Cheesy Mashed Potatoes
Creamy and cheesy! The perfect way to have potatoes, these Cheesy Mashed Potatoes will make a great side dish for any meal!
Servings: 5 servings
Ingredients
- 2 pounds Yukon Gold potatoes (peeled and cubed)
- 4 tablespoons Butter
- 3 oz Cream Cheese
- 1/4 cup Sour cream
- Salt and Pepper (or to taste)
- 1 1/2 cups Cheddar cheese (grated and divided)
- Optional: fresh diced parsley or chives for garnish
Instructions
- 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.
Notes
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.
Nutrition
Calories: 386kcal | Carbohydrates: 25g | Protein: 14g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 457mg | Potassium: 857mg | Fiber: 4g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 20.9mg | Calcium: 364mg | Iron: 6.2mg