Mashed Potatoes with Smoked Cheddar and Whole-Grain Mustard
Creamy Yukon Gold potatoes spiked with sharp smoke and stone-ground spice
Why This Recipe Works
Smoked cheddar adds a deep, savory complexity that transforms a simple side into the star of the plate. Using whole-grain mustard provides a pleasant textural contrast and a sharp acidity to cut through the richness of the cheese and butter.
Instructions
Place the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are completely tender and offer no resistance to a paring knife, about 15 to 20 minutes.
Drain the potatoes thoroughly and return them to the warm pot. Place the pot back over low heat for about 1 minute, shaking gently, to steam off any excess moisture; this step is essential for a fluffy rather than watery mash.
Mash the potatoes using a potato masher or pass them through a ricer into a warm bowl until they reach your desired consistency.
Fold in the melted butter, warm half-and-half, shredded smoked cheddar, and whole-grain mustard. Continue to stir gently until the cheese has fully melted and the texture is uniform.
Season with salt to taste and serve immediately while hot and creamy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate in an airtight container for up to 3 days; reheat with a splash of extra half-and-half to restore creaminess.
