Vermont Cheddar Mashed Potatoes
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 3pounds medium russet potatoes, peeled and quartered
- ¾pound Vermont aged white Cheddar, grated
- ½teaspoon baking powder
- 1teaspoon kosher salt
- Black pepper, to taste
- Small pinch cayenne
- Pinch of grated nutmeg
- 6tablespoons unsalted butter, melted
- ¾cup heavy cream, heated
- 2eggs, lightly beaten
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
382 calories; 26 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 13 grams protein; 452 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
- Step 3
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.
- Step 4
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.)
Private Notes
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Cooking Notes
David Tanis
Actually, not odd. You find baking powder in many old recipes for mashed potatoes--it makes them fluffy. Likewise, eggs (or egg yolks) are traditionally add to mashed potatoes for richness. When drizzled in and beaten with the hot potatoes for 2 minutes, the eggs definitely are cooked, not raw.
Of course, using the baking powder or eggs is optional, but they do have a purpose.
Sarah
And if you don't have a stand mixer ?
Nina
what is the point of baking powder in mashed potatoes??!!
Pat
Do the raw eggs get cooked if you don't put the mixture back in the oven?
Vincent
I used a hand mixer and it was just fine. I would omit the salt. The salt from the cheese is plenty and with the salt it was extremely salty.
Gardiner
I made potatoes in a stand mixer once. That was enough to learn to never do it again. They came out like wall paper paste and when I researched what went wrong, I learned that if you over beat the potatoes, that's what happens. Potatoes and cheese, yum. Potatoes and cheese and whipping sounds like a mistake. Give me a hand masher or a ricer, then I will fold everything else in and not whip or beat the potatoes.
KellyDC
Made these with Russets and again with Yukon Golds. The former produced a very creamy, whipped mashed potato; the latter a stiffer, firmer version. Both were equally good. Regardless of the kind of potato you use (or even if you use cheese), this is just a very good technique for making mashed potatoes in general.
Dannie
Is there a way to make this a day or so ahead without compromising the quality of this dish? Thanks!
Francine
Have a feeling these would be really great topping a traditional shepherd's pie.
David Tanis
This is from an old Yankee recipe--it makes the potatoes lighter when whipped. It's optional.
Monika
You're not getting salmonella from the eggs... but from a dirty shell. Thoroughly wash your whole egg with a veggie brush and some vinegar to kill bacteria before cracking open.
Dan
I cheated a bit here mostly because I am lazy. Instead of a stand mixer I used a ricer and then just blended everything in a casserole dish and baked it at 350 degrees for 30 minutes. Amazing!!
Stu
I've had the very unfortunate experience of salmonella poisoning. On a transatlantic flight. In first class. Whole eggs need to reach at least 158°F and be held there for at least 3 minutes to be safe. Do yourselves a favor and use an accurate thermometer to check and monitor the temperature. 158°F for 3 minutes. Salmonella is not fun. You might not die, but you'll wish you could.
jack van dijk
stomp on them with your feet
Edward
These are five star potatoes. First batch was large enough so there was leftovers. After 24 hours of baking powder reaction in the fridge, the baking powder had reacted...perfection had been achieved.
A somewhat labour-intensive recipe for mashed potatoes, but cooked the day before, the effort is well worth it.
Mitch S
Overrated. Not nearly enough salt, too muted of a flavor from the Vermont cheddar, and using the stand mixer does nothing for the texture. I had to divert substantially from the recipe to make them actually taste good.
Modgie B
The exact consistency of choux dough, flavor of a cheddar Mornay sauce a la mac and cheese. I should have known better. Not for me, I'm afraid.
ptown cook
Use river
DB
You might love them or not love them! They're heavy so not for those hoping for the fluffy cloud of typical mashed potatoes
Naa
This, my friends, is the best mashed potatoes you'll ever make! Get that aged cheddar! It gives this recipe so much flavor and depth. I started off with a potato masher and finished with a hand -held mixer. Delicious!
Squeaky
Put away the mixer. If you "beat at medium-high speed until mixture is smooth, 2 to 3 minutes," you will end up with a bowl full of glue. Never overwork potatoes. Use a ricer (ideal) or a hand masher. The rest of the recipe works really well and these potatoes are delicious, but I can't understand why a professional chef would use a stand mixer to make mashies.
Marge
Use less salt.
Squeaky
Really? I doubled it (I use Diamond Crystal). One little teaspoon wasn't nearly enough.
Heidi
This is definitely a "whipped potato" dish, so if you experience those as "gluey" or otherwise unacceptable, this dish is not for you. But my family, friends, and I however, love this dish - it's full of flavor, fluffy and creamy, and better the next day (even two days later, if you can manage it), reheated in a 350 degree oven for about 30 minutes, covered with foil. Sublime!
david
Made exactly as is. Texture was a bit different than what I expected, but everyone wouldn’t shut up about these. First side dish to go. 10/10
regina
Made these exactly as is. Perfection.
Chandler
Can I just multiply all ingredients for 10 or 20 people? I dont know if its OK to multiply baking powder and the eggs. I need to expand recipe for various dinners I'm planning. Looks like a great recipe! Thanks. CH
mary pat
I had my doubts but this was hands down fantastic. We used the brick of aged cheddar from Costco (Cabot’s) and did everything as directed. I was so skeptical I made it Sunday night to test before I served it on Thanksgiving. I agree with many who said they were better the 2nd day! So the current plan is to make them on Wednesday then heat in oven on turkey day, which will also make sure the egg is cooked.
Ali Mortemore
I added garlic confit and it was a hit!!! I also didn’t use the eggs but it was the favorite dish at the party
Ryan
I lowered the amount of cheese to 7oz instead of 12oz. The potatoes came out so perfectly creamy. No gluey texture like some people had. It’s a rich dish, be warned.
Squeaky
The texture was gluey because they used a mixer, not because of the cheese. Never overwork potatoes with an electric mixer. Use a ricer or a hand-masher.
muchkins
Only had Gruyère on hand. Came out: Chef’s kiss.
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