Vermont Cheddar Mashed Potatoes Recipes

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VERMONT CHEDDAR MASHED POTATOES

To some, Cheddar is synonymous with Vermont, even if it is produced in several other states, too. For most, mashed potatoes are an absolute essential for a proper Thanksgiving table. Combining them seems natural, whether customary or not. Using two-year-old aged Vermont Cheddar, which is deeply flavored but not too sharp, gives these creamy mashed potatoes a subtle Cheddar presence, neither overwhelmingly cheesy nor gooey. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by David Tanis

Categories     side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 10



Vermont Cheddar Mashed Potatoes image

Steps:

  • Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
  • Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
  • Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
  • Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 452 milligrams, Sugar 1 gram, TransFat 1 gram

3 pounds medium russet potatoes, peeled and quartered
3/4 pound Vermont aged white Cheddar, grated
1/2 teaspoon baking powder
1 teaspoon kosher salt
Black pepper, to taste
Small pinch cayenne
Pinch of grated nutmeg
6 tablespoons unsalted butter, melted
3/4 cup heavy cream, heated
2 eggs, lightly beaten

MASHED POTATOES WITH CHEDDAR

Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 5



Mashed Potatoes with Cheddar image

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

3 pounds potatoes, peeled and cubed (about 6 cups)
1 to 1-1/4 cups half-and-half cream
3 tablespoons butter
1 teaspoon salt
3 cups shredded extra-sharp cheddar cheese

CHEDDAR MASHED POTATO BAKE

These comforting mashed potatoes offer even a little more, well, comfort after baking them with the cheddar and bacon and then generously topping them with fresh cut chives. Definately a frequent request at home among family and friends. Not to mention, its very simple. I leave the skins on the potatoes, but if you prefer you can simply do away with them.

Provided by DrinkAndEat

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9



Cheddar Mashed Potato Bake image

Steps:

  • Place potatoes in large saucepan and cover with cold water. Cook over medium heat until potatoes become tender and very easy to pierce with a fork. Drain the water. Mash potatoes until smooth, or, you can leave a little bit of "chunk" to them, which is what I do. Stir in milk, butter, kosher salt, pepper and minced garlic. Add more milk if necessary.
  • Take the mashed potato mixture and spread out evenly in a pan and set oven to 350. Add the cheddar cheese to the top along with the chopped bacon and chopped chives. Bake until cheese is melted over the top, appx. 10-15 minutes. Be sure to check frequently while baking.
  • Serve with any meal or just as a snack. Sour Cream can also be added on the top if desired.

Nutrition Facts : Calories 353.8, Fat 17.8, SaturatedFat 10.8, Cholesterol 52.6, Sodium 2052.9, Carbohydrate 37.3, Fiber 3.5, Sugar 1.7, Protein 12.6

3 lbs yukon gold potatoes
8 ounces mild cheddar cheese
1 -2 garlic clove (Minced )
1/4 cup butter (absolutely NO margarine)
1 cup milk (add more if necessary while mixing)
3 -5 pieces cooked bacon (chopped into small pieces )
2 tablespoons chopped fresh chives
2 tablespoons kosher salt
2 tablespoons fresh ground pepper

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