Gold Yukon whipped potatoes with white cheddar and chives are the perfect side to a good hearty entree, like roasted brisket or chicken with lemon, garlic and white wine. Use a rice ricer to get really smooth, or keep it a little chunky with just a good constant wooden spoon smash…or whip nicely with a hand mixer. You just can’t go wrong with this dish. Mmmmm…
Yukon Whipped Potatoes with White Cheddar and Chives
Prep time
Cook time
Total time
Yukon whipped potatoes with white cheddar and chives are so delicious. Serve with a nice hearty entree, like a brisket, or slow roasted chicken with lemon and garlic
Author: Kris Longwell
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
- 2 lbs of Yukon gold potatoes, washed, peeled and cut into 2-inch pieces
- 1 teaspoon of salt for the boiling water, then another teaspoon (or more, to taste) for the potatoes
- ½ stick of unsalted butter, cut into chunks
- ¾ cup of half and half, heated
- 1 tablespoon of white pepper
- 1½ cups of grated white cheddar cheese
- ¼ cup finely chopped chives
Instructions
- Fill a large pot ¾ of the way with water and add the teaspoon of salt and bring to a boil
- Add the potatoes, and cook until tender (pierce with a knife)...about 18 minutes.
- Drain well in a colander.
- Press the potatoes through a ricer, or skip to the next step...
- Add the potatoes to a large bowl.
- Add the butter and slowly add the warm half-and-half, stirring constantly with a large spoon.
- Continue to add the liquid and stir until the potatoes are creamy, but not soupy.
- Add the white cheddar and chives.
- Add salt and white pepper (about a teaspoon of each)
- Transfer to a serving dish.
- Add a slice of butter to the top, garnish with a few more chopped chives.
- Serve!
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