Sour cream cheddar mashed potatoes

Cheddar mashed potatoes with sour cream, pepper and thyme is the side dish of dreams and so delicious, you could eat it on its own.

Ingredients

Full cheddar mashed potatoes recipe can be found in the recipe card.

• Potatoes. Use a higher-starch potato good for mashing. Depending on where you live, that could be a Russet, Yukon Gold, Maris Piper, etc. Check the packaging, it will often indicate what the potatoes are good for.
• Milk. I used full cream/whole milk but you can use any milk or milk substitute of your choice.
• Peppercorns. 
• Fresh thyme. 
• Bay leaf. 
• Garlic clove. 
• Butter. 
• Sour cream. Crème fraîche can be substituted.
• Cheddar cheese. I used a strong/mature/sharp cheddar cheese. You want a cheese with loads of flavor here.
• Salt.

How to make cheddar mashed potatoes

1. Cook the potatoes: I prefer cooking the potatoes whole then peeling and mashing but you could also peel the potatoes and chop into chunks then cook until soft. When a sharp knife can easily be inserted, the potatoes are done. Drain and allow to stand, uncovered, for 5 minutes for any steam to evaporate then peel the potatoes.
2. Infuse the milk: While the potatoes are cooking, heat the milk with the pepper, thyme and bay leaf in a saucepan. As soon as the milk starts to simmer, remove from the heat and allow to infuse.
3. Mash the potatoes: Remove the herbs and peppercorns from the milk then pour over the potatoes. Add the butter and mash. Stir in the sour cream and cheddar then season to taste with salt.
4. Serve: Transfer the potatoes to a serving dish and add a knob of butter and a crack of black pepper to the top.

Can I make mashed potatoes ahead?

Absolutely! Mashed potatoes can be made a few hours in advance and kept covered in a pot at room temperature. Before serving, place the pot over medium heat and stir regularly until the mash is heated through.

Mashed potato recipes

1. Parmesan garlic mashed potatoes
2. Maple butter mashed sweet potatoes
3. Easy cauliflower mash