4 large russet potatoes (or enough to yield about 4 cups of mashed potatoes)
1 cup shredded cheese (cheddar, mozzarella, or any melty cheese works well)
½ cup milk (whole milk is recommended for creaminess)
¼ cup unsalted butter
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper (optional)
2 tablespoons flour (for binding)
Cooking spray or oil for baking
Optional Add-ins:
2 tablespoons chopped fresh chives or green onions
¼ cup crumbled cooked bacon
1 tablespoon garlic powder or minced garlic
1 teaspoon paprika (smoked or regular)
Step 1: Boil the Potatoes
Start by peeling and cutting the potatoes into evenly sized chunks. Place them in a pot, cover with cold water, and bring to a boil over medium-high heat. Reduce the heat slightly and simmer until the potatoes are fork-tender, usually about 15–20 minutes. Drain the water and set aside.
Pro Tip: For extra flavor, boil the potatoes in salted water.
Step 2: Mash the Potatoes
Return the boiled potatoes to the pot and mash them using a potato masher or ricer. Add the butter, milk, salt, and pepper while the potatoes are still warm. Mix until smooth and creamy. If the mixture seems too thick, gradually add more milk until you reach your desired consistency.
ADVERTISEMENT
