Cheesy Mashed Potatoes
By America's Test KitchenPublished on July 26, 2011
Yield
Serves 4 to 6
Ingredients
Before You Begin
The amount of half-and-half needed to achieve the correct consistency will depend on the potatoes you use and how well you drain them. It is important for both the butter and the half-and-half to be hot when added to the potatoes to make sure that the cheese melts.
Instructions
- Cover potatoes with 1 inch water in large saucepan. Bring to simmer over high heat (this should take about 10 minutes). Reduce heat to medium and continue to simmer until potatoes are tender and dinner fork can be slipped easily into center, about 20 minutes longer.
- Drain potatoes in colander, tossing gently to remove any excess water. Wipe saucepan dry and return potatoes to pan off heat. Using masher, work potatoes into uniform consistency. (Alternatively, push potatoes through ricer or food mill and back into dry saucepan.)
- Using large wooden spoon or rubber spatula, stir melted butter into potatoes until just combined. Sprinkle salt and pepper over potatoes and add 1/2 cup hot half-and-half and sour cream. Stir until just combined. Stir in remaining half-and-half as needed to achieve desired consistency. Gently fold in 1 1/2 cups cheese. Taste and adjust seasonings. Sprinkle remaining 1/2 cup cheese over potatoes and cover pot with lid. Let sit for 5 minutes and then partially stir in cheese. Transfer potatoes to serving bowl and serve.
Yield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To perfect our Cheesy Mashed Potatoes recipe, we started with the potatoes. After testing all the options, we favored russets because they whipped up light and fluffy. We found it best to use a strong-flavored cheese and not be stingy. One trick we unearthed was to add the ingredients to the potatoes in a certain order: melted butter first, then the hot half-and-half, sour cream, and finally most of the cheese. Beating in the cheese was what turned the potatoes gummy, but simply allowing it to melt on top at the end and then partially stirring it in resulted in gooey pockets. For the biggest cheese flavor in our Cheesy Mashed Potatoes recipe, we gently folded in a portion of the cheese once everything was mixed together, and then melted the rest on top.
Before You Begin
The amount of half-and-half needed to achieve the correct consistency will depend on the potatoes you use and how well you drain them. It is important for both the butter and the half-and-half to be hot when added to the potatoes to make sure that the cheese melts.
Instructions
- Cover potatoes with 1 inch water in large saucepan. Bring to simmer over high heat (this should take about 10 minutes). Reduce heat to medium and continue to simmer until potatoes are tender and dinner fork can be slipped easily into center, about 20 minutes longer.
- Drain potatoes in colander, tossing gently to remove any excess water. Wipe saucepan dry and return potatoes to pan off heat. Using masher, work potatoes into uniform consistency. (Alternatively, push potatoes through ricer or food mill and back into dry saucepan.)
- Using large wooden spoon or rubber spatula, stir melted butter into potatoes until just combined. Sprinkle salt and pepper over potatoes and add 1/2 cup hot half-and-half and sour cream. Stir until just combined. Stir in remaining half-and-half as needed to achieve desired consistency. Gently fold in 1 1/2 cups cheese. Taste and adjust seasonings. Sprinkle remaining 1/2 cup cheese over potatoes and cover pot with lid. Let sit for 5 minutes and then partially stir in cheese. Transfer potatoes to serving bowl and serve.
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