate comfort food side.
These decadent mashed potatoes are a star side dish that pairs wonderfully with:
- A Thanksgiving Turkey or Christmas Ham with plenty of gravy
- A perfectly seared steak or a rich beef roast
- Hearty meatloaf or crispy fried chicken
- Braised short ribs or pot roast
How To Store Cheddar and Sour Cream Mashed Potatoes
Keeping your leftovers creamy and delicious.
- Refrigerate: Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the mashed potatoes in a saucepan over low heat with a splash of milk or cream, stirring until smooth and hot. You can also reheat them in the microwave.
Cheddar and Sour Cream Mashed Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 480 kcal
- Carbohydrates: 40 g
- Protein: 15 g
- Fat: 29 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s generally not recommended. Using an electric mixer on potatoes can easily overwork their starches, which can result in a texture that is gummy and gluey rather than light and fluffy. A simple hand masher or a potato ricer is the best tool for the job.
Yes. While the combination of sharp cheddar and smoky Gouda is fantastic, you could use all cheddar, or substitute with other good melting cheeses like Monterey Jack, Gruyère, or even a spicy pepper jack.
For the creamiest, most classic texture, peeling Russet potatoes is highly recommended as their skin is thick and can be tough. If you prefer a more rustic, skin-on mashed potato, you could use a thin-skinned variety like Yukon Golds.
Try More Recipes:
- Instant Pot Sweet Potato Curry Recipe
- Buffalo Chicken Baked Potatoes Recipe
- Sweet Potato and Black Bean Tacos Recipe
Cheddar and Sour Cream Mashed Potatoes Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings15
minutes25
minutes480
kcalThe ultimate rich and decadent mashed potatoes, loaded with tangy sour cream, sharp white cheddar, and smoky Gouda cheese for an incredibly creamy and flavorful holiday side dish.
Ingredients
5 lb. russet potatoes, peeled and quartered
1 1/2 cups sour cream
6 Tbsp. salted butter
1/2 cup whole milk
8 oz. sharp white cheddar cheese, grated
8 oz. gouda cheese, grated
2 Tbsp. fresh chives, chopped
2 tsp. kosher salt
Directions
- Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook for 20-25 minutes until very tender.
- Drain the potatoes well and return them to the hot pot to steam dry for a minute.
- Mash the potatoes until no large lumps remain.
- Add the sour cream, butter, and milk and mash until smooth.
- Add half of both cheeses and mash until fully melted and incorporated.
- Add the remaining cheese and continue to mash until completely melted and smooth.
- Stir in a splash of extra milk if needed, season to taste with more salt, and top with fresh chives before serving.
Notes
- Using starchy Russet potatoes will give you the fluffiest, lightest mashed potatoes.
- For the smoothest potatoes, use a potato ricer instead of a masher.
- Grating your own cheese from a block will provide the best, smoothest melt.
- This is a perfect make-ahead side dish; keep warm in a slow cooker or reheat in the oven before serving.
