Cheesy Mashed Potato Recipe
These easy Cheesy Mashed Potatoes are a rich, creamy, and impossibly cheesy potato side dish that would make everyone in Wisconsin proud. It takes just 30 minutes to make and is sure to make everyone smile.
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Servings: 8
Ingredients
- 3 Lbs Yukon Gold Potatoes
- 8 Tbsp Salted Butter
- ⅔ Cup Heavy Cream
- 4 Oz Cream Cheese Room Temperature and Cubed
- 1 Cup Cheddar Cheese
- 1 Cup Monterey Jack Cheese
- ⅛ Tsp Garlic Powder or 1 Garlic Clove Minced
- Chives Optional
Instructions
- Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
- Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork-tender.
- In a small saucepan, add the heavy cream, butter, and garlic powder. Heat for 3-5 minutes.
- Drain the potatoes and return them to the hot pot. Let them sit for about a minute. This helps the steam escape, giving you a fluffy mashed potato.
- Mash the potatoes using a potato masher.
- Then add the warmed heavy cream mixture, cheddar cheese, monterey jack cheese, and cream cheese to the potatoes. Stir until combined. Add salt and pepper to taste.
- Serve warm, topped with extra butter and chives, enjoy!
Notes
- Leftovers can be stored in the fridge in an airtight container for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 1-minute intervals. Stirring in between until they are heated through.
- Add more cream for a completely smooth mashed potato.
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