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Cheesy Mashed Potatoes

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. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: cheesy mashed potatoes
Servings: 8 servings
Calories: 539kcal
Author: Kristin Maxwell

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 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, 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.

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