Cheesy Mashed Potatoes Recipe (Three Cheeses)
This Cheesy Mashed Potatoes recipe uses three cheese for the ultimate comfort food side dish that pairs perfectly with any main course.
Servings: 8 to 10 people
Calories: 444kcal
Ingredients
- 1 teaspoon kosher salt plus more for boiling potatoes
- 4 pounds russet potatoes peeled and cut into 2-inch pieces
- ½ cup whole milk heated
- 4 tablespoons unsalted butter melted with the milk
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 4 ounces cream cheese room temperature
- ¾ cup (3 ounces) finely grated Parmesan cheese
- 2 cups (6 ounces) shredded cheddar DIVIDED
- Chopped chives optional garnish
Instructions
- Place potatoes in a large pot, cover with cold water by 2 inches and add a teaspoon or so of kosher salt. Bring to a boil, then reduce to a simmer. Simmer until fork-tender but not falling apart, about 30 minutes; drain.
- Just before the potatoes are done, heat milk (on the stove or in the microwave) with the butter, just until the butter is melted and milk is warm.
- Transfer potatoes to a large mixing bowl or mixer with the whisk attachment. Mash, then beat (with a hand mixer, or stand mixer) on medium speed until finely crumbled.
- Add milk and butter mixture, 1 teaspoon kosher salt, garlic powder, black pepper, cream cheese, Parmesan cheese, and all but ¾ cup of the shredded cheddar.
- Mix until the potatoes are smooth and creamy and cheese has just melted. Transfer mashed potatoes to a 2-quart baking dish and top with remaining ¾ cup shredded cheddar.
- Place under broiler until cheese topping is just melted, 1 to 2 minutes. Serve, topped with chopped chives if desired.
Nutrition
Calories: 444kcal | Carbohydrates: 45g | Protein: 16g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 702mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 757IU | Vitamin C: 13mg | Calcium: 347mg | Iron: 2mg
