Cheesy Mashed Potatoes
Our cheesy mashed potatoes are the ultimate side dish for a busy weeknight or on your holiday table. With three types of cheeses, they are rich and flavorful, truly a crowd-pleaser! Plus, this recipe is practically foolproof and easy to assemble.
Ingredients
- 2 lbs Yukon gold potatoes peeled and cut into quarters Note 1
- 1 tablespoon table salt
- ¼ cup unsalted butter softened
- 4 oz cream cheese softened
- ¾ cup hot milk
- 4 oz extra sharp white cheddar cheese grated and divided Note 2
- 2 oz Parmesan cheese grated
- 1 teaspoon coarse kosher salt
- Fresh herbs for serving
Instructions
- Preheat the oven to 350°F and spray a 2-qt casserole dish with non-stick spray.
- Wash and peel potatoes, if desired. Cut them into quarters.
- In a large pot filled with cold water, add the potatoes and salt.
- Bring it to a boil over medium-high heat, then reduce the heat to medium to gently simmer the potatoes. Cook until potatoes are fork-tender, about 15 minutes. Drain, reserving some water.
- Add butter and cream cheese to the potatoes and mash with a potato masher.
- Then add milk, half of the cheddar cheese, half of the parmesan cheese, and salt to the cooked potatoes.
- Using a potato masher, mash the potatoes until nice and smooth.
- Transfer the mashed potatoes into the prepared dish and spread evenly.
- Sprinkle the remaining cheddar and parmesan cheeses on top.
- Bake the casserole for 40-45 minutes, or until it’s golden brown. Serve hot.
Notes
Note 1: You may use Russet potatoes as well.
Note 2: Other great cheese alternatives: Gruyère, Havarti.
Storing Tips:
- Refrigerate any leftover potatoes in an airtight container for up to 4 days.
- Reheat in the oven, microwave, or stovetop. If the potatoes seem thick, add a splash of warm milk and stir them to combine.
- These cheesy mashed potatoes also freeze well too! Just let them cool completely then wrap the casserole dish with plastic wrap or transfer them to an airtight container. Freeze for up to 2 months. Be sure to let the potatoes thaw overnight before reheating them. Make-Ahead: It’s the perfect side dish for making in advance. Assemble them until they are ready to bake. Keep in the fridge, covered, then bake right before serving, and they’ll be perfect.
- Refrigerate any leftover potatoes in an airtight container for up to 4 days.
- Reheat in the oven, microwave, or stovetop. If the potatoes seem thick, add a splash of warm milk and stir them to combine.
- These cheesy mashed potatoes also freeze well too! Just let them cool completely then wrap the casserole dish with plastic wrap or transfer them to an airtight container. Freeze for up to 2 months. Be sure to let the potatoes thaw overnight before reheating them. Make-Ahead: It’s the perfect side dish for making in advance. Assemble them until they are ready to bake. Keep in the fridge, covered, then bake right before serving, and they’ll be perfect.
Nutrition
Serving: 1servingCalories: 216kcalCarbohydrates: 21gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 1328mgPotassium: 505mgFiber: 2gSugar: 1gVitamin A: 425IUVitamin C: 22mgCalcium: 114mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.
