Cheddar mashed potatoes

Ingredients

• 1 kg (2 lb)potatoes
• 45 g (3 tablespoons)butter
• 1 large sprigrosemary
• 1 teaspoongarlic powder
• 3 tablespoonssour cream
• 60 ml (¼ cup)milk
• 100 g (1 cup)shredded sharp white Cheddar
• to tastesalt and pepper

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut them into even-sized pieces. Put them in a large pot, cover with cold water and salt the water. Cook until the potatoes are tender when pierced with a fork.

2. 2

   Mash while hot

   Drain the potatoes and mash them while they are still hot, taking care not to mash for too long.

3. 3

   Brown the butter

   Finely chop the rosemary needles and add them to a small pot with the butter. Cook for a couple of minutes, until the butter is light brown and smells nutty.

4. 4

   Add the flavourings

   Add the rosemary brown butter, hot milk, sour cream, garlic powder and shredded cheddar to the bowl of mashed potatoes.

5. 5

   Season and stir

   Stir until everything is well combined, then season to taste with salt and pepper.

6. 6

   Serve the potatoes

   Enjoy!

What are cheddar mashed potatoes?

Mashed potatoes are a familiar American comfort-food side, made by cooking potatoes until tender and mashing them with rich additions. This version gets its savoury depth from sharp white Cheddar and butter browned with rosemary.

Sour cream brings a tangy note, while garlic powder seasons the mash without adding extra chopping. The mix of cheese, dairy and fragrant butter makes a flavourful accompaniment to a simple main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while butter, sour cream, milk and cheddar contribute much of the fat; the cheddar and dairy also provide protein. Balance a serving with vegetables and a protein-rich main.

Choose potatoes that mash well

Potatoes: Floury or all-purpose varieties tend to break down readily into a soft mash. Cut them into similarly sized pieces so they become tender at roughly the same time.

Cheddar: Sharp white Cheddar gives the mash a distinct cheese flavour. Shred it on the large holes of a box grater so it can be stirred through the hot potatoes.

Brown the butter carefully

Rosemary: Finely chop the needles so they distribute through the mash. A large sprig provides the herb for the butter without leaving long pieces in the finished dish.

Butter: Cook it with the rosemary for a couple of minutes and watch for a light-brown colour and nutty smell. It can go from browned to burnt quickly, so keep an eye on the pot.

Mash for a fluffy texture

Hot potatoes: Mash them soon after cooking, as directed, while they are still hot. Stop once they are broken down; prolonged mashing can make the texture less pleasant.

Dairy: The milk is added hot, alongside the sour cream and cheese. Stir just until the ingredients are combined rather than continuing to work the potatoes.

Check tenderness and seasoning

Doneness: A fork should pierce the potato pieces easily before you drain them. If they still feel firm in the centre, they need more cooking before mashing.

Seasoning: Salt the cooking water, then taste the finished mash and adjust the salt and pepper. The sharp cheddar adds savouriness, so tasting at the end helps you judge what is needed.

Plan the timing

The recipe takes about 25 minutes in total, with the potatoes cooking while you prepare the rosemary butter. Shred the cheddar and measure the remaining ingredients during that time if convenient.

Brown the butter only when you are ready to stir it into the mash, and have the milk hot for the mixing step. This helps keep the process moving once the potatoes are drained.

What to serve with them

These potatoes suit roast or grilled mains, as well as dishes with a savoury pan sauce or gravy. Their cheesy, herby flavour also works alongside green vegetables such as peas or green beans.

For a more balanced plate, serve a portion with a source of protein and vegetables. Keep the mash warm until serving so the cheese and butter remain well blended.

Recipe notes & tips

• Cut the potatoes into even pieces so they cook at a similar rate.
• Start the potatoes in cold, salted water as the method specifies.
• Finely chop the rosemary needles so they mix through the mash.
• Watch the butter for a light-brown colour and nutty aroma.
• Shred the cheddar on the large holes of a box grater.
• Taste before serving and adjust the salt and pepper.

Variations

• Use yellow potatoes: They make a creamy mash with a naturally buttery flavour.
• Try another herb: Swap the rosemary for finely chopped thyme.
• Change the cheese: Use another sharp cheddar if white Cheddar is unavailable.
• Add spring onion: Fold in finely sliced spring onion for a fresh, savoury note.
• Finish with black pepper: Add an extra grind at the table for a peppery edge.

Common mistakes to avoid

• Uneven potato pieces: Cut them to a similar size so they cook evenly.
• Mashing for too long: Stop once the potatoes are mashed to help avoid a heavy texture.
• Burning the butter: Remove it from the heat when it is light brown and smells nutty.
• Adding cold milk: Heat the milk before stirring it into the potatoes, as directed.
• Skipping the final taste: Season the finished mash with salt and pepper to taste.

How to store

Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat gently in a covered pan or in the microwave, stirring as needed; add a little milk if the mash seems dry.

Frequently asked questions