Some families might have a strict “do not mess with the classics” policy for Thanksgiving, but my family luckily does not. I think the fact that I invite them over and do ALL of the cooking trumps the fact that I take some liberties with my menu. But even if your family DOES have that policy, I think mashed potatoes are a natural place to experiment. Because no matter what you do, they are still mashed potatoes. And mashed potatoes are awesome (and even leftover mashed potatoes), always and forever.
So go ahead – try these Aged Cheddar Mashed Potatoes this year (or my Blue Cheese Mashed Potatoes). And if your family has any complaints about you adding CHEESE to MASHED POTATOES, then you might want to look into celebrating the holiday with a different family next year. Because, come on. Cheese makes a great thing even better!
For the easiest-ever mashed potatoes, use Baby Boomer fresh Creamer potatoes from The Little Potato Company. They’re pre-washed (hooray!), and the thin yellow skin means there’s no need to peel them – just cook and smash them whole. Perfect for quickly pulling the mashed potatoes together right before the turkey comes out of the oven. These potassium-rich potatoes have a flavorful yellow flesh and are great for roasting, boiling, grilling or even microwaving.
After a quick 15-minute boil in salted water, these potatoes got smashed up and combined with some half-and-half, butter and aged Cheddar cheese for a gourmet twist on a classic Thanksgiving side dish.
- 2 packages (24 ounces each) The Little Potato Company Baby Boomer Creamer potatoes
- 6 teaspoons kosher salt, divided
- 1-1/2 cups grated aged Cheddar cheese
- ½ cup half-and-half
- ½ cup (1 stick) unsalted butter, melted
- 1/4 teaspoon ground white pepper
- Pinch of nutmeg
- Finely chopped fresh parsley, for garnish (optional)
- Place potatoes in large pot and cover with cold water. Heat to boiling over medium-high heat. Add 5 teaspoons salt; reduce heat to medium-low and cook 15 minutes or until potatoes are very tender. Drain.
- Place potatoes in large bowl and smash with potato masher. Add cheese, half-and-half, butter, pepper, nutmeg, and remaining 1 teaspoon salt; smash until well combined. Transfer to serving bowl and serve garnished with parsley, if desired.
Epic Thanksgiving Recipe Schedule:
- Sunday, October 30th: Epic Thanksgiving Overview
- Monday, October 31st: Apple, Bacon + Fennel Stuffing
- Thursday, November 3rd: Aged Cheddar Mashed Potatoes
- Monday, November 7th: Cajun Turkey with Orange-Oregano Gravy
- Monday, November 14th: Sautéed Green Beans with Tomatoes + Crispy Parmesan
- Thursday, November 17th: Hard Cider Cranberry Sauce
- Sunday, November 20th: Cocktail Hour! Roasted Campari Bloody Mary
Other Thanksgiving Ideas:
- Cranberry-Vanilla Gin Spritzer
- Autumn Cheese Board
- Butternut Squash and Pomegranate Crostini with Whipped Feta & Honey
- Roasted Turkey with Bourbon Apricot Glaze
- Fruit & Nut Brussels Sprout Slaw
- Corn Casserole with Cheese
- Lemon & Maple Glazed Roasted Brussels Sprouts
- Twice Baked Potato Casserole
- Autumn Celebration Rice Salad
- Roasted Acorn Squash with Pomegranate & Parsley
- Spiced Sweet Potato Rolls with Bourbon Honey Butter
Use Those Leftovers:
- Thanksgiving Leftover Waffles
- Turkey & Gnocchi Arrabiata Soup
- Use up leftover mashed potatoes in a loaded mashed potato bake casserole!
- Ham and Potato Soup, if you also made a ham for Thanksgiving and have leftovers
Making one of these recipes? Please let me know by sharing a photo on social media with the hashtag #FLLEpicThanksgiving!
I’m so thankful for each and every person that stops by this blog, whether it’s once in awhile or every day. This little corner of the internet has allowed me to change my life and create a career path for myself that brings me so much joy. Happy Thanksgiving to you and your family.
Disclosure: This was a sponsored post written by me on behalf of The Little Potato Company. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.