Cheesy Mashed Potatoes

Creamy cheesy mashed potatoes made with Cheddar and Red Leicester. A simple classic side dish with a smooth flavour perfect for any cosy family dinner.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: British

Servings: people

Calories: 534kcal

Author: Georgina Hartley

Ingredients

1 kg potatoes
½ teaspoon kosher salt
2 tablespoons milk
90 g unsalted butter room temperature
90 g cheddar cheese grated
50 g red Leicester grated
40 g cream cheese room temperature
1 teaspoon Dijon mustard
½ teaspoon sea salt
⅛ teaspoon ground white pepper

Metric - US Customary

Instructions

Chop the potatoes into equal sizes (the medium ones should be quartered) then place into a large saucepan and fill with cold water. Bring to the boil, season with the kosher salt, then turn down to a simmer for 15-20 minutes until soft. Then drain.
Add the milk into the same saucepan the potatoes were cooked in. You shouldn’t really need to turn the heat back on as the milk will warm in the residual heat of the pan.
Press the hot potatoes through a potato ricer directly into the saucepan with the milk until all the potatoes have been riced.
Add the cream cheese into the saucepan with the butter, both of the grated cheeses and the Dijon mustard. Then sprinkle over the salt and pepper.
Use a silicone spoon to turn the potatoes around, allowing the cheeses and butter to melt into the potatoes.
Taste for seasoning and if you like what you taste then spoon the cheesy mashed potatoes into a serving dish then scatter over some spring onions to garnish and more flaky sea salt.

Notes

Choose floury potatoes. For the smoothest creamiest mashed potato I highly recommend Maris Pipers or King Edwards.
Make sure the potatoes are cut to a similar size for even cooking.
Warm the milk before adding to the potatoes and keep the butter, cheese and cream cheese at room temperature before adding in.
Don't overmash the potatoes or the results will turn out gluey.

Make ahead. You can prep potatoes up to 24 hours ahead by cutting them and storing them in cold salted water in the fridge.
Or make the mash fully, cool it, and refrigerate in an airtight container for up to 3 days before reheating. You can re-heat in the microwave or in the saucepan, make sure to add a little extra milk to aid with the re-heating.

Freeze. Make the whole recipe then cool completely. Spoon into an airtight container (or freezer bag) then store for up to three months. Thaw overnight in the refrigerator then re-heat as above.

Nutrition