Cheesy Gold Mashed Potatoes
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.
Equipment Needed
- Stock Pot
- Bakeware
- Mixing Bowls
- Utinsels
- 2.5 pounds Yukon Gold Potatoes (Peeled or unpeeled)
- 2 tablespoons Salt (Morton Coarse Kosher Salt)
- 1 gallon Water
- 4 tablespoons Butter (Grass Fed, Salted)
- .25 cups Sour Cream
- .25 cups Half and Half
- .5 cups Sharp Cheddar Cheese (Shredded)
- .5 cups Cream Havarti (Shredded)
- 1 tablespoon Salt (Morton Coarse Kosher Salt)
- 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.
