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Cheesy Mashed Potatoes

Deliciously Cheesy Mashed Potato. The ultimate mash for your Thanksgiving table or the perfect accompaniment to stews or casseroles. However you serve this, everyone is going to love it, it's fluffy, cheesy and totally comforting.
Course Side
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 343kcal


  • 3 1/2 lbs potatoes (1.5kg) washed, peeled then cut into quarters
  • 1/2 tsp sea salt + more for seasoning
  • 1/2 tsp cracked black pepper
  • 1/4 cup butter (60g) at room temperature + more for serving
  • 1/4 cup milk (50ml)
  • 2/3 heaped cup mature(sharp) cheddar cheese (80g)
  • 1/3 cup vegetarian parmesan cheese (30g)
  • 2 heaped tbsp cream cheese
  • 1 tbsp of finely chopped flat-leaf parsley (optional)


  • Add the chopped potatoes to a large saucepan and cover with cold water. Add a good pinch of salt.
    Bring the pan to the boil then reduce to a medium simmer and half cover with a lid.
    Cook until the potatoes are tender, about 15 minutes, then drain the potatoes in a colander and return them to the pan.
    Cover the potatoes then let them steam over a medium heat for 2 minutes. Give the pan a good shake.
    Meanwhile, heat the milk in a small saucepan.
  • Using a potato masher mash the potatoes until they are smooth.
    Add the butter and half the milk to the potatoes and stir vigourously. Add more of the milk now, you may not need to add all the milk, the potatoes should be creamy, not watery.
  • Stir in the cheese and keep stirring until the cheese has been incorporated into the mash.
    Season now with salt and black pepper to your own taste.
  • Serve immediately with a pat of butter and the chopped parsley if using.


  • Potatoes - Maris Piper or Yukon Gold are the best potatoes for making mash.
  • Butter - I always use salted butter, Kerrygold Irish butter, always! Make sure it's at room temperature before you add it to the mash.
  • Milk - full-fat milk is always best for a really creamy mash, make sure it is warmed up on the hob before you add it.
  • Storing/freezing - this mash is best served fresh and is not quite the same when reheated, however, if you have leftovers it will keep in the fridge for 2-3 days. Reheat it in a saucepan with a little milk. I do not recommend freezing this mash.
  • Nutrition - nutritional information is approximate and is calculated using an online nutrition tool and is per portion.


Calories: 343kcal | Carbohydrates: 42.5g | Protein: 10.4g | Fat: 15.3g | Saturated Fat: 9.6g | Cholesterol: 28mg | Sodium: 420mg | Potassium: 1100mg | Fiber: 6.4g | Sugar: 3.5g | Calcium: 204mg | Iron: 2mg