Cheesecake Factory Mashed Potatoes Recipe
Their creamy and smooth texture is due to the mix of russet potatoes, butter, and heavy cream.Don’t be shy with the salt and pepper to really bring out the flavors.I love how rich and indulgent this side dish feels, making it perfect for any occasion.A valuable tip is to make sure you drain the potatoes thoroughly after boiling to keep your mash from getting watery.
Ingredients
- 4 lbs Potatoes peeled and cubed
- 1 cup Heavy Cream
- 3 tbsp Butter
- 1/2 cup Gouda Cheese shredded
- 1/4 cup Sour Cream
- Salt and Pepper to taste
Instructions
- Begin by placing your peeled and cubed potatoes into a large pot filled with water.
- Boil them until they’re soft, which usually takes about 15 to 20 minutes.
- Drain them using a colander.
- Return the potatoes to the pot and add the heavy cream and butter.
- Use a potato masher or a hand mixer to mash the potatoes until they reach your desired consistency.
- Stir in the shredded gouda cheese and sour cream, mixing well until everything is smooth.
- Season with salt and pepper to your preference.
- Turn the heat to low and let the potatoes warm through for a couple of minutes, stirring occasionally to prevent sticking.
- If you’re making them ahead, transfer the mashed potatoes to a baking dish, cover them, and refrigerate until needed.
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