Mash & Cheese by Alix Traeger
Meals From Memory - Episode 5
Author: Alix Traeger | July 24, 2025 | Time to read: 3 min
I knew I wanted to create a unique recipe for mashed potatoes, and boy, was it a roller coaster. I went through so many ideas and iterations, but nothing was sticking—or should I say spudding. While making mac and cheese one Sunday afternoon, I started playing around with a wild idea: What if I made mashed potatoes like I make mac and cheese? (This is what counts as wild after age 30.) Well, it WORKED, and this dish was born. We’re making the cheesiest cheese sauce and incorporating it into the potatoes to make for the dreamiest mash. It’s a mash made in heaven.
15 minutes
30-35 minutes
4-6
What You'll Need
Ingredients
- 6 large potatoes (about 2½ pounds total; I like half Yukon Golds and half russets), peeled and cut into 1-inch cubes
Kosher salt
4 tablespoons (½ stick) unsalted butter
2 tablespoons all-purpose flour
½ teaspoon mustard powder
1 cup whole milk
1½ cups freshly grated sharp cheddar cheese
1 cup freshly grated Gruyère cheese
Panko breadcrumbs (optional)
1 tablespoon unsalted butter, melted (optional)
Finely chopped fresh chives, for serving
Directions
Step 1
Place the potatoes in the Perfect Pot and add water to cover. Salt the water so it’s salty like the tears of happiness you will cry when you eat this mash. Bring to a boil over medium-high heat, then cook until the potatoes are fork-tender, 12 to 15 minutes.
Step 2
Meanwhile, melt the butter in the Always Pan over medium heat. Add the flour and mustard powder and cook, whisking continuously, until a roux forms, 2 to 3 minutes. It should be thick and bubbling. Gradually whisk in the milk until the mixture thickens into a smooth sauce. Reduce the heat to low and slowly add the cheddar and Gruyère, stirring until fully melted. Taste and season with salt to your liking.
Step 3
Drain the potatoes, return them to their pot, and use a potato masher or fork to mash them to your preferred texture. While slowly mixing with a wooden spoon, pour in the cheese sauce and stir just until well combined. Taste and adjust the seasoning to your liking.
Step 4
Optional but highly recommended: Preheat the broiler. Transfer the mash to an 8-cup baking dish, sprinkle the top evenly with panko, and drizzle with the melted butter. Broil for a few minutes, until a golden crust forms. The timing will depend on your broiler, so watch the whole time to keep the panko from burning.
Step 5
Sprinkle with chives and serve!
Cook’s Tip
Cheese solidifies as it cools, so if you make your mash ahead of time, keep the mashed potatoes and the cheese sauce separate. When you’re ready to serve, reheat both components and then mix them together.
Alix Traeger
Alix Traeger is a chef, content creator, and former BuzzFeed producer known for her viral Tasty videos and fun, approachable recipes. With a background in health science and culinary arts, she blends creativity with comfort food, often adding a playful twist.
Make Magic. Embrace the Chaos.
Scratch That is Alix Traeger’s debut cookbook filled with approachable, flavor-packed recipes that make cooking fun, not fussy. Whether you’re perfecting your go-to dinner or trying something totally new, this book has you covered with creative dishes and a sprinkle of my signature humor.
