Vermont Cheddar Mashed Potatoes Recipe

Name: Vermont Cheddar Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Boil potatoes in well-salted water until tender, about 15 minutes.
2
Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment.
3
Beat at medium speed for 2 to 3 minutes to allow steam to escape.
4
Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg.
5
Beat again for a minute or so.
6
Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs.
7
Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly.
8
Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
9
Serve immediately in a heated bowl.
10
Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature.
11
Reheat for 30 to 40 minutes at 350 degrees, until piping hot.
12
(If you want the top browned, remove foil halfway through baking.
13
Otherwise give the potatoes a stir before serving.)

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Vermont Cheddar Mashed Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vermont Cheddar Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions