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 easy to make, but it's proper comfort food.
Oh, and a potato ricer is the way to go for lump-free mash.
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*Post updated in May 2023Easy and deliciously comforting, nothing beats a good creamy mash, except, of course, the addition of cheese!
Make-ahead
Fantastic for a dinner party too, as you can make it up to the point of putting the cheesy mash in a dish, then just cover in cling film till you're ready to cook later on.
When you are ready, simply remove the cling film and fluff it up with a fork. It will now be ready to go in the oven when 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 - I noticed Gordon Ramsay does it and so this top tip is really all his!
Which potatoes make the best mash?
The best potatoes to make mash is to use floury potatoes such as Maris Piper, King Edward, Desiree or Estima.
You do not want a waxy variety to make your mash as it will be horrid. Waxy potatoes, like new potatoes, have a smooth, dense flesh that holds its shape well when cooked.
They work well in salads or simply boiled, but never 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
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.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
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 to see how they are doing. Once you can easily insert a sharp knife, they're cooked.
- You may well have to cook them for a further 5 minutes as 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 them well and put the saucepan to one side - just for a few minutes. This will allow them to dry out a little bit from the residual heat from the saucepan.
- As I always add salt to the cooking water, I don't need to season with salt.
- Add the milk and butter and mash until nice and smooth.
- Add more milk or butter if you need to, but you don't want sloppy potatoes, so add a little at a time.
- Once mashed and 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.
- Put the mash through a potato ricer and then into an ovenproof dish.
- Sprinkle the top with a little more cheese and sprinkle over the paprika if using.
- Put the dish into your preheated oven for about 25-30 minutes, or until the top has gone nice and 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