These cheesy potatoes are a cross between traditional mashed potatoes and the recently trendy “smashed” potatoes. I had a craving for cheesy potatoes but didn’t want to take the time to do an au gratin dish. I wanted to bite into mouthfuls of potato and cheese that still had some chew to them .They’d be a good side for our sandwiches for dinner.
I needed the potatoes to be fast to prepare because my Philly Cheesesteak Sloppy Joes were almost ready. Bad planning in my part but it was an unusual day- the election had finally been called and we were celebrating.
I scrubbed a handful of red potatoes and diced them into about 1″ squares. We do like to leave the skins in for flavor as well as nutrition, you could peel them if you want to be picky. I’d guess there were about 2# of potatoes. You could easily used more or less and adjust the other ingredients accordingly.
Placing them into a large saucepan with water to cover and a good amount of salt, I brought the potatoes to a boil. Reducing the heat to medium, I let the potatoes cook until the were fork tender. About the consistency you’d cook them yo when making mashed potatoes.
I drained the potatoes and returned them to the pot along with some heavy cream and mild. I’d have used all heavy cream but only had 1/2 cup. Again, tweak as you wish. No cream? Use all milk. Want to add butter? Feel free.
I mashed the potatoes with a hand masher. Usually I ask my P.S. (Pretty Strong/ hubby) to mash. He’s way stronger and taller. I improvised by setting the pot on a potholder on the kitchen table and mashed away. Much shorter than the stove! There are those few times where being only 5′ tall is a curse in the kitchen.
Potatoes mashed somewhat. I stirred in a package of shredded cheese and some chopped green onion. I had all kinds and combos of cheese to choose from. I decided I wanted a strong cheese presence so went with straight cheddar.
Stirred well to get the cheese melted, I taste tested and added more salt and a good amount of black pepper. I stirred well again and my smooshed potatoes were ready.
The potatoes were super delicious and just the right touch for a side to out pita sandwiches. Being just two of us there were leftovers I think will be great fried as potato pancakes for another meal. I can imagine their golden brown goodness already. Yum!!
A fast side dish with lots of cheesy goodness!
- 2# red potatoes; scrubbed and diced
- 1 tablespoon salt
- 1/2 cup cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1/4 cup diced green onion
Place potatoes in a saucepan with enough water to cover them. Add salt and bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Remove from heat and drain.
Return potatoes to pot and add cream and milk. Using a potato masher, crush potatoes well. Leave plenty of lumps for texture.
Stir in cheese of choice and green onions with a large spoon. I used shredded cheddar.