Mashed Potatoes with Smoked Cheddar and Whole-Grain Mustard
Creamy Yukon Golds spiked with savory smoke and the textured pop of mustard seeds.
Why This Recipe Works
Smoked cheddar provides a savory depth that balances the sharp, textured pop of whole-grain mustard. Using Yukon Gold potatoes ensures a naturally creamy mash that holds these bold flavors well without becoming watery.
Instructions
Place the potatoes in a large pot and cover with cold water by at least one inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are completely tender and offer no resistance when pierced with a paring knife, 15 to 20 minutes.
Drain the potatoes thoroughly and return them to the warm pot. Set the pot over low heat for about 1 to 2 minutes, shaking the pot occasionally, to steam off any excess surface moisture—this step is vital to prevent a soggy mash.
Mash the potatoes using a potato masher or ricer until they reach your desired consistency, though a few small lumps are fine for a rustic texture.
Fold in the warm butter, warm half-and-half, smoked cheddar, and whole-grain mustard. Stir gently with a rubber spatula or wooden spoon until the cheese is completely melted and the ingredients are evenly distributed.
Season with salt and pepper to taste. Serve immediately while the potatoes are hot and the cheese is still pulling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days; reheat with an extra splash of half-and-half to restore creaminess.
Can I make this ahead of time?
These are best served immediately, but can be kept warm in a slow cooker on the lowest setting for up to 1 hour.
