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Recipe compliments of www.ITISAKEEPER.com
Creamy Cheesy Mashed Potatoes
These Cheesy Mashed Potatoes are the perfect mashed potato. This dish is full of mouthwatering cheesy goodness and is so creamy, you'll never go back to plain potatoes.
Ingredients
- 4 pounds Yukon Gold potatoes
- 4 cloves Garlic, peeled
- 1 ½ Tablespoons Salt
- ½ cup Butter, melted
- ½ cup Sour cream
- ¼ cup Half and half
- 2 teaspoons All Purpose Seasoning
- 6 ounces Cream cheese, softened
- 8 ounces White cheddar cheese grated, divided
- ½ cup Grated Parmesan cheese
- 1 Tablespoon Fresh chives, minced
Instructions
- Preheat oven to 350℉. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
- Add potatoes and peeled garlic cloves to a large pot and cover with water. Add salt and bring to a boil. Cook for 15 minutes or until the potatoes are fork tender; Drain potatoes.
- Mash the potatoes and garlic (I prefer to use a potato ricer) and add them back into the cooking pot.
- Stir in the butter, sour cream half and half and All Purpose Seasoning; Stir until everything is incorporated.
- In a bowl, use an electric mixer to combine the cream cheese, cheddar cheese (reserve ½ cup for the top) and parmesan cheese until fully combined.
- Gently stir the cheese mixture into the potatoes.
- Spread the potatoes into the prepared baking dish and top with the reserved cheddar cheese.
- Bake for 25-30 minutes. Top with minced chives.
Christina's Notes
- Salty Water: Salting the water when boiling potatoes seasons them from the inside out.
- Don't Overwork: Overmixing can release too much starch, giving you gummy potatoes.
- Room Temp. Ingredients: Make sure your cream cheese, sour cream and half-and-half are at room temperature so they blend well.
- Freshly Grate Cheese: Pre-shredded cheese is coated with anti-caking agents that can make it difficult to melt smoothly.