Sour Cream & Cheddar Mashed Potatoes

Recipe Ingredients

Sour Cream & Cheddar Mashed Potatoes

Sour Cream & Cheddar Mashed Potatoes

Adjust
134 pounds Yukon gold potato(es), peeled, cut into halves or quarters
kosher salt
3 large cloves garlic, peeled
12 cup sour cream
1 cup packed coarsely shredded Cheddar cheese
Pinch freshly grated nutmeg
12 cup heavy cream, or milk or extra sour cream, as needed
2 tablespoons (1/4 stick) unsalted butter, at room temperature
fresh chives, for garnish

Step-By-Step Instruction

Step 1 - Cooking the potatoes: Put the potatoes in a saucepan large enough to hold them comfortably and add enough cold water to cover well. Season with salt. Bring to a boil over high heat. Add garlic cloves, if you like. Cook until the potatoes are tender enough to be pierced easily with a skewer, about 25 minutes.

Step 2 - Drying out the potatoes: Thoroughly drain the potatoes, and garlic if using, and return them to the saucepan over very low heat. Leave uncovered until all excess moisture evaporates and the edges of the potatoes look dry, about 5 minutes.

Step 3 - Ricing the potatoes: Working in batches over the saucepan, use a ricer to puree the potatoes, and the garlic if using. (Or use a hand-held masher, mashing the potatoes in the pan.)

Step 4 - Enriching & seasoning the potatoes: Stir the sour cream and about 1 cup of the cheese into the potatoes. Place the pan over low heat and continue stirring, seasoning to taste with salt and a little nutmeg and adding more cheese to taste. If the potatoes seem too thick, add more sour cream or cream or milk. Stir in the butter.

Step 5 - Serving the potatoes: Transfer the potatoes to a heated serving bowl. Sprinkle with cheese and garnish with whole chives.

Cook Like a Pro with Wolfgang Puck

Sour Cream & Cheddar Mashed Potatoes