If you are looking for a great mashed potato recipe, this copycat from Red Lobster is not only easy to make, but everyone always loves it. Basic mashed potatoes are given an extra creamy texture with the addition of both heavy cream and sour cream. White Cheddar cheese is used instead of regular cheddar which gives it a more mild cheese flavor.
2 pounds potatoes, peeled and quartered
2 ounces unsalted butter, at room temperature
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup sour cream
1/3 cup heavy cream
4 ounces shredded white Cheddar cheese
For the creamiest mashed potatoes, warm the sour cream and heavy cream before adding them to the potatoes.
Be careful not to overmix the potatoes to avoid a gluey texture. Mix just until the ingredients are incorporated.
Cutting the potatoes into even-sized pieces will help them cook more uniformly.
For an extra decadent touch, top the mashed potatoes with a dollop of butter or a sprinkle of cheese before serving.
Season the cooking water with salt to provide the potatoes with flavor from the start.
Remember to taste and adjust the seasoning after mixing everything together, as the cheese and creams can dilute the saltiness.
Can I use a different type of potato for this recipe?
You can use different types of potatoes based on your preference or what you have on hand. Yukon Gold potatoes are a great option because they're naturally buttery and creamy. Russet potatoes are also a good choice for fluffy mashed potatoes.
Is there a substitute for heavy cream if I don't have any?
If you don't have heavy cream, you can substitute it with an equal amount of whole milk or a combination of milk and melted butter (about 1/4 cup milk mixed with 1 tablespoon melted butter) to mimic the fat content of heavy cream.
What can I use instead of white Cheddar cheese?
If white Cheddar cheese isn't available, you can use any good melting cheese with a mild flavor, such as Gouda, Monterey Jack, or Mozzarella. The flavor will change slightly.
How can I make this recipe lighter?
To make a lighter version of this recipe, you can substitute the sour cream with Greek yogurt and use low-fat milk instead of heavy cream. You can also reduce the amount of butter or use a light butter alternative.
Can I make these mashed potatoes ahead of time?
You can make these mashed potatoes ahead of time. Prepare them according to the recipe, then cool, cover, and refrigerate. When ready to serve, reheat in the microwave, stirring occasionally, or in a pot on the stove over low heat, adding a little extra milk or cream to achieve the desired consistency.
How can I add more flavor to these mashed potatoes?
For additional flavor, try mixing in minced garlic or garlic powder, chopped fresh herbs like chives, parsley, or thyme, or a pinch of nutmeg. Crumbled bacon or caramelized onions can also add a savory touch.
What's the best way to reheat leftover mashed potatoes?
The best way to reheat leftover mashed potatoes is in a covered dish in the oven at 350 degrees F for about 20-30 minutes, or until heated through. You can also reheat them on the stove over low heat or in the microwave, adding a bit of milk or butter to keep them moist. Stirring occasionally will help them heat evenly.
Can I freeze these mashed potatoes?
Yes, these mashed potatoes can be frozen. Spoon them into a freezer-safe container, let them cool completely, seal tightly, and freeze. To use, thaw in the refrigerator overnight and then reheat, adding a little cream or milk to adjust the consistency if necessary.
Is it possible to make these mashed potatoes without a mixer?
You can make these mashed potatoes without a mixer. After draining, return the potatoes to the pot and mash them with a potato masher until they reach your desired consistency. Then mix in the other ingredients as directed using a wooden spoon or spatula.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
FAQs
Ingredients
- 2 pounds yukon gold potatoes, peeled and quartered.
- 1/2 cup half and half.
- 2 Tablespoons butter.
- 1 cup shredded sharp cheddar cheese, divided.
- 1 teaspoon garlic salt.
- 1 teaspoon parsley flakes.
- Salt and pepper to taste.
Thin-skinned potatoes like creamers, baby potatoes, and Yukon Gold are the best potatoes for mashing. Small yellow, white, or red potatoes are perfect. Russet potatoes are fine for mashed potatoes, but I prefer to peel them. Mashed potatoes made with Russets will be lighter and more fluffy.
Why do people soak potatoes before making mashed potatoes? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Why add butter before milk in mashed potatoes? ›
Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato. Once the butter is absorbed; add the rest of the dairy.
Why is it called Cheddar's? ›
The name "Cheddar's" was proposed by a 5th grade class when founders Aubry Good and Doug Rogers asked for restaurant name suggestions. By 2003, Cheddar's generated $150 million in revenue from 42 restaurants in 13 states and Brazos Private Equity Partners made an initial investment to grow the company that year.
What are the most flavorful potatoes for mashed potatoes? ›
gold standard for a mash with a creamy, rich texture. Their medium starch content, density, and inherently buttery flavor make Yukon Golds great for all your mashing needs.
What are the top 3 potatoes for mashed potatoes? ›
The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.
What is the best potato for mash? ›
Red-skinned varieties of potatoes are great for mashing, as they tend to have a slightly denser consistency, which when boiled for mash creates a creamy smooth consistency. Some of the creamier All rounder varieties like Nectar or Georgina are also ideal as they'll give a rich, naturally buttery-tasting dish.
Is it better to cut potatoes before boiling for mashed potatoes? ›
Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.
Should you soak potatoes in cold water before boiling for mashed potatoes? ›
The secret ingredient is just ice-cold water.
You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.
What's the technique to making Perfectly Creamy Mashed Potatoes? Soak the potatoes in water for at least 4 hours, up to overnight. This step is crucial to really get all of the excess starch off. Fill a large pot with water, rinse off the potatoes one last time and add them to the cold water.
What not to do when making mashed potatoes? ›
The 7 Biggest Mistakes You Make With Mashed Potatoes
- You Don't Wash Potatoes First. ...
- You Use Just One Type of Potato. ...
- You Don't Season the Water. ...
- You Add Potato Pieces to Boiling Water. ...
- You Use the Wrong Gadget to Mash the Potatoes. ...
- You Only Use Butter. ...
- You Make the Potatoes Too Soon.
A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.
Is it better to use milk or heavy cream in mashed potatoes? ›
The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche.
What is mashed potatoes made of? ›
Made with Idaho potatoes, milk, butter, and optional garlic, this go-to recipe makes a classic holiday dish. Learn how to make mashed potatoes that come out smooth, creamy, and delicious every time. Serve with gravy or extra butter on top.
What are Cheddars made of? ›
Cheddars
| Mini Cheddars in "original" (left) and "BBQ" (right) flavours |
|---|
| Type | Savoury biscuit |
|---|
| Place of origin | UK |
| Main ingredients | Wheat flour, Cheddar cheese |
| Variations | Mini Cheddars |
Ingredients: Potatoes, Whole Milk, Butter (Cream, Salt), Margarine (Soybean Oil, Water, Vegetable Mono & Diglycerides, Salt, Natural Flavor (Includes Milk), Vitamin A Palmitate Added, Vitamin D3), Salt, Contains 1/2% or Less of the Following: Disodium Pyrophosphate (Added to Maintain Color), Potassium Sorbate and ...
What are the ingredients in mini Cheddars? ›
Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Palm), Dried Cheese (10%) (MILK) [Dried Powdered Cheese (MILK), Natural Flavouring], Sugar, Glucose Syrup, Salt, Dried Whey (MILK), BARLEY Malt Extract, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Acid (Lactic Acid), Natural Flavourings ...
