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- 2 pounds russet potatoes - 4 tablespoons unsalted butter - 1/2 cup heavy cream - 1 cup shredded white cheddar cheese - 1/4 cup chopped fresh chives - Salt and pepper - 1/2 teaspoon garlic powder - Try using gouda or mozzarella for different flavors - Use coconut milk or almond milk for a non-dairy option The main ingredients create a rich and creamy texture. Russet potatoes are perfect for mashing due to their high starch content. The unsalted butter adds depth, while heavy cream ensures that smoothness we crave. White cheddar cheese gives a sharp, tangy bite that elevates this dish. Fresh chives offer a pop of color and a mild onion flavor. For optional ingredients, salt and pepper enhance the taste. Garlic powder can add a warm kick, making these mashed potatoes even more special. If you want to change things up, consider using other cheeses. Gouda provides a smoky taste, while mozzarella gives a milder flavor. For those avoiding dairy, coconut or almond milk works well as a cream substitute. Just remember to adjust the amount based on your taste. First, peel and cube 2 pounds of russet potatoes. Place them in a large pot. Cover the potatoes with cold water and add a pinch of salt. Bring the pot to a boil over medium-high heat. Once the water boils, reduce the heat to medium-low. Let the potatoes simmer for about 15 to 20 minutes. You want them to be fork-tender. Check this by poking a potato with a fork. If it goes in easily, they are ready. While the potatoes cook, let’s make the cream mixture. In a small saucepan, add 1/2 cup of heavy cream and 4 tablespoons of unsalted butter. Heat this over low heat. Stir it gently until the butter melts and the cream warms up. Be careful not to let it boil. We want a warm mixture, not a hot one. Drain the cooked potatoes and return them to the pot. This step helps any extra moisture to evaporate. Now, grab a potato masher. Start mashing the potatoes until they are smooth. Next, slowly pour in the warm cream and butter mixture while you continue to mash. Mix until the potatoes are light and fluffy. Now, add 1 cup of shredded white cheddar cheese. Stir until the cheese melts and blends into the potatoes. Then, add 1/4 cup of chopped fresh chives, along with salt, pepper, and 1/2 teaspoon of garlic powder if you like. Mix everything well to combine. For extra creaminess, feel free to add more cream if you want. To get creamy mashed potatoes, adjust the cream amount. Start with half a cup and add more if needed. The cream should flow smoothly into the potatoes. This helps create a rich texture that feels soft in every bite. For light and fluffy mashed potatoes, use a potato masher. Avoid a food processor; it can make potatoes gummy. Mash until you see no lumps, then mix in the warm cream and butter slowly. This keeps the air in and helps them stay light. You can add depth to your mashed potatoes by mixing in spices. A pinch of garlic powder adds a nice kick. You can also try adding a dash of smoked paprika or cayenne pepper for a little heat. Pair these potatoes with roasted meats, like chicken or beef. They also go well with a fresh salad or steamed veggies. The cheese and chives add a nice flavor contrast to any dish. Serving mashed potatoes well makes them even more appealing. Use a large bowl or individual plates. Make a small well in the center of the potatoes, and place a slice of butter there. When the butter melts, it looks beautiful and tastes great. For garnishing, sprinkle extra chives on top. You can even add a few crispy onions for crunch. These little details make your dish stand out and invite everyone to dig in. {{image_2}} You can make your white cheddar mashed potatoes even better with more cheese. Try adding different cheeses like gouda or parmesan for a unique twist. Each cheese brings its own flavor, which can change your dish nicely. Roasted garlic is another great option. It adds a deep, rich flavor that blends well with the creaminess of the potatoes. To do this, roast a whole head of garlic until soft. Then mash the cloves into your potatoes for a sweet, savory taste. If you’re watching your fat intake, you can use low-fat cream or milk instead of heavy cream. This swap keeps the creamy texture while cutting some calories. You can also use Greek yogurt for a tangy twist and added protein. For vegan adaptations, replace the butter with olive oil or vegan butter. Use plant-based milk like almond or oat milk instead of cream. You can still enjoy creamy mashed potatoes without any dairy. Seasonal herbs can elevate your mashed potatoes. In spring, try adding fresh parsley or dill for a bright taste. In autumn, rosemary or sage gives a warm, earthy flavor. These herbs can change the whole feel of your dish. You can also pair your mashed potatoes with seasonal vegetables. Roasted root vegetables in the fall or fresh peas in the spring add color and texture. This combination makes your meal more vibrant and exciting. To store your leftover white cheddar mashed potatoes, place them in an airtight container. This helps keep them fresh and prevents odors from other foods. They will last in the fridge for about 3 to 5 days. Before serving, check for any signs of spoilage, like an off smell or discoloration. Freezing mashed potatoes is a great way to save them for later. First, let the mashed potatoes cool completely. Then, scoop them into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. They can last up to 2 months in the freezer. When you're ready to eat them, thaw them overnight in the fridge. You can reheat your mashed potatoes in several ways. For the stovetop method, place them in a pot over low heat. Stir often and add a splash of cream or milk to keep them creamy. For the microwave, put the potatoes in a safe dish. Cover with a damp paper towel to keep moisture in. Heat in short bursts, stirring between, until warm. This helps avoid dry or lumpy potatoes. Yes, you can make these mashed potatoes ahead. Store them in an airtight container in the fridge. They will last for about three days. When ready to eat, reheat them gently. You can use the stove or microwave. If they seem dry, add a little cream or butter while warming. Russet potatoes are the best choice for mashed potatoes. They have a high starch content. This gives a light and fluffy texture. Yukon Gold potatoes also work well. They are creamy and rich. Avoid waxy potatoes, as they won't yield the same smooth texture. You can use pre-shredded cheese for convenience. However, it may not melt as smoothly. Pre-shredded cheese often has anti-caking agents. These can affect the creaminess of your mash. For the best flavor, I recommend shredding fresh cheese. It melts better and gives a fresher taste. This blog post covered how to make creamy white cheddar mashed potatoes. We discussed the key ingredients, from russet potatoes to butter and cheese. You learned step-by-step instructions for cooking, mashing, and mixing. Tips for flavor and presentation help elevate your dish. Plus, variations and storage options keep leftovers fresh and tasty. With these insights, you can create a delicious side dish. Enjoy sharing your tasty mashed potatoes with family and friends!

White Cheddar Mashed Potatoes with Chives

Indulge in the ultimate comfort food with these creamy white cheddar mashed potatoes with chives! This delicious recipe brings together russet potatoes, rich butter, and melted white cheddar for a side dish that’s a crowd-pleaser. Perfect for any meal, these creamy mashed potatoes are easy to make and packed with flavor. Click to explore the full recipe and elevate your dining experience today!
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Ingredients
  

2 pounds russet potatoes, peeled and cubed

4 tablespoons unsalted butter

1/2 cup heavy cream

1 cup shredded white cheddar cheese

1/4 cup chopped fresh chives

Salt and pepper to taste

1/2 teaspoon garlic powder (optional)

Instructions
 

Start by placing the peeled and cubed potatoes into a large pot. Cover them with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat.

    Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.

      While the potatoes cook, in a small saucepan, heat the heavy cream and butter over low heat until the butter has melted and the cream is warm. Be careful not to let it boil.

        Drain the cooked potatoes and return them to the pot. This will allow any excess moisture to evaporate.

          Begin mashing the potatoes using a potato masher until smooth.

            Gradually pour in the warmed cream and butter mixture while continuing to mash. Mix until the potatoes are light and fluffy.

              Stir in the shredded white cheddar cheese until melted and creamy.

                Add the chopped chives and garlic powder (if using) to the mashed potatoes, and season with salt and pepper to taste. Mix well to combine.

                  For extra creaminess, you can adjust the consistency with a little more cream if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4-6 servings

                      - Presentation Tips: Serve the mashed potatoes in a large bowl or on individual plates, topped with a sprinkle of extra chives and a slice of butter melting on top for a beautiful finish.