Creamy Idaho Mashed Potatoes with Vermont Cheddar

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If you’re craving the ultimate comfort food side dish, these creamy Idaho mashed potatoes deliver great flavor in every bite. We’re talking smooth, buttery potatoes with sharp, melty cheddar for a bowl of pure comfort.

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Whether you’re making dinner for the family or hosting friends, these easy-to-make cheesy mashed potatoes are always a hit. This is an adaptation of the NY Times recipe with a few differences.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Additional Time: 5 minutes
• Total Time: 40 minutes
• Servings: 6
• Prep Level: Beginner +

Ingredient Notes

• Real Idaho potatoes: Russet potatoes are the classic choice for super fluffy mashed potatoes, but Yukon Golds have a naturally buttery texture with a bit more richness.
• Vermont cheddar: Go for the sharp or extra sharp for that bold cheesy flavor. Grate it fresh for the smoothest melt.
• Melted butter: Unsalted butter lets you control the salt level. You can use salted butter, but add less salt and taste as you go.
• Milk or cream:​ Whole milk works, but for ultra-creamy mashed potatoes, use heavy cream or half-and-half. For a skinny version, substitute with chicken broth.
• Egg yoke: The secret ingredient that adds richness and gives the potatoes a silky, almost soufflé-like texture.
• Salt and pepper:​ Be generous with the salt when boiling the potatoes, then season to taste when mashing.
• Optional add-ins: Garlic, a pinch of nutmeg, or a little sour cream. 
• Garnishes: Fresh chopped parsley, green onions, or chives.

Step-by-Step Instructions

• Peel, rinse, and cube the potatoes, then place them in a large pot of well-salted cold water.
• Boil until tender. Drain well in a colander and place in a large bowl.
• While the potatoes are cooking, place the butter in a microwave-proof bowl and melt. Grate the cheese.

• Use an electric mixer and beat the potatoes for 2 to 3 minutes.
• Add the melted butter, cheese, minced garlic (if using), salt, and pepper. Beat again for a minute or so.
• Add in the egg yolk and slowly stir in the heavy cream a bit at a time.

• Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Beat until you reach your desired creaminess.
• Transfer to a serving bowl and serve immediately.

Laura Belle’s Tips

1. Start with cold water – Always add your potatoes to cold, salted water before boiling. It helps them cook evenly and keeps the texture creamy, not gummy.
2. Don’t overmix – Mash just until smooth. Overworking the potatoes can create a gummy texture.
3. Warm the milk or cream – Cold dairy can cool the potatoes and make them stiff.
4. Grate your cheese – Pre-shredded cheese has additives that don’t melt into the potatoes.

Storing

Let the mashed potatoes cool completely, then store them in an airtight container in the fridge for up to 4 days.

Make-Ahead

These mashed potatoes can be made a day or two in advance. 

Reheating

Warm them gently on the stovetop or in the microwave. Add a little milk, cream, or butter to bring back the creaminess.

What to Serve with Mashed Potatoes

• Beef Pinwheels
• Slow Cooked English Cut Short Ribs
• Chicken Pie
• Cajun Salmon and Shrimp
• Meatballs and Gravy
• Garlic Pork Chops from Back To My Southern Roots

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Yield: 6 servings

Creamy Idaho Mashed Potatoes with Vermont Cheddar

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If you're craving the ultimate comfort food side dish, these creamy Idaho mashed potatoes deliver great flavor in every bite. We're talking smooth, buttery potatoes with sharp, melty cheddar for a bowl of pure comfort.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• 2 pounds of Yukon Gold potatoes (4 to 6, depending on the size)
• 3/4 cup shredded Vermont cheddar cheese
• 4 tablespoons of unsalted butter – melted
• 2 teaspoons minced garlic – optional
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large egg yolk
• 1/2 cup heavy cream – heated
• ​Freshly chopped parsley – optional garnish

Instructions

1. Peel, rinse, and cube the potatoes, then place them in a large pot of well-salted cold water.
2. Boil over medium heat until tender, about 15-20 minutes. Drain well in a colander and place in a large bowl.
3. While the potatoes are cooking, place the butter in a microwave-proof bowl and melt. Grate the cheese.
4. Use a hand mixer and beat at medium speed for 2 to 3 minutes.
5. Turn off the mixer and add the butter, cheese, minced garlic (if using), salt, and pepper. Beat again for a minute or so.
6. Add in the egg yolk and slowly stir in the heavy cream a bit at a time.
7. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until you reach your desired creaminess. About 2 to 3 minutes.
8. Transfer to a serving bowl, and add optional garnish and a couple of pats of butter. Serve immediately.

Notes

Helpful Equipment

• Large pot
• Large bowl

• Electric mixer

Recipe Tips

Start with cold water to boil the potatoes.

For the best texture, don't overmix the potatoes.

Warm the milk or cream before adding.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 361Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 120mgSodium: 311mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 10g

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