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Cheesy Whipped Potatoes

Serves 6

This recipe for whipped potatoes with cheese is a quick, easy and delicious side dish. You can make it with your favorite mashed potato recipe by just adding some cheddar cheese. My favorite potato for mashing and most any preparation is the Yukon gold. However, use any potatoes you have on hand. The same goes for the cheese. Keep in mind that the sharper it is, the less you will need. See the notes below for a more elegant presentation.

Ingredients

  • 5-6 large potatoes, peeled and cut into chunks
  • 1/2 to 3/4 cups milk
  • 4 to 6 tablespoons butter, preferably unsalted
  • 1 cup grated sharp or extra-sharp cheddar cheese, more or less to taste
  • Salt and pepper to taste
  • Chopped parsley or chives and additional grated cheese for garnish

Place potatoes in large saucepan. Add enough water to cover and season with salt. Bring to a boil; reduce heat, cover and cook over medium-low until tender when stabbed with a fork, about 20 minutes depending on size. Drain well.

Meanwhile, heat milk in a saucepan or microwave; bring just to the boil, but not boiling. Mash the potatoes with a masher until very smooth or pass through a potato ricer. Add 4 tablespoons of butter and 1/2 cup of the hot milk. Whip with an electric mixer or spoon. Add grated cheese. Whip again. Gradually add enough additional milk and/or butter until creamy. Add salt and pepper to taste. Place in serving bowl; garnish with parsley or chives and a sprinkle of cheese. Serve immediately or keep warm over a double boiler while finishing the remainder of the meal.

Notes: Potatoes absorb different amounts of water while cooking. Therefore, the amount of milk used varies. Always add gradually. It is easier to add than take away. However, if you make a mistake, add a few instant potato flakes to absorb the liquid. Whipped potatoes can be piped onto a greased baking sheet in individual servings and baked at 450° F until slightly crusty. Called Duchess Potatoes, this makes a lovely presentation for an elegant dinner.

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