Three Cheese Mashed Potatoes
These Three Cheese Mashed Potatoes are rich, simple, and satisfyingly creamy. Boiled Yukon Gold potatoes are mashed with butter, cream, and a trio of cheeses for a velvety side dish that pairs with weeknight dinners or holiday spreads.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup whole milk or heavy cream
- 4 tbsp unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp sour cream (optional, for tang and silkiness)
- 1 tbsp chopped fresh chives or parsley for garnish (optional)
Instructions
- Place the potato chunks in a large pot and cover with cold water by about an inch. Add a pinch of salt.
- Bring to a boil over high heat, then reduce the heat to a simmer. Cook until the potatoes are very tender when pierced with a fork, about 12–15 minutes depending on chunk size.
- Meanwhile, warm the milk (or cream) and butter together in a small saucepan over low heat until the butter melts. Keep warm — you don’t want to add cold liquid to the potatoes.
- Drain the potatoes very well in a colander and return them to the hot pot. Let them steam for a minute to dry out slightly; this helps a fluffier mash.
- Mash the potatoes using a potato masher or ricer to your desired texture. For very smooth potatoes, a ricer works best; for a bit of rustic charm, stick with a masher.
- Stir in the warm milk and butter mixture a little at a time until you reach the creaminess you like.
- Fold in the sour cream if using, then add the cheddar, Gruyère, and most of the Parmesan (reserve a tablespoon for topping if you like a golden finish). Stir gently until the cheeses melt and distribute evenly.
- Season with salt and pepper, taste, and adjust. If the potatoes are too thick, add a splash more warm milk.
- Spoon into a serving bowl, sprinkle with the reserved Parmesan and chopped chives or parsley. Serve hot.