Description
This classic Cheesy Mashed Potatoes recipe transforms simple boiled potatoes into a creamy, flavorful side dish loaded with Gruyere and cheddar cheese, butter, and a touch of Dijon mustard. Perfect for comforting family meals or holiday dinners, the dish is finished with fresh chives for a burst of color and zest.
Ingredients
Scale
Potatoes
- 3 pounds russet potatoes, peeled and cut into even chunks
Dairy & Fats
- 5 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded Gruyere cheese (divided)
- 1 cup shredded cheddar cheese (divided)
Seasonings & Other
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- Chopped fresh chives, for garnish
Instructions
- Boil Potatoes: Place the peeled and chunked russet potatoes into a large pot and cover them with cold water. Add 1 teaspoon of kosher salt to the water. Bring to a boil and cook until the potatoes are fork tender, about 15-18 minutes.
- Drain and Steam Off: Drain the cooked potatoes and return them to the pot. Allow them to sit for a few minutes to release steam, which helps evaporate excess moisture for fluffier mashed potatoes. Add the butter and heavy cream, stirring gently to melt the butter completely.
- Add and Mash Ingredients: Mix in the sour cream, the remaining salt (to taste), black pepper, garlic powder, and Dijon mustard. Use a potato masher to mash the potatoes until smooth or to your preferred texture.
- Incorporate Cheese: Stir in 3/4 cup of both the shredded Gruyere and cheddar cheeses until melted and thoroughly combined with the mashed potatoes.
- Melt Remaining Cheese and Garnish: Sprinkle the remaining 1/4 cup of each cheese on top of the mashed potatoes. Cover the pot with a lid to let the residual heat melt the cheese evenly. Before serving, garnish with chopped fresh chives for a fresh herbal note and appealing presentation.
Notes
- Russet potatoes are ideal for mashing due to their high starch content, which results in fluffy potatoes.
- For creamier texture, adjust the amount of heavy cream or sour cream according to preference.
- You can substitute Gruyere and cheddar with other cheeses like Parmesan or Monterey Jack based on taste preferences.
- Be careful not to over-mash to avoid gummy texture; mash gently for fluffier results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Cheesy mashed potatoes, creamy mashed potatoes, Gruyere cheese potatoes, cheddar mashed potatoes, easy side dish, holiday mashed potatoes
