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Copycat Red Lobster's White Cheddar Mashed Potatoes
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If you are looking for a great mashed potato recipe, this copycat from Red Lobster is not only easy to make, but everyone always loves it. Basic mashed potatoes are given an extra creamy texture with the addition of both heavy cream and sour cream. White Cheddar cheese is used instead of regular cheddar which gives it a more mild cheese flavor.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
2 pounds potatoes, peeled and quartered
2 ounces unsalted butter, at room temperature
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup sour cream
1/3 cup heavy cream
4 ounces shredded white Cheddar cheese
directions
Place the potatoes in a large pot and fill with enough cold water to cover. Bring the water to a boil then reduce heat to a simmer and cook until the potatoes are fork-tender. Carefully pour the potatoes into a colander and let drain completely.
Place the potatoes in a large mixing bowl and beat with a mixer just until the potatoes start to break down (about 30 seconds). Add the butter, salt, and pepper and mix just enough to combine. You don't want to overbeat the potatoes or they will become gummy.
Add the sour cream and set the mixer on low and slowly add the heavy cream until just blended.
By now the potatoes should be smooth. Stir in the cheese by hand and serve hot.
recipe tips
For the creamiest mashed potatoes, warm the sour cream and heavy cream before adding them to the potatoes.
Be careful not to overmix the potatoes to avoid a gluey texture. Mix just until the ingredients are incorporated.
Cutting the potatoes into even-sized pieces will help them cook more uniformly.
For an extra decadent touch, top the mashed potatoes with a dollop of butter or a sprinkle of cheese before serving.
Season the cooking water with salt to provide the potatoes with flavor from the start.
Remember to taste and adjust the seasoning after mixing everything together, as the cheese and creams can dilute the saltiness.
common recipe questions
Can I use a different type of potato for this recipe?
You can use different types of potatoes based on your preference or what you have on hand. Yukon Gold potatoes are a great option because they're naturally buttery and creamy. Russet potatoes are also a good choice for fluffy mashed potatoes.
Is there a substitute for heavy cream if I don't have any?
If you don't have heavy cream, you can substitute it with an equal amount of whole milk or a combination of milk and melted butter (about 1/4 cup milk mixed with 1 tablespoon melted butter) to mimic the fat content of heavy cream.
What can I use instead of white Cheddar cheese?
If white Cheddar cheese isn't available, you can use any good melting cheese with a mild flavor, such as Gouda, Monterey Jack, or Mozzarella. The flavor will change slightly.
How can I make this recipe lighter?
To make a lighter version of this recipe, you can substitute the sour cream with Greek yogurt and use low-fat milk instead of heavy cream. You can also reduce the amount of butter or use a light butter alternative.
Can I make these mashed potatoes ahead of time?
You can make these mashed potatoes ahead of time. Prepare them according to the recipe, then cool, cover, and refrigerate. When ready to serve, reheat in the microwave, stirring occasionally, or in a pot on the stove over low heat, adding a little extra milk or cream to achieve the desired consistency.
How can I add more flavor to these mashed potatoes?
For additional flavor, try mixing in minced garlic or garlic powder, chopped fresh herbs like chives, parsley, or thyme, or a pinch of nutmeg. Crumbled bacon or caramelized onions can also add a savory touch.
What's the best way to reheat leftover mashed potatoes?
The best way to reheat leftover mashed potatoes is in a covered dish in the oven at 350 degrees F for about 20-30 minutes, or until heated through. You can also reheat them on the stove over low heat or in the microwave, adding a bit of milk or butter to keep them moist. Stirring occasionally will help them heat evenly.
Can I freeze these mashed potatoes?
Yes, these mashed potatoes can be frozen. Spoon them into a freezer-safe container, let them cool completely, seal tightly, and freeze. To use, thaw in the refrigerator overnight and then reheat, adding a little cream or milk to adjust the consistency if necessary.
Is it possible to make these mashed potatoes without a mixer?
You can make these mashed potatoes without a mixer. After draining, return the potatoes to the pot and mash them with a potato masher until they reach your desired consistency. Then mix in the other ingredients as directed using a wooden spoon or spatula.
nutrition data
495 calories, 31 grams fat, 43 grams carbohydrates, 13 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 25, 2016
Skip the mixer and mash by hand for a better consistency. Great flavor.
July 3, 2013
Wow this was good! I used smoked white cheddar cheese instead of plain but follwed the recipe exactly otherwise.
November 6, 2011
My wife was at Red Lobster this last Wednesday. The meal included the mashed potatoes. She asked for gravy, the waitress told her they don't have any and they don't need it. She reluctantly tried them, ate them all on the spot. Made me look up a recipe and I made this one. It was exactly like the ones she had at R.L.
August 20, 2010
The family loved the mashed potatoes. I didn't have a problem with it being too salty. I did use unsalted butter, maybe that is the difference. Thank you for this recipe.
November 5, 2009
I made this dish last night and it is really great! I had a little trouble finding the white cheddar though. The only thing is, we found it extremely salty. When I make it again I will reduce the salt to 14 teaspoon. Salt CAN be added at the table.