The Creamiest Cheesy Mashed Potatoes

The Creamiest Cheesy Mashed Potatoes

These Cheesy Mashed Potatoes are light, fluffy, and incredibly creamy thanks to a simple technique and a potato ricer. Finished with butter, warm cream, and Gruyère, they’re the perfect potato side dish that you won't be able to get enough of!

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Servings: servings

Author: Teri-Ann Carty

Prep Time: 20

Cook Time: 30

Total Time: 50

Equipment

large pot, stove, rubber spatula or wooden spoon
potato ricer or masher

Ingredients

3 large potatoes peeled*
4 tbsp butter room temperature
1 cup gruyere cheese grated
¾ cup cream warmed, add more cream if necessary
2 tsp fresh thyme
sea salt and cracked pepper to taste

US Customary - Metric

Instructions

Peel potatoes and cut into small cubes.
Place in a large pot and cover with cold water. Salt the water and bring to a boil.
Reduce the heat to medium-low and partially cover the pot with a lid.
Cook potatoes until fork-tender.
Once cooked, drain potatoes in a colander.
Add potatoes to the ricer over the same pot you boiled them in.
Once the potatoes are riced, add butter, cream and cheese to the pot. Place the pot back on the stove over low heat and stir potatoes until silky smooth and cheese has fully melted.
Add fresh thyme, sea salt and cracked pepper to taste.
Keep warm until ready to serve.

Notes

For a silky smooth texture, peel the potatoes! The skins will get stuck in the ricer otherwise.

You can omit the ricer and mash with a potato masher, but the texture won't be as smooth; however, the potatoes will still be very delicious.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.