Cheesy Mashed Potatoes

Square image of potatoes in a white handled bowl on wooden cutting board topped with parsley.

With tasty ingredients, these Cheesy Mashed Potatoes are the perfect side dish for holidays, parties or dinnertime. You will not be able to get enough.

Prep Time15

Cook Time25

Total Time40

Course: Potatoes, Side Dish

Cuisine: American

Servings:

Calories: 597kcal

Author: Tornadough Alli

Ingredients

4 pounds russet potatoes washed, peeled, and cut into large chunks
Water plus 2 Tablespoons salt for boiling potatoes
8 Tablespoons salted butter
½ cup heavy cream
2 cups medium cheddar cheese freshly shredded
1 cup mozzarella cheese freshly shredded
½ cup parmesan cheese freshly shredded
¼ cup sour cream
2 Tablespoons freshly chopped parsley
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper
4 ounces cream cheese softened and cut into small squares

Topping:

1/3 cup cheddar cheese freshly shredded
More parsley for garnish

Instructions

In a large pot add the potatoes. Cover with room temperature water so the water covers the potatoes by an inch or 2. Add 2 tablespoons of salt and stir together.
Set the pot on the stove over medium-high heat until the water reaches a boil. Reduce the temperature to keep a steady boil that doesn’t overflow.
Boil until the potatoes are fork tender. The amount of time it will take to cook the potatoes will depend on how large your pieces are, about 15 minutes.
Remove from the heat and drain in a large colander and preheat the oven to 350 degrees F and spray a 3-4-quart casserole dish lightly with cooking spray.
While the potatoes cook, in a microwave safe bowl or liquid measuring cup, microwave the butter and cream together until warm and melted together.
Once the potatoes are draining, pour this liquid into the now empty pot where the potatoes were cooked.
Use a potato ricer to rice the potatoes back into the pot. Alternatively, you can add all the cooked potatoes back to the pot and use a potato masher, or hand mixer to mix until smooth.
Add the shredded cheeses, sour cream, parsley, salt, garlic powder, and pepper. Stir to combine. Put a lid over the pot for a few minutes to let the cheeses melt a little bit.
Add the sour cream and cheese and give it one more quick stir.
Dollop into the casserole dish and spread so it’s even on top. Top with the remaining cheese and bake for about 10-15 minutes or until the cheese is melted.
Remove from the oven, garnish with parsley, and serve hot.

Notes

If you cook your potatoes in unsalted water, you will need more salt. I highly recommend salting your cooking water.
Using freshly shredded cheese is imperative to this recipe. Pre shredded cheese will not melt as nicely and will affect the texture of the potatoes.
Do not over mix your potatoes if you are using a hand mixer or they will become gluey.
If you do not have a potato ricer you can just use a potato masher.
If you want it herbier you can add fresh thyme, chives, or fresh rosemary with the parsley.
Feel free to add bacon if you want a loaded baked potato type dish.
You can make these ahead of time up until adding the potatoes to the casserole dish. Cover with foil and refrigerate for up to a day before baking. Remove the potatoes when you preheat the oven. Bake covered for 30 minutes, remove foil and top with cheese and bake for an additional 15-20 or until the cheese is melted.
Other cheeses can be used, see above on ideas.
We do not recommend freezing this recipe.

Nutrition