Holiday Cheesy Mashed Potatoes
These Cheesy Mashed Potatoes are rich, creamy, and perfect for the holidays. The recipe serves 12 and can be made ahead or kept warm until dinner.
Servings 12 Servings
Ingredients
- 4 pounds russet or Yukon Gold potatoes
- 6 tablespoons butter
- ½-1 cup whole milk or any milk
- 8 ounces cream cheese cut into cubes and softened
- ½-1 teaspoon salt to taste
- ½ teaspoon black pepper
- ¼- ½ teaspoon garlic powder optional
- 2 cups shredded sharp cheddar cheese white or yellow cheddar cheese
- ½ cup grated Parmesan cheese
- chopped chives for garnish
Instructions
- Peel the potatoes and cut them into 1-inch evenly sized chunks.
- Preheat oven to 350F
- Place the potatoes in a large pot and cover with cold water, about 1 inch above the potatoes. Bring to a boil over high heat, then reduce to a simmer and cook for 12–17 minutes, or until a fork slides easily through the center of a potato piece with little resistance, but the potato piece doesn’t crumble apart.Tip: Don’t overcook the potatoes, they’ll start to fall apart in the water and absorb excess moisture, which can make your mashed potatoes heavy or gluey once mixed.
- Drain the potatoes and return them to the hot pot. Add butter, ½ cup of milk, cream cheese, ½ teaspoon salt, pepper, and ¼ teaspoon garlic powder (if using). Mash with a potato masher until mostly smooth. Avoid over-mashing to prevent a gummy texture.
- Stir in the Parmesan cheese and 1½ cups of cheddar.
- If the mashed potatoes are too thick, add 2 tablespoons of milk at a time until you reach your desired consistency. Taste and add more salt, pepper, and garlic powder if needed.
- Spread the potatoes into a 9×13-inch baking dish. Top with the remaining cheddar cheese and bake for 15 minutes, or until hot and the cheese is melted.
- Keep Warm: To keep warm before serving, wrap in foil and lower the oven to 250F until ready to serve.
- To Prep Ahead: Add the mashed potatoes to your dish and top with cheese. Cover tightly with foil, and refrigerate for up to a day. Bake covered at 350F for 20 minutes, then uncover and bake for another 15 minutes, or until heated through and cheese is melted.
Notes
Potato Type: Yukon Golds give you a creamier texture; russets are fluffier. Both work great.
Peeling: Yukon Gold skins are thin—feel free to leave them on for a more rustic texture.
Nutrition
Serving: 1Serving | Calories: 336kcal | Carbohydrates: 30g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Fiber: 2g | Sugar: 2g
