Four Cheese Mashed Potatoes
This creamy four cheese mashed potatoes made with cheddar, Gruyère, fontina, and Parmesan is an easy, rich, and comforting side dish perfect for holidays and family dinners.
Equipment
- Heavy-Bottomed Stock Pot Prevents scorching and cooks potatoes evenly.
- Silicone Spatula Gently folds in cheese without breaking down the potatoes.
- Small Saucepan For warming milk and butter before adding
Ingredients
- 3 lbs russet or Yukon gold potatoes, peeled and cut into chunks
- ½ cup unsalted butter (1 stick)
- ¾ cup whole milk (or heavy cream for extra richness)
- ½ cup sour cream
- ½ teaspoon salt (plus more to taste)
- ⅓ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Gruyère cheese
- ½ cup shredded fontina cheese
- ½ cup grated Parmesan cheese
- Optional: fresh chives or parsley for garnish
Instructions
- Boil the potatoes: Add potato chunks to a large pot of salted water. Boil until fork-tender, about 15–20 minutes. Drain well.
- Mash it up: Return potatoes to the pot. Add butter and mash until smooth and steamy.
- Add creamy goodness: Stir in milk, sour cream, salt, pepper, garlic powder, and onion powder until smooth and fluffy.
- Add the cheese: Fold in cheddar, Gruyère, fontina, and Parmesan while the potatoes are still warm so they melt right in.
- Taste & tweak: Adjust seasoning if needed. Garnish with herbs or a sprinkle of extra Parmesan.
Notes
- Use Yukon Golds for buttery texture or Russets for fluffiness.
- Warm the milk before adding. This helps everything blend smoothly.
- For a restaurant-style touch, spread in a baking dish, top with more cheese, and broil for 3–5 minutes until bubbly and golden.
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Fun Variations
- Truffle Twist: Add a drizzle of truffle oil or sprinkle of truffle salt.
- Bacon Lovers: Stir in crisp bacon crumbles.
- Spicy Kick: Add a pinch of cayenne or diced jalapeños.