× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

White Cheddar Mashed Potatoes with Mushroom Gravy

Share this

Print Recipe
Potato Type: White
Cuisine: American
Prep Method: Boiled


Side Dish

Prep Time

15 Mins

Cook Time

30 Mins


Serves 4-6



Mashed Potatoes

  • 2 lbs. white potatoes, quartered (cut potatoes into even-sized pieces so they cook evenly!)
  • 4 Tablespoons unsalted butter
  • 1/2 cup milk
  • 1.5 cups shredded sharp white cheddar cheese
  • Salt and pepper to taste


  • 2 Tablespoons unsalted butter
  • 10 oz. baby Portobello mushrooms, sliced
  • Salt and pepper to taste
  • 1 teaspoon soy sauce
  • 2 Tablespoons flour
  • 2/3 cup stout (I used Guinness)
  • 2/3 cup vegetable stock
  • 2 Tablespoons chopped fresh parsley (optional, for garnish)


Mashed Potatoes:

  1. Cook potatoes in salted, boiling water until easily pierced with a fork. (Prepare the gravy while the potatoes cook if you like). Drain cooked potatoes and set aside, then return empty pot to the stove over low heat.
  2. Add butter and milk to pot and warm until butter is melted.
  3. Return potatoes to pot and mash.
  4. Add shredded cheese, salt, and pepper to mashed potatoes. Stir until cheese has melted, then taste and add seasoning as necessary.

Gravy (Make this while the potatoes cook!):

  1. Melt butter in a large skillet over medium-high heat.
  2. Add mushrooms to skillet and cook, stirring occasionally, until mushrooms have reduced in size by about half.
  3. Add soy sauce, salt, and pepper and stir to combine.
  4. Add flour and stir to combine. Let cook 30 seconds or so until liquid has been absorbed.
  5. Add stout a little at a time, stirring constantly to break up any lumps of flour.
  6. Add stock and stir to combine. Bring to a low simmer and let cook, stirring occasionally, until gravy has thickened to desired consistency. You can let the gravy simmer on low heat until the potatoes are ready!


  1. Top the mashed potatoes with gravy and chopped parsley (optional) and serve immediately.


  • Good quality vegetable stock is a must here – use homemade if you have it, or look for an especially tasty low-sodium variety at the store!
  • Use beef stock or chicken/turkey stock in place of the vegetable stock if you like. You can omit the soy sauce if you use beef stock.
  • If the mushrooms look too dry before you add the flour, you can add an extra pat of butter to the pan.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Life As A Strawberry

Visit Website

Nutrition Facts Per Serving









Vitamin C








Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up