Cheesy Mashed Potatoes are ultra creamy and loaded with 3 kinds of cheese. Simple to prepare, this baked mashed potato side dish is great for making ahead.
Course: Side Dish
Keyword: cheesy mashed potatoes
Author: Kristin Maxwell
4poundsRusset Potatoesabout 8 medium
1/2cupbuttermelted (1 stick)
8ounceswhite cheddar cheesegrated, divided (about 2 ½ cups)
3ouncesParmesan cheesegrated or shredded (about ½ cup)
fresh minced parsley or chives for garnishif desired
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 toppinand 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.