Pioneer Woman Cheddar Sour Cream Mashed Potatoes

Pioneer Woman cheddar sour cream mashed potatoes are a creamy, cheesy side dish with russet potatoes, sharp white cheddar and gouda that come together in 1 hour 10 minutes. It's an easy Thanksgiving mashed potatoes recipe for holiday dinners, Sunday supper or potluck night, and it's pure comfort food.

Stir the drained potatoes in the hot pot for a minute to steam off the extra water, because wet potatoes turn the whole batch loose and gluey. Skip that and the cheese and sour cream can't cling, so the mash tastes thin instead of rich.

Two cheeses do the work here: sharp white cheddar for the tang and gouda for the smooth, buttery melt. Adding each one in two rounds while the potatoes are still hot keeps the cheese from clumping or turning grainy.

Pioneer Woman Cheddar Sour Cream Mashed Potatoes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

520

kcal

Fluffy russets are mashed with sour cream, butter and milk until smooth, then two rounds of melted cheese turn them thick, tangy and silky. A final scatter of chives keeps every spoonful fresh.

Ingredients

• 5 lb. russet potatoes
  

• 2 tsp. kosher salt, plus more to taste
  

• 1 1/2 c. sour cream
  

• 6 tbsp. salted butter, cut into pieces
  

• 1/2 c. whole milk, plus more if needed
  

• 8 oz. sharp white cheddar cheese, grated (about 2 cups)
  

• 8 oz. gouda cheese, grated (about 2 cups)
  

• 2 tbsp. fresh chives
  

Directions

• Prep the potatoes: Peel the 5 pounds of russet potatoes and rinse them under cold water. Then cut them into quarters so they cook evenly.
• Boil until tender: Put the potatoes in a large pot, cover with water and add the 2 teaspoons kosher salt. Bring to a boil and cook for 20 to 25 minutes, until a fork slides in easily.
• Dry the potatoes: Drain the potatoes and return them to the pot. Stir them for a minute so any extra water evaporates.
• Mash the base: Mash the potatoes until no large chunks remain. Then add the 1 1/2 cups sour cream, 6 tablespoons butter and 1/2 cup milk and mash until smooth.
• Melt in the cheese: Add half of the 8 ounces cheddar and half of the 8 ounces gouda, then mash until melted and incorporated. Once that disappears into the potatoes, add the remaining cheese and mash until melted.
• Adjust and serve: Thin the potatoes with a splash more milk if they feel stiff, then add salt to taste. Top with the 2 tablespoons fresh chives and serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO Good Grips nylon potato masher, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cheese is best for cheesy mashed potatoes?

Easy melting cheeses work best, like cheddar, gouda, Monterey Jack or fontina. A little grated Parmesan also adds a salty, nutty flavor if you want to mix it in.

How do I reheat cheesy mashed potatoes?

Warm them in a saucepan or Dutch oven on the stove over low heat, stirring until they come together and turn creamy again. Add a splash of milk or cream so they don't dry out or get crumbly.

How long do leftover cheesy mashed potatoes last?

Store them in an airtight container in the fridge and eat them within 3 days. Reheat gently on the stove with a little milk.

Can I make these mashed potatoes ahead of time?

Yes, make them a day or two ahead and keep them covered in the fridge. Reheat slowly on the stove with extra milk, which is handy on a busy holiday when the oven is full.

Why are my mashed potatoes gluey or watery?

Gluey potatoes usually come from overworking them, so mash just until smooth and stop. Watery ones happen when the drained potatoes aren't dried in the hot pot, so give them that minute of stirring.