Cheesy Mashed Potatoes
Jennie Duncan
Creamy and cheesy! The perfect way to have potatoes, these Cheesy Mashed Potatoes will make a great side dish for any meal!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Side, Side Dish
Cuisine American, Side Dish
Servings 5 servings
Calories 386 kcal
- 2 pounds Yukon Gold potatoes (peeled and cubed)
- 4 tablespoons Butter
- 3 oz Cream Cheese
- ¼ cup Sour cream
- Salt and Pepper (or to taste)
- 1 ½ cups Cheddar cheese (grated and divided)
- Optional: fresh diced parsley or chives for garnish
Place peeled and cubed potatoes in a large pot. Cover with water and allow to cook on medium/high until it reaches a boil. Reduce heat (medium) and cook until potatoes are tender.
Drain water, turn off heat, and return to pot. Add butter and cream cheese and start mashing.
Next add sour cream, salt, pepper, and 1 cup cheese. Continue to mash or use a hand mixer to get a really creamy texture.
Preheat oven to 340 degrees F. Prepare an 8x11 casserole dish with nonstick cooking spray.
Add mashed potatoes to your prepared casserole dish cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes or until cheese is melted.
Garnish is desired and serve.
Tip: It is essential to lower the heat. If you keep your potatoes at a boil the high heat will ruin them, and they will become very watery.
How to store mashed potatoes:
So mashed potatoes can be difficult to store. Once the potatoes are heated and cooked the starch starts to break down.
I really only recommend keeping mashed potatoes in the refrigerator for about 2-3 days once made.
Store in an airtight container and make sure they are fully cooled before packing up. I do not recommend freezing them at all.
Calories: 386kcalCarbohydrates: 25gProtein: 14gFat: 26gSaturated Fat: 16gCholesterol: 74mgSodium: 457mgPotassium: 857mgFiber: 4gSugar: 2gVitamin A: 815IUVitamin C: 20.9mgCalcium: 364mgIron: 6.2mg
Keyword Cheesy Mashed Potatoes