Growing up I was known as the “Spud Queen.” Potato royalty, ruler of the spuds! No…actually I was just the spud queen because I inhaled mashed potatoes. Like..totally..ate super-human amounts of mashed potatoes. You gotta have a serious love of potatoes to get such a title after all! Apparently I’m not the only tater lover because my potato recipes are the most popular recipes on my blog! So all you fellow spud kings and queens, I behest you to make these Cheesy Mashed Potatoes!
The reason I developed such a strong love for mashed potatoes is because my Mom makes the best, creamiest mashed potatoes. Not one lump! When I started making my own I would get tons of lumps. It was tragic! So I asked my Mom what her secret was. How did she get her mashed potatoes SO creamy? With not a lump to be found?!
Her answer? wait for it ….
“I just cook the crap out of them, until they are about to fall apart”
Genius! And it totally works. I cook my potatoes at a slow boil for about 45 minutes or until they are about to fall apart. I know they’re done when I poke them with a fork and they literally fall apart. That’s when the potatoes are ready to be mashed. Lump free! After that just toss in the butter, sour cream, cheese and salt and mash with a handheld beater.
The sour cream brings the creaminess of these spuds to a whole new level.
And the cheese…OMG these are good. Yum!!
So go cook the crap outta some potatoes and make these Creamy, Cheesy Mashed Potatoes!!