Mashed Potatoes with Cheese
Simple, fast, original — dinner for the whole family! Mashed potatoes with cheese is a twist on everyone's favorite side. The mash comes out very tasty and is a great change from your usual menu. Try different kinds of cheese and find the version that's perfect for your taste.
Cooking method
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Step 1:
How do you make mashed potatoes with cheese? Get the ingredients ready. Wash the potatoes well and pat dry. Use milk of any fat content, the real thing. For the cheese, use a hard or semi-hard one — good quality and tasty, with no milk-fat substitutes.
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Step 2:
Grate the cheese on the medium side.
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Step 3:
Peel and rinse the potatoes. Cut them into several pieces. Put them in a pot and cover with cold water so it fully covers them. Add salt.
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Step 4:
Set the pot over the heat and bring the water to a boil. Cook the potatoes over low heat for about 30 minutes, checking doneness with a knife — it should pierce the pieces easily. The cooking time depends on the variety and size of the potatoes. Bring the milk to a boil. Drain all the water off the cooked potatoes. Mash them to a puree, gradually pouring in the hot milk.
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Step 5:
Add the butter to the mash and stir until it melts through all the potatoes. Add the grated cheese to the mash and mix well.
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Step 6:
Serve the mashed potatoes right away, while hot. Enjoy!
- You can delight the kids by tinting the mash with various natural juices. You'll get red mash by adding beet juice (grate cooked beets and squeeze out the juice). Orange, by adding carrot juice (squeeze the juice from raw grated carrot). Green mash if you add spinach or parsley juice (puree the greens in a blender, then put them in a sieve or cheesecloth and squeeze out the juice). Everyone loves mashed potatoes — adults, kids, fans of classic cooking, and the boldest experimenters alike. Because mash isn't just a universal side dish but also the base of many other dishes. To some, making it seems perfectly simple, while others just can't get it right. Good mashed potatoes are not only smooth, without a single lump, but also fluffy and light. To pull that off, follow a few rules. First, cook the right kind of potato. Don't try to make mash from new potatoes or from waxy boiling varieties — they're hard to mash. It's best to boil the potatoes in a little salted water. You can dry the cooked potatoes out a bit over low heat or by leaving the pot on the turned-off electric burner. Mash the potatoes while they're hot; mash made from cooled potatoes turns out gummy. You can mash the potatoes with a masher or a special potato ricer. Don't use a blender for this unless it has a special attachment — sharp blades break down the potato's structure and the mash turns thin and gluey.
- For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article on pots.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
