White Cheddar Whipped Potatoes

by: Chef Matt Chatfield

Compatible Wolf Appliances:


By using the Steam Mode on the Wolf Legacy Convection Steam Oven, the potatoes reach a perfect whipped consistency, retain more nutrients, and develop a stronger flavor profile than a conventional oven.

Prep Time
Cook Time




  • 3 pounds Yukon or russet potatoes, peeled
  • 1/2 pound unsalted butter, cubed
  • 1-1 1/2 cups heavy whipping cream
  • 4 ounces white cheddar, grated
  • 1/2 teaspoon white pepper
  • 1 tablespoon Kosher salt, to taste
  • 2 tablespoons fresh chives, chopped (optional)


Peel the potatoes and cut them into 1”-thick slices. Place on the perforated sheet pan in position 2 of the Wolf Legacy Convection Steam Oven with the solid pan below in position 1.

Set the Wolf Legacy Convection Steam Oven to Steam Mode at 210°F for 37 minutes.

Chop up the butter into small pieces, warm the cream, grate the white cheddar, and measure the seasonings.

Remove the potatoes from the oven and place them in a mixing bowl or a stand mixer.

Add the butter and seasonings. Mash potatoes with a wire potato masher or paddle attachment for 20-25 seconds on medium speed.

Next, add the warm cream at low speed to incorporate without splashing ingredients over the bowl. If using a mixer, return to medium speed for 20-25 seconds to mix well. Be cautious not to over-mix the potatoes or they will become very pasty and sticky.

Fold in the white cheddar cheese and fresh chives, if using. Taste and adjust seasonings as desired. Cover and hold in a warm Wolf Legacy Convection Oven until ready to serve.