These cheesy mashed potatoes are light and fluffy and made with 3 kinds of cheese. These potatoes are a great make ahead easy side dish to add to your holiday menu!
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 8
Ingredients
2.5poundspotatoes, washed and peeled
¼cupmilk, or heavy cream
4Tablespoonssalted butter , more or less to taste
3ouncescream cheese, softened
1teaspoonKosher salt, more for boling
¼teaspoonpepper, more to taste
½cupshredded cheddar cheese, more if desired
½cupshredded mozzarella cheese, more if desired
chopped chives
Instructions
Fill a large pot of water and add 1 Tablespoon salt. Cut potatoes into 2-inch pieces. Set out the milk, butter and cream cheese to come to room temperature.
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.
Add butter, cream cheese, milk or heavy cream, salt and 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.
If you'd like them extra cheesy, mix 1/2 cup cheese into the potatoes. Then spread into a 4x8" baking dish. Top with shredded 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).
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.