Cheddar mashed potatoes.

My mashed potato recipe is hard to convey because I just add things as it needs it not really paying attention to exact amounts.  You may need to adjust more water or more cheddar depending on your taste.  This is a good baseline to start with so let’s roll…


10 smaller golden potatoes, washed and cubed
3 tbl of I Can’t Believe It’s Not Butter
1 tsp of salt
1 tsp of dried parsley
1/4 tsp of ground pepper
3 cloves of garlic, minced
1 c of shredded Cheddar, Monterey Jack or Pepper Jack cheese
1/2 c of Chobani plain, non fat yogurt


Get a large stock pot of salted water boiling.  Place the cubed potatoes in the pot and let cook for 10-15 minutes or until the potatoes are fork tender.  Reserve 1 cup of the cooking water and set aside.  Drain the potatoes in a colander. Then I place them in my stand mixer, with the paddle attachment.  I add all of the other ingredients and mix.  The paddle will break the potatoes down nicely.  Add the cooking water as needed to moisten the potatoes up.   I add additional cheese, salt etc. as needed per my taste.  Enjoy!

— Knead to Cook

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