cheesy potatoes

Mimi’s easy two-ingredient Cheesy Potatoes

Written by Published on in Holidays, Recipes, Sides & Fixin's

We don’t dare serve a Holiday ham on the TY Ranch without these potatoes. They are so easy and the family loves to dip the ham into the cheesy sauce. It just taste so good together!

Here’s my crockpot Easter Ham recipe!

ham and cheesy potatoes

Mimi Joy Murray

Mimi (Joy Murray) taught me to make these potatoes. Isn’t she so cute! Here’s another favorite recipe she taught me to make:

Joy’s Sausage Gravy (The Best)!

Joy Murray cooking cheesy potatoes.

TIPS

  • Cut the potatoes in equal sized pieces to ensure the same texture when cooking. You don’t want these too mushy (like mashed potatoes) but more like potato salad texture potatoes.
  • Cooking times will vary based on the type of potato used and the size.
  • Russet potatoes will make a creamier cheesy potato and waxy (red or gold) potatoes will hold their shape more.
  • 1 inch chunks of potato will cook in about 12-14 minutes. Starting checking your potatoes at about 10 minutes. You should be able to pierce the potato complete with a fork but the potato should not fall apart. If you feel any resistance cook one minute longer.
  • I cut mine in about 1 inch chunks.
  • Reserve the cooking liquid to make the cheese sauce.
one inch chunks of potato
Notice the one inch chunks of potato and the reserved cooking water in the pot.
Mimi's easy two-ingredient Cheesy Potatoes
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Mimi’s easy two-ingredient Cheesy Potatoes

Recipe by Paige MurrayCourse: SidesCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes

Easy cheesy potatoes that are quick to make.

Ingredients

  • 3 large Russet Potatoes or 6 large Gold or Red Potatoes

  • 16 oz block of Velveeta or Easy Melt Cheese

  • Salt and Pepper to taste

Directions

  • Bring a stock pot of salted water to a boil.
  • Peel and wash potatoes.
  • Cut potatoes into 1 inch chunks.
  • Boil potatoes until fork tender but firm (about 12-14 minutes).
  • Drain cooking water from the pot and reserve the liquid.
  • Pour liquid back into the pot until you have about 1 inch of water in the bottom of the pot.
  • Return to the stove on low heat.
  • Slice cheese into chunks and add to the potatoes.
  • Season with salt and pepper.
  • Gently mix cheese into the potatoes. Do not stir hard. Just slowly fold the cheese into the potatoes.
  • If the sauce is too thick, stir in more of the reserved water.
  • Let sit on the stove on low as the cheese continues to melt until ready to serve.

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