🧈 Cheesecake Factory Mashed Potatoes (Original Recipe)

After a recent visit to the holy grail of portion sizes – yes, The Cheesecake Factory – I found myself completely smitten with their mashed potatoes. Creamy, indulgent, and with just the right hint of mystery, they were potato perfection. But here’s the kicker: they don’t publish the recipe, nor do they list the full ingredients. Rude, right? Nevertheless, with a bit of charm (and a lot of light pestering), I managed to wangle a dairy-free version directly from the restaurant. Combine that with years of my own mashed potato mastery and a borderline obsessive analysis of every copycat recipe on the internet, and voilà — we’ve cracked the code. This recipe? This is the Cheesecake Factory mashed potatoes. Not a version. Not an approximation. The recipe. Because I’ve decided it must be. 🥔✨ It’s got that iconic tang from horseradish, the smooth, cheesy richness (with the option to go DF using smoked vegan Gouda). Link the dairy-free version below, for those navigating allergies, intolerances, or simply choosing the plant-based path. https://s.samsungfood.com/51a3b - 🔌 Instant Pot Instructions (for Cheesecake Factory-Inspired Mashed Potatoes) Method (Two Texture Options): 1. – Speedy & Ultra Efficient (for very small cubes or thinner slices): Add 1 cup water to the Instant Pot. Place chopped potatoes (small cubes or slices) into a steamer basket or directly in the pot. Pressure Cook on High for 1 minute. Allow a full Natural Pressure Release (10–15 mins). Best for slightly firmer or bite-sized chunks. 2. Chunky Yet Creamy Gold Standard (recommended): Add 1 cup water to the Instant Pot. Use 1.5–2 inch chunks of red potatoes. Pressure Cook on High for 4 minutes. Use Quick Release for pressure. Drain if needed, then add all mix-ins (butter, horseradish, cheese, etc.). Gently mash, leaving some chunks intact for that rustic feel. Total time (including pressure build/release): Approx. 20–25 minutes, depending on method and

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and cube the potatoes. Leave skin on for texture or peel for silky smoothness. *NB: Restaurant signature is to leave the skin on.

Step 2

Boil in salted water until fork-tender (about 15–20 mins).

Step 3

Drain and steam dry briefly.

Step 4

Add butter, horseradish, Gouda, and optional enhancers (black pepper + nutmeg).

Step 5

Mash until smooth and creamy. Season to taste. *NB - Restaurant signature is to leave slightly chunky for the bite.

Step 6

Garnish with herbs if you're feeling extra. (Spring onions even?) ~ Serve hot - goes without saying.