Ingredients
Equipment
Method
Prep
- Fill an 8-quart stockpot with 1 gallon of cold water and add 2 tablespoon kosher salt.
- Scrub and rinse the potatoes if keeping skins, or peel if you prefer no skins.
- Cut potatoes into 1-1.5 inch cubes.
- Place the potatoes in the cold salted water.
Cook
- Turn heat to medium-high and bring to a low boil.
- Cook for about 20 minutes until the potatoes are fork-tender.
- Drain the water completely.
Assemble
- Add butter, half and half, sour cream, cheddar cheese, Havarti cheese, and kosher salt to the drained potatoes.
- Mash and stir until smooth and creamy.
- Serve immediately.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to smooth, creamy mashed potatoes is starting them in cold salted water and boiling until fork-tender—no undercooked chunks. Two cheeses give you depth: sharp cheddar for flavor, cream Havarti for silky texture. If making ahead for Thanksgiving or holiday meals, butter your casserole dish well and refrigerate covered for up to 3 days. Reheat covered at 350°F for 20 minutes, then uncovered for 10 more to develop that golden top. This recipe scales easily—double it for larger gatherings or keep it as-is for a family batch component that anchors multiple meals throughout the week.
