Cheesy Mashed Potatoes

Creamy, buttery mashed potatoes blended with white cheddar cheese, parmesan cheese, and sour cream then topped with rich melted cheese for the ultimate comforting side dish.

Course Side Dish

Cuisine American

Keyword Potato Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 447kcal

Author Darcey Olson

Cost $10

Ingredients

1 tbsp kosher salt for boiling water
2 lb Russet or Yukon potatoes, peeled and diced into 1 inch chunks
12 oz white cheddar, grated divided
3 oz Parmesan cheese, shredded or grated
2 oz cream cheese, softened
¼ cup sour cream
¼ cup heavy cream
2 cloves garlic, finely minced
¼ tsp black pepper
1 tsp kosher salt
½ cup melted butter
Optional garnish: chives or green onions

Instructions

Add about 4 inches of water to a large pot along with 1 tablespoon of kosher salt.
Add the diced potatoes to the pot and bring to a boil over high heat. Once the water boils reduce the heat to medium and set the timer for 18-20 minutes. Cook until potatoes can be easily pierced with a fork. Transfer to a large colander to drain.
While the potatoes are cooking, add 8 oz white cheddar cheese, Parmesan cheese and cream cheese to a large mixing bowl and mix together with a fork or mixer until smooth. Stir in sour cream, heavy cream, minced garlic and black pepper.
Transfer the potatoes back to the pot and add the melted butter and sprinkle with 1 teaspoon of kosher salt. Mash well with a masher- but don't over mix.
Pre-heat the oven to 350℉. Spread mashed potatoes into a 2 or 3 quart greased casserole dish and top evenly with remaining cheddar cheese.
Bake for 20-25 minutes. Let cool for 10 minutes before serving. Garnish with chives or green onions before serving.

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