This cheesy, creamy mashed potatoes recipe is the best and only recipe you'll ever need. It is so delicious and super versatile - it makes a perfect side dish to go with any meal. The recipe is fast to make (under 30 minutes) and requires no mixer - that means it is hassle-free cleaning. Nothing can beat that!
This recipe is shockingly good, it is loaded with heavy cream, milk, parmesan and can be made without a mixer. You can definitely achieve such rich, creamy, and fluffy mashed potatoes by hand.
As aforementioned, these cheesy, creamy mashed potatoes make a perfect side dish for parmesan crusted chicken, chicken cutlets, traditional Thanksgiving roast turkey, and BBQ dishes like these oven-baked pork ribs roasted whole chicken, and any sandwich or burger.
Why make cheesy creamy mashed potatoes?
- Is easier than any other mashed potatoes recipes
- Requires just a hand full of ingredients
- Is hassle-free cleaning process because no mixer is needed
- Is supper fun to make - you can make this with your kids
- Is fast to make - you can whip this up as an impromptu side dish for any occasion
Choose the best potatoes
In order to make the creamiest mashed potatoes in the world you need to pick the best potatoes for this recipe. So the type that is best for mashed potatoes is mealy potatoes which include russet potatoes, white rose potatoes and purple potatoes.
Why? Because they have a high starch and low sugar content, they tend to fall apart when boiled—making them a good pick for the recipe.
Ingredients
- Potatoes - I used russet potatoes in this recipe.
- Grated cheese - I'm always a big fan of freshly grated cheese rather than store-bought ones. I use Parmesan cheese in this recipe, but you can switch it out for any firm (Cheddar cheese) or hard (Manchego) cheese.
- A good grater like this will help out a lot with the grating process.
- Dairy - The secret ingredients that help make these mashed potatoes super creamy and tasty. I used both whole milk and heavy cream for this recipe.
Tips to make the fastest & creamiest mashed potatoes
- Cut the potatoes into uniform-sized pieces to promote even cooking.
- Don't cut potatoes too small, or they will absorb a large amount of water as they cook, making the final product soggy.
- Always begin cooking potatoes in cold liquid to ensure even cooking, which results in a faster process.
- Cook potatoes until tender, and do not overcook them.
- Make sure cooked potatoes are fully drained before proceeding with the mashing process.
- Use a potato masher to mash until they are smooth and free of lumps. The potatoes must be smooth before adding any liquids, or they will remain lumpy.
- Use room temperature dairy and cheese because it is easier to incorporate into potatoes if they are not cold. Also, your mashed potatoes won't be cold.
How to keep them warm during service?
Here are ways to keep these cheesy creamy mashed potatoes warm:
- Put mashed potatoes in a mixing bowl and wrap with aluminum foil. Then you can keep the bowl in the oven at the lowest setting.
- Put mashed potatoes in a piping bag, then keep the bag in warm water.
- If you happen to use the oven for other dishes, turn off the oven and keep the mashed potatoes bowl in there after you have finished cooking.
Reheating process
Left-over mashed potatoes can be kept in the fridge, tightly wrapped, for up to 3 days. The best way to reheat homemade mashed potatoes is using a stove top:
- Put mashed potatoes in a cooking pan together with a few tablespoons of whole milk.
- Heat on medium-low heat.
- Use a whisk and gently stir the mixture.
- When the milk is fully incorporated into the potatoes, and the mixture is warm, turn off the heat and serve immediately.
Other related recipes
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Cheesy creamy mashed potatoes
Equipment
- Cheese grater
- Potato masher
Ingredients
- 1 lb russet potatoes
- ½ c Parmesan cheese grated
- ½ c heavy cream
- ½ c whole milk
- 1 tsp salt for boiling potatoes
- salt & pepper for seasoning
- 1 tsp parsley chopped, for garnish, optional
Instructions
- Wash, peel and cut each potato into four or six pieces. Submerge potatoes in cold water to prevent them from turning brown while you work your way through the process.1 lb russet potatoes
- Put cut potatoes in a cooking pot and cover them with water. Water should be 2 inches above the potatoes. Add a teaspoon of salt to the water. Bring the water to boil.1 tsp salt
- Reduce the heat to medium-high (enough to simmer) and cook until the potatoes are tender, approximately 15 minutes. Do not overcook the potatoes.
- When the potatoes are cooked, drain them well using a colander. The potatoes should be really dry before proceeding to the next step.
- Transfer them to a large mixing bowl. Use a potato masher to mash potatoes for 1-2 minutes. Scrape down the sides of the bowl and the masher if needed.
- Make sure the potatoes are smooth before adding liquid or they'll remain lumpy.
- Add whole milk and cheese to the mashed potatoes, then use a large spoon to stir and mix everything. This should take one minute, and the mashed potatoes become thicker and fluffier.½ c Parmesan cheese, ½ c whole milk
- Then add heavy cream and continue to mix until everything fully incorporated.½ c heavy cream
- Adjust seasoning if necessary.salt & pepper
- Garnish with parsley serve immediately.1 tsp parsley
Notes
Pick the best potatoes
- For mashed potatoes, you want to pick mealy potatoes instead of waxy ones such as Russet potatoes. Because they have a high starch and low sugar content, they tend to fall apart when boiled. Making them a good pick for this creamy hand mashed recipe.
Serving with
- This creamy hand mashed potatoes makes a perfect side dish for any traditional Thanksgiving roast turkey, BBQ dishes like these oven-baked pork ribs or this roasted whole chicken, and any sandwich or burger.
Nutrition
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