Cheesy Mashed Potatoes
Cheesy Mashed Potatoes are fluffy, creamy and loaded with 3 kinds of cheese. So versatile, you can serve right away or make ahead and freeze.
Servings: 8 servings
Ingredients
- 4 pounds Russet potatoes about 8 medium
- Salt
- 1/2 cup butter melted (1 stick)
- 1/2 cup sour cream
- 6 ounces cream cheese softened
- 2 garlic cloves minced
- 8 ounces white cheddar cheese grated, divided (about 2 ½ cups)
- 3 ounces Parmesan cheese grated or shredded (about ½ cup)
- Kosher salt
- 1/4 teaspoon pepper
- fresh minced parsley or chives for garnish if desired
Instructions
- In a 5 quart pot, boil about 2 inches of water. Once boiling, add 1 tablespoon of salt. (Water should be enough to cover the potatoes, so add as much as you think you need - you can always scoop some out if it’s too much.)
- Rinse, peel, and dice potatoes into chunks.
- Place potatoes into boiling water and cover (but keep the cover just slightly open to let steam escape). Cook over medium-low heat for 20-25 minutes, or until potatoes are fork tender. They should almost fall apart when pierced with a fork.
- Remove from heat and drain.
- Place potatoes back into the pan and sprinkle with 1 teaspoon salt. Add softened butter and mash well.
- In a large mixing bowl by hand or with a hand mixer, beat cream cheese, white cheddar cheese (reserve about ¾ of a cup for topping), and Parmesan cheese together on low speed until smooth. Stir in sour cream, minced garlic, and black pepper.
- Stir cheese mixture into mashed potatoes just until combined; don’t over mix or the potatoes will become gummy. Spread potatoes into a 2 or 3 quart greased casserole dish and top evenly with remaining white cheddar cheese.
- Cover with nonstick foil and refrigerate for up to 24 hours. When ready to heat, bake at 350 degreed F, covered, for 20 minutes, then remove foil and bake an additional 20-25 minutes or until cheese is melted and potatoes are warmed through. *If baking immediately, while potatoes are still hot, reduce cooking time by 15 minutes and leave uncovered.
- Garnish with fresh minced parsley or chives if desired before serving.
Notes
Refrigerate: If you plan to eat them within 3-4 days, just cover tightly and place in the refrigerator.
Freeze: Mashed potatoes make great leftovers because they are easy to freeze and easy to reheat. Allow the cheesy mashed potatoes to cool, then place them into a freezer bag or a freezer safe airtight container. Press out as much of the air as possible, then freeze for up to 4 months.
Reheat: If frozen, thaw in the fridge first. Reheat on the stovetop or in a covered dish in the oven. If you want to microwave them, do so at a 50% heat setting and stir every 30-40 seconds.
Nutrition
Calories: 539kcal | Carbohydrates: 43g | Protein: 17g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 98mg | Sodium: 539mg | Potassium: 1033mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1097IU | Vitamin C: 13mg | Calcium: 401mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
