Cheesy Mashed Potatoes
These Cheesy Mashed Potatoes are the stuff that dreams are made of - fluffy, creamy mashed potatoes with a 3-cheese blend of cream cheese, parmesan, and cheddar. They are the perfect comfort food gluten free side dish to serve for dinner or the holidays!
Servings: 8 cups
Equipment
- 3 qt casserole dish
Ingredients
- 4 lbs russet potatoes about 8 medium potatoes, peeled and cut into chunks
- ⅓ cup sour cream
- 4 oz cream cheese softened
- ½ cup parmesan cheese
- 2 cups shredded cheddar cheese divided
- ½ cup butter
- ½ cup half & half
- 2 tsp garlic powder
- 1.5 tsp salt
- ½ tsp pepper
Instructions
- Add your potatoes to a large pot and fill to cover them with water. Bring the pot to a boil, then cook the potatoes over medium high heat for 15 minutes or until fork-tender. Drain and return them to the pot.
- While the potatoes are cooking, preheat the oven to 350. Grease a 3-qt casserole dish.
- Add the sour cream, cream cheese, parmesan, and 1.5 cups of the cheddar cheese to a bowl and mix until combined. Set the remaining ½ cup cheddar aside for the topping.
- Add the butter, half and half, salt, pepper, and garlic powder to the potatoes. Use a potato masher to mash them until combined.
- Fold in the cheese mixture half at a time, stirring gently. Do not over-mix, or your potatoes may turn into a gummy texture!
- Transfer the potatoes to the casserole dish and spread out evenly. Top with the remaining ½ cup cheddar cheese and bake for 25 minutes until the top is beginning to brown.
- Add parsley or chives for garnish, if desired, and enjoy!
Notes
What to serve with cheesy mashed potatoes? Some great options are: meatloaf, roasted chicken, Thanksgiving turkey, or you could even use this recipe on top of my ground turkey shepherd’s pie recipe!
Don't over-mix! It's easy for potatoes to become gummy if you mix them too much. I like to leave mine a little chunky - personal preference.
Variations: Feel free to make these your own. Add bacon on top! Swap cream cheese for goat cheese, use half gruyere, half cheddar, etc. Add more garlic powder or fresh roasted garlic to make these garlic cheesy mashed potatoes. The world is your oyster - I'm just here to give you a general guideline on how to make these!
Making ahead: You can prep the cheesy mashed potatoes and add them to the casserole dish. Refrigerate for up to 48 hours before baking. Make sure to pull them out of the fridge about 15 minutes before you plan to bake them and add the ½ cup cheddar right before baking.
Storage: They can be kept in the fridge for up to 4 days.
Nutrition
Serving: 1cup | Calories: 512kcal | Carbohydrates: 44g | Protein: 16g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 881mg | Potassium: 1038mg | Fiber: 3g | Sugar: 3g | Vitamin A: 993IU | Vitamin C: 13mg | Calcium: 348mg | Iron: 2mg