Cheesy Mashed Potatoes

"Just adding cheese to regular mashed potatoes will produce a gummy mess. The secret to our great cheesy mashed potatoes is the timing. 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 half-and-half and the butter to be hot when added to the potatoes to make sure that the cheese melts."
 
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Ready In:
45mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • 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 hot 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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RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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