Description
Indulge in the ultimate comfort food with these irresistibly creamy and cheesy mashed potatoes. This recipe combines Yukon gold russet potatoes with a blend of cream cheese, sour cream, and Colby jack cheddar cheese for a side dish that will steal the show at any meal.
Ingredients
Potatoes:
- 5 pounds Yukon gold russet potatoes, peeled and cut into quarters
- 1 tablespoon kosher salt
Cheese Mixture:
- 8 ounces cream cheese, softened to room temperature
- ½ cup sour cream, warmed
- ½ cup half and half, warmed
- 4 tablespoons salted sweet cream butter, melted
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 teaspoon dried parsley
- 4 cups fresh shredded Colby jack cheddar cheese, divided into 2 cups and 2 cups
- 1 tablespoon chopped fresh chives, optional garnish
Instructions
- Cook Potatoes: Add the prepared potatoes and 1 tablespoon of kosher salt to a 5 to 6-quart stock pot or saucepan over medium-high heat. Cook for 20 to 25 minutes until the potatoes are fork-tender. Drain and set aside.
- Prepare Cheese Mixture: In the same pot, combine cream cheese, sour cream, half and half, and melted butter.
- Assemble: Preheat oven to 375°F. Butter a 9×13 baking dish. Add drained potatoes, season, mash, and mix in 2 cups of cheese.
- Bake: Spread potato mixture in the dish, cover with foil, bake for 30 minutes. Remove foil, sprinkle remaining cheese, bake for 10 more minutes.
- Serve: Rest for 5 minutes before serving.
Notes
- The purpose of warming the cream and sour cream is so that you don’t bring down the temperature of the potatoes when mixing them in.
- You can adjust your salt depending on your personal preference.
- Oven temperatures may vary, so monitor the dish while baking.
Nutrition
- Serving Size: 1 serving
- Calories: 567 kcal
- Sugar: 3g
- Sodium: 1397mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 102mg
