These Cheesy Mashed Potatoes are the BEST potato side dish! Cream cheese, and Colby/Jack cheese along with plenty of butter make them extra creamy, with delicious cheesy garlic flavor in every bite.
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Equipment
Large pot
potato masher, potato ricer, or hand-held mixer
Ingredients
3lbs. Russet and Yukon Gold Potatoes
10tablespoonsbutterroom temperature and cut into small cubes
4ouncescream cheeseroom temperature and cut into small cubes
1cupfreshly shredded Colby/Jack cheese
½cupmilk
2clovesgarlicminced
1teaspoonkosher saltplus more to taste
½teaspoonpepperplus more to taste
1tablespoonfreshly chopped chives
Instructions
Peel the Russet potatoes, but leave the skin on the Yukon Gold. Cut the potatoes into 2-inch slices/cubes and place into large pot. Fill the pot with water to at least an inch above the potatoes.
Bring to boil over medium-high heat and cook for 15-20 minutes until potatoes are very soft, but not completely falling apart.
Drain and return to pot. Mash with a potato masher, ricer or hand mixer.
Add the butter, cream cheese, Colby/Jack cheese, milk, garlic, salt and pepper. Mix thoroughly.