How To Make Cheesy Mashed Potatoes
Whip up this rich, tangy and creamy mashed potatoes for your next side dish! It’s loaded with savory cheeses, and can be made in just under one hour.
Serves:
Ingredients
- 1½lbsrusset potatoes,peeled, cut into 2-inch chunks
- 1½tspkosher salt
- ¼cupunsalted butter,cut into pieces, softened
- 4ozcream cheese,softened
- ¾cupparmesan cheese,shredded
- ½cupsour cream
- ½cupmilk,warmed
- ¼tspblack pepper,freshly ground
- nutmeg,a pinch
Instructions
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Preheat the oven to 350 degrees F.
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Add the potatoes to a large pot with cold water, covering the potatoes by at least 1 inch.
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Add 1 teaspoon of the salt, then bring to a boil.
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Reduce the heat to medium, then cook, partially covered for 12 to 15 minutes until very tender.
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Pour the water out of the pan, keeping the potatoes in.
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Mash the potatoes with a potato masher.
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Add the butter, cheese, cream cheese and sour cream.
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Mash together, then add in the milk until incorporated and the potatoes are fluffy and light.
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Add in ½ teaspoon of salt, or more to taste, then add the black pepper and nutmeg.
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Butter an 8 x 8-inch baking dish or a cast iron skillet.
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Spoon the potatoes in the dish, then use a small spatula or fork to create peaks on the surface to aid browning.
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Dot the remaining 1 tablespoon of butter over the potatoes.
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Bake for 30 minutes, or until lightly browned.
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Serve warm, and enjoy!
Nutrition
- Calories: 258.45kcal
- Fat: 17.61g
- Saturated Fat: 10.63g
- Trans Fat: 0.23g
- Monounsaturated Fat: 4.62g
- Polyunsaturated Fat: 0.69g
- Carbohydrates: 17.60g
- Fiber: 1.13g
- Sugar: 2.28g
- Protein: 8.49g
- Cholesterol: 49.32mg
- Sodium: 348.76mg
- Calcium: 225.21mg
- Potassium: 430.36mg
- Iron: 0.94mg
- Vitamin A: 161.60µg
- Vitamin C: 4.98mg
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