Cheddar & Cholula Mashed Potatoes Recipe (2024)

Published: Feb 15, 2015 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

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There must be something about February that makes me want mashed potatoes, because the last mashed potato post I did was in February too.

In that Truffled Mashed Potato Gratin post, I talked about how everyone has their favorite way to make mashed potatoes, and I wrote about how I made them with milk and just a little bit of butter. Oh, how things have changed in a year!

I've been making my mashed potatoes differently now. I happened upon Steamy Kitchen's Very Best Mashed Potatoes recipe last summer, and I gave it a try. I liked it a lot, but since I prefer my mashed potatoes a little bit chunky and with the skin on, I tweaked it a little.

Like the Steamy Kitchen recipe, I steam the potatoes instead of boiling them. I used to always boil, but steaming seems to keep the potatoes much lighter. I now omit the milk and mash the potatoes with more butter than I used to. (I mean, we only have mashed potatoes once every 2 or 3 months--a little extra butter is okay!) Instead of putting the potatoes through a ricer like the Steamy Kitchen recipe suggests, I mash them by hand--this keeps the mashed potatoes a little lumpy, which I like, and it lets me keep the skin on.

You can stop there and serve your mashed potatoes with some mushroom gravy, but I like adding in other crazy ingredients too. So with this particular batch, I added cheddar cheese, green onions, and a healthy amount of Cholula hot sauce.

Yes, Cheddar & Cholula Mashed Potatoes. Yes, these are totally like something you would order at TGI Friday's and they'd have a name like Blazin' EXXtreme Cheeze Smashed Taters. And then you'd order them and feel really embarrassed to say the name out loud.

"I'd like the Very Vegalicious Ooey Gooey Quesadillas, and on the side I'll have the Blazin' EXXtreme Cheeze Smashed Taters. And then I'll also have the Razz-A-Tazz-Tazzberry Mojito, thank you."

And a little bit of your dignity is lost that day.

So yes, they're a little bit over-the-top with the Cholula and the cheddar and the carbs, but they are worth every bit of EXXtreme cheezy carbiness. Chris and I quibbled a little bit about the amount of Cholula in the recipe; my personal opinion is that 2 tablespoons is plenty, but you can always serve Cholula on the side and add a little extra (like spicy, spicy gravy!) if needed.

This post was originally published on February 11, 2013.

Recipe

Cheddar & Cholula Mashed Potatoes

Spicy, cheesy mashed potatoes made with Cholula Hot Sauce.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: Cheddar & Cholula Mashed Potatoes, mashed potatoes recipe

Servings: 4 -6 servings

Calories: 454kcal

Author: Oh My Veggies

Ingredients

1 ½ lbs. Yukon Gold potatoes quartered
3 tbsp. salted butter
1 c. shredded cheddar cheese
¼ c. thinly sliced green onions
2 tbsp. Cholula Original hot sauce
salt to taste optional--I didn't use any

US Customary - Metric

Instructions

Place potatoes in steamer basket set over about 2 inches of boiling water. Cover and steam over medium-high heat for about 20 minutes, or until potatoes are tender. (If water boils off before potatoes are done, add more.)
Transfer steamed potatoes to a large bowl. Add butter and mash with a potato masher. Fold in cheese, green onions, Cholula, and salt. Serve with additional Cholula and garnish with extra green onions, if desired.

Nutrition

Calories: 454kcalCarbohydrates: 32gProtein: 19gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 86mgSodium: 654mgPotassium: 828mgFiber: 4gSugar: 2gVitamin A: 1032IUVitamin C: 42mgCalcium: 461mgIron: 2mg

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Reader Interactions

Comments

Samantha says
February 11, 2013 at 6:47 pm

LOL! Blazin' XXTREME. I like how you used a Z in the cheese. We love Cholula around here. During breakfast we always comment on her stance and make guesses about her imaginary life. Weird? Probably. Fun. Yes! I think Joe will appreciate these SMASHED cheeze taters. Thanks Kiersten!
Reply
- Kiersten says
  See Also
  Top 10 Side Dish Recipes These Sweet Potato Recipes Are Making Us So Excited for Fall The BEST Thanksgiving Recipes EVER Creative Thanksgiving Leftover Recipes
  February 12, 2013 at 9:33 am
  
  Ha! I have a crazy, semi-related habit of anthropomorphizing people and characters on packaging. So when I throw away a bottle of Cholula or a container of Quaker Oats, I kind of feel guilty. I feel like I shouldn't be admitting this?
  Reply
Janel Gradowski says
February 11, 2013 at 7:15 pm

These would be a hit in my house. I'm always amazed at how much hot sauce we go through. Chipotle Cholula is our favorite. By the way, I agree with your steaming method. Once I tried it myself I have never gone back to boiling!
Reply
- Kiersten says
  February 12, 2013 at 9:29 am
  
  I need to try the Chipotle Cholula! I'm sure that would be really good in this recipe too. 🙂
  Reply
Elizabeth Atwood says
February 11, 2013 at 9:06 pm

I must admit, I'm not much on the hot sauce, but otherwise those mashed potatoes look really good! I love the funny names you gave them ;-).
Reply
- Kiersten says
  February 12, 2013 at 9:28 am
  
  Yeah, I like spicy, but not too spicy. But I have more tolerance for heat than I did a few years ago!
  Reply
Hannah @ CleanEatingVeggieGirl says
February 11, 2013 at 11:03 pm

Oh, yum! These look so good. This recipe is definitely getting bookmarked :).
Reply
Rachel says
February 11, 2013 at 11:31 pm

You potato masher is adorable.
I always leave the milk out and just up the butter content. We don't have them often so I too justify that as OK.
Reply
- Kiersten says
  February 12, 2013 at 9:27 am
  
  It's so funny that people are commenting on the potato masher--I bought it years ago because it was the cheapest one at Target! 😀 I was a little bit embarrassed that I didn't have something fancier to photograph.
  Reply
Jeanette says
February 12, 2013 at 7:27 am

I have to try steaming my potatoes next time - I love hot sauce on just about everything although I have to say I've never tried them with mashed potatoes...will have to give that a try next time!
Reply
katie says
February 12, 2013 at 9:56 am

Umm this looks fab! I love Cholula so I think we would definitely LOVE these potatoes!!
Reply
Maria Tadic says
February 12, 2013 at 11:13 am

Mashed potatoes are awesome. And they just aren't as good without butter! Who are we kidding! These look delicious...i so love cheese and potatoes!
Reply
- Kiersten says
  See Also
  15 Drool-Inducing Scalloped Potato Recipes
  February 13, 2013 at 9:40 am
  
  Yeah, I've tried making mashed potatoes with olive oil, but no. 🙂
  Reply
Stephanie @ henry happened says
February 12, 2013 at 11:19 am

haha, I can totally imagine you ordering that and feeling embarrassed (tho that mojito sounds darn good). And I had no idea what cholula was from the title but of course I know that bottle! This sounds supper yum - anything with cheese and hot sauce works for me!
Reply
- Kiersten says
  February 13, 2013 at 9:39 am
  
  I hate cutesy names for things. I think it's because of my background in taxonomy. CALL THINGS WHAT THEY ARE! Darnit!
  Reply
Dara says
February 12, 2013 at 11:50 am

Yummy! I love mashed potatoes in winter, I am constantly finding excuses to make them. These look delish.
Reply
sara says
February 12, 2013 at 12:33 pm

Yum! Love love love these...spicy mashed potatoes, wow! 🙂
Reply
mjskit says
February 12, 2013 at 9:47 pm

I've never heard of steaming potatoes. Something I'm going to have to try. I usually microwave my potatoes which cooks them very fast. But then I am a lazy cook. 🙂 Oh I love Cholula sauce but have never used them in mashed potatoes. These potatoes sound and look awesome and will go great in my menu tomorrow night!!! Thanks!
Reply
Sylvie @ Gourmande in the Kitchen says
February 13, 2013 at 3:02 am

Cheese and potatoes are meant to be together!
Reply
TidyMom says
February 13, 2013 at 5:08 am

passing my plate for a BIG serving of these potatoes! they look and sound amazing!
Reply
Genevieve says
February 15, 2013 at 4:04 pm

I didn't even know what Cholula was when I read the title of your post, but now that I know it's hot sauce, I think thats an awesome idea to add it to mashed potatoes! I don't think I've ever tried adding cheese to mashed potatoes either - these are just full of interesting additions!
Reply
- Kiersten says
  February 18, 2013 at 9:53 am
  
  Cheesy mashed potatoes are so good. Not exactly the healthiest thing to eat, but very tasty. 😀
  Reply
Kelly @ Texas Type A Mom says
February 17, 2013 at 3:27 pm

Everything is better with hot sauce so I totally will be taking your advice on this one, although surprisingly I've never tried it before.
Reply
Shirley says
February 19, 2013 at 10:18 pm

I've never heard of Cholula, but I rarely use hot sauces. I'm starting to love sriracha though (in small amounts!). These potatoes look awesome. Also, even your potato masher is pretty! 😉 And I'm in love with that cutting board.
Reply
Karly says
February 20, 2013 at 10:01 am

Well. Cheese, Cholulua, and carbs are my three favorite things, so I would totally risk my dignity for these! Seriously, these are the best looking mashed potatoes EVER.
Reply
Brenda Williams says
March 30, 2013 at 10:35 am

OH WOW these would make such great potato cakes...left over mashed potatoes, add egg and little bit of flour, mix and fry in tiny bit of oil until brown on both sides...yum!
Reply
- Kiersten says
  April 01, 2013 at 12:55 pm
  
  Yes, they would be! I wish we had some leftovers. 🙂
  Reply
Sarah says
January 30, 2014 at 10:38 pm

As someone who is FAMOUS for her mashed potatoes (I get requests every Thanksgiving for them) I've never tried them this way. Considering that Cholula is the state hot sauce of Colorado and I love cheese...I need to try this on my mashed potato eating boyfriend. Oh, and I use a bit of heavy cream to make them a bit creamier. The texture significantly improved over using milk.
Reply
- Kiersten Frase says
  February 02, 2014 at 8:36 am
  
  I had no idea about the Cholula-Colorado connection! Well then, you really have to make this. 🙂
  Reply
  - Sarah says
    February 02, 2014 at 11:22 am
    
    Well I'm not positive if it's the official hot sauce of Colorado but you see Cholula EVERYWHERE here. I've never seen it outside of the state but I'm sure it exists! We get requests to stock in our cafe at the Whole Foods I work at. Honestly, I've never lived in a place where there is hot sauce stocked at the table next to salt and pepper. Coloradans love their hot sauce!!!
    Reply
    - Kiersten Frase says
      February 04, 2014 at 12:58 pm
      
      Aw, I wish they had Cholula everywhere here. 🙂 Although we do have a restaurant that makes Cholula potato chips, which are insanely delicious.
      Reply
Millie | Add A Little says
February 16, 2015 at 3:18 am

Looks delicious! Love the flavours!
Reply
Jennifer @ Delicious Everyday says
February 16, 2015 at 6:14 am

I am not even going to deny what an absolute sucker I am for mashed potatoes. And this one loooks really delish! Definitely trying!
Reply
Emily says
August 28, 2016 at 1:15 pm

Holy crap these were fantastic. I also had never thought to steam potatoes and it was so much easier! I'll be steaming all of my mashed potatoes from now on. These turned out very creamy and I thought they would be a good substitute from cheesy grits or something similar. We ate these with sautéed kale and fake chicken sausages.
Reply

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Cheddar & Cholula Mashed Potatoes Recipe (2024)

FAQs

Why add butter before milk in mashed potatoes? ›

Overworking the potatoes will cause them to get gummy, potatoes should still be light and fluffy. 6. Add the butter first. Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato.

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Should you soak potatoes in salt water before making mashed potatoes? ›

Soak the potatoes in water for at least 4 hours, up to overnight. This step is crucial to really get all of the excess starch off. Fill a large pot with water, rinse off the potatoes one last time and add them to the cold water. Salt the water, place the pot on the stove and turn on the heat.

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Which is the best potato for mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

How to make chef quality mashed potatoes? ›

Directions

Place potatoes in a large pot and cover with salted water. Bring to a boil. ...
Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. ...
Mash potatoes with a potato masher twice around the pot, then add milk and butter. Continue to mash until smooth and fluffy.

Aug 16, 2022

Is it better to use milk or heavy cream in mashed potatoes? ›

Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health. Sour Cream - This recipe is rich and it needs some tanginess for balance.

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What should you avoid when making mashed potatoes? ›

10 Mistakes You're Making With Mashed Potatoes

Using the Wrong Potato.
Not Washing Your Potatoes Before Peeling.
Dumping Your Cubed Potatoes Straight Into Boiling Water.
Not Seasoning the Water.
Not Allowing Them To Drain and Dry.
Overworking the Potatoes When Mashing or Whipping Them.
Not Using Enough Butter.

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Oct 17, 2023

Tell Me More ›

Is it better to cut potatoes before boiling for mashed potatoes? ›

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Do you boil the water first before adding potatoes? ›

For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.

Know More ›

How long can potatoes sit in water before cooking for mashed potatoes? ›

How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).

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How many potatoes per person mashed potatoes? ›

How much Mashed Potatoes should you make? As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people use 2 pounds of potatoes.

What is America's favorite mashed potatoes? ›

Idahoan Classic Mashed Potatoes always means 100% REAL Idaho® Potatoes—with no artificial flavors or dyes, and gluten free. We perfectly blend them with real cream and butter for a delicious favorite. Find out for yourself why people call them “America's Favorite Mashed Potatoes.”

Learn More Now ›

What is the secret to restaurant mashed potatoes? ›

When it comes to ridiculously creamy restaurant style mashed potatoes, there's not much to it. The secret is just loads of cream and butter. The creamier the mashed potato, the more cream and butter it has in it!

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

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What does mixing butter and milk do? ›

Due to its high fat content, comparable to that of heavy cream, the milk butter mixture will have the ability to capture air bubbles and generate a stable foam when whipped. To summarize, if a recipe calls for heavy cream in the batter, it can be substituted with a mixture of 75% milk and 25% butter.

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Should I melt butter before adding to mashed potatoes? ›

Instead, it's better to use cold butter, so all of the starch is equally coated in the fat and milk solids. Whereas it's important to use cold butter for mashed potatoes, you'll want to add cream that's warm or room temperature.

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Should I warm butter and milk for mashed potatoes? ›

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

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