Cheesy Whipped Potatoes
10m prep 15m cook 25m ready
Creamy and smooth whipped potatoes made with sharp cheddar and butter, perfect as a side dish for meatloaf or fried chicken.
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Ingredients
- medium russet potatoes washed, peeled, and chopped
- 1.42 L chicken broth
- 88.7 ml salted butter
- 237 ml half-and-half
- 355 ml shredded sharp cheddar cheese
- 9.86 ml kosher salt
- 2.46 ml ground black pepper
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 175 mg
- Iron: 0.33 mg
- Magnesium: 13.9 mg
- Phosphorus: 130 mg
- Potassium: 154 mg
- Zinc: 0.96 mg
Let's Cook
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Step 1.
In a large stockpot over high heat, add the chopped potatoes and 6 cups chicken broth. Boil until the potatoes are fork-tender, about 15 minutes. Drain the broth from the potatoes.
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Step 2.
Transfer the drained potatoes to a large bowl. Using a whisk or a handheld mixer, whip the potatoes until smooth and lump-free. Add 6 tablespoons salted butter and 1 cup half-and-half, and stir until well combined.
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Step 3.
Sprinkle in 1½ cups shredded sharp cheddar cheese, 2 teaspoons kosher salt, and ½ teaspoon ground black pepper. Stir the potatoes until creamy and the cheese is melted. Serve immediately.
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