Cheesy Mashed Potatoes
These cheesy mashed potatoes are light and fluffy and ultra creamy made with 3 kinds of cheese. A great make ahead easy side dish to add to your holiday menu!
Ingredients
- 2.5 pounds potatoes , washed and peeled
- ¼ cup milk , or heavy cream
- 4 Tablespoons salted butter , more or less to taste
- 3 ounces cream cheese , softened
- 1 teaspoon Kosher salt , more for boling
- ¼ teaspoon pepper , more to taste
- ½ cup shredded cheddar cheese , more if desired
- ½ cup shredded mozzarella cheese , more if desired
- chopped chives
Instructions
- Prep potatoes. Fill a large pot of water and add 1 Tablespoon salt. Cut 2 1/2 pounds potatoes into 2-inch pieces. Set out the milk, butter and cream cheese to come to room temperature.
- Boil potatoes. Place potatoes in the pot and then bring to a boil. Cook for 15 to 20 minutes, or until a fork inserts easily. Be careful not to overcook. Drain and place back in pan. Let steam evaporate.
- Mash. Add 4 Tablespoons butter, 3 ounces cream cheese, 1/4 cup milk or heavy cream, 1 teaspoon salt and 1/4 teaspoon pepper. Mash with a potato masher. If you want them extra creamy, use an electric mixer for 10 seconds (be careful not to over mix or they'll taste gluey). Add a Tablespoon or two more heavy creamy if you’d like them even creamier. Salt and pepper to taste.
- Add cheese and bake. If you'd like them extra cheesy, mix additional 1/2 cup cheese into the potatoes. Then spread into a 4x8" baking dish. Top with 1/2 cup shredded cheddar cheese and 1/2 cup mozzarella cheese. Bake for 15 to 20 minutes at 350°F or until cheese is bubbly. You can also broil 1 to 2 minutes (watch carefully).
- Serve. Top potatoes with chives. Serve while warm.
Notes
Potatoes: I like to use a mix of russet and Yukon gold for best flavor.
Make ahead: This dish can be made the day before baking. Wrap with foil and place in the refrigerator. I like to leave the cheese off until baking and then stir in a couple Tablespoons of warm milk. Then add an additional 15 to 20 minutes of baking. Remove foil the last 15 minutes of cooking.
Storage: Store leftovers in a covered container for up to 3 days.
Nutrition
Calories: 236kcal, Carbohydrates: 26g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 171mg, Potassium: 637mg, Fiber: 3g, Sugar: 2g, Vitamin A: 410IU, Vitamin C: 28mg, Calcium: 124mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
