Cheesy Gold Mashed Potatoes

Servings: 8 Total Time: 40 mins Difficulty: Beginner

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Cheesy Gold Mashed Potatoes pinit

DISCLAIMER: This site and page contain affiliate links. When you purchase products through these links I will earn a small commission at no extra cost for you. This helps me keep this blog going and provide you with helpful information. As an Amazon associate I earn from qualifying purchases.

About the Recipe

This mashed potato dish is decadent and rich, It is what you will think when you imagine mashed potatoes for Thanksgiving or any flavor-rich meal. It’s the easiest way to prepare and eat a loaded potato. Who doesn’t want a large portion of these potatoes topped with gravy?

This is always a must at Thanksgiving when I have Turkey Gravy to go over it. You can always make chicken gravy the same way and serve this throughout the year.

The Havarti cheese really gives this dish a great creamy texture and flavor.

Variations

Try different cheeses to get the flavor profile of the cheese you like. Use hard cheeses and soft creamy cheeses. They will melt the best for this recipe. Avoid string cheeses such as mozzarella and provolone.

Cheesy Gold Mashed Potatoes

Equipment Needed

  • Stock Pot
  • Bakeware
  • Mixing Bowls
  • Utinsels
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Cheesy Gold Mashed Potatoes

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Servings: 8

Ingredients

Cooking Mode Disabled

Boiled Potatoes

Cheesy Gold Mashed Potatoes

Instructions

  1. Cheesy Gold Mashed Potatoes

    Fill an 8qt stockpot with 4 Qts of cold water and add the first listing of salt.

    If you like the potato skins in your mashed potatoes, simply scrub and rinse the potatoes, then cut into large dice, about 1-1.5 inch cubes.  Place them in the cold water, then turn the heat on to med-high and bring the water and potatoes to a low boil.

    If you don't like the skins, peel the potatoes before you dice them.

    Boil for 20 minutes until potatoes are fork-tender, drain water from potatoes.

    Add half and half, sour cream, cheese, pepper, and salt to the potatoes, mash, and stir.

    If you are serving these on Thanksgiving Day and preparing them a few days ahead as I do, grease an ovenproof casserole dish with butter, and when the potatoes have cooled down to room temperature fill the casserole dish, cover, and refrigerate until ready to re-heat.

    I use Corningware Casserole dishes.

    To re-heat pre-heat the oven to 350 degrees and when the oven is ready, place the casserole dish in the oven covered for 20 minutes and uncovered for an additional 10 minutes until potatoes are golden yellow.

Did you make this recipe?

Victor Eskew

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