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Cheddar Mashed Potatoes

Cheddar mashed potatoes with Yukon golds are boiled until tender, then mashed and cooked just long enough to melt sharp cheddar into a creamy, stretchy texture. Finished with extra shredded cheese and green onions for a classic American side that’s hot and comforting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 546
Ingredients Equipment Method Notes

Ingredients
  

Cheddar mashed potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
  • 1 tbsp salt for the water
  • 0.25 cup unsalted butter
  • 0.75 cup whole milk warmed
  • 0.5 cup sour cream
  • 2 cup shredded sharp cheddar plus more for topping
  • 1 tsp salt for seasoning
  • 0.25 tsp black pepper
  • 2 green onions sliced

Equipment

  • 1 Dutch oven

Method
 

Boil and drain
  1. Bring a Dutch oven of salted water to a boil, then add the peeled and cubed Yukon gold potatoes. Boil for 15-18 minutes until the potatoes are tender, then drain well with no standing water.
Mash with butter
  1. Return the drained potatoes to the pot and set over low heat. Mash with the unsalted butter until the mixture looks smooth and slightly dry.
Make it creamy
  1. Stir in the warmed whole milk and sour cream. Mix until fully incorporated and creamy.
Melt in cheddar
  1. Add the shredded sharp cheddar and stir until melted and creamy. Keep the heat low so the cheese smooths out without breaking.
Season and serve
  1. Season with salt and black pepper, stirring to distribute evenly. Taste and adjust if needed.
Finish with toppings
  1. Top with extra shredded cheddar and the sliced green onions. Serve hot while the cheese pull is stretchy.

Notes

Pro tip: drain the potatoes thoroughly after boiling and mash over low heat—this helps the texture stay fluffy instead of watery. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of warm milk. Freezing is not recommended because dairy-based mash can become grainy after thawing. For a lighter option, use low-fat milk and reduced-fat sour cream (texture will be slightly less rich).