Cheesy Mashed Potatoes
people
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.
Equipment
- Large pot
- potato masher, potato ricer, or hand-held mixer
Ingredients
- 3 lbs. Russet and Yukon Gold Potatoes
- 10 tablespoons butter room temperature and cut into small cubes
- 4 ounces cream cheese room temperature and cut into small cubes
- 1 cup freshly shredded Colby/Jack cheese
- ½ cup milk
- 2 cloves garlic minced
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon pepper plus more to taste
- 1 tablespoon freshly 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.
- Place into serving dish and garnish with chives.
Nutrition
Serving: 1person | Calories: 512kcal | Carbohydrates: 44g | Protein: 12g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 768mg | Potassium: 1040mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1114IU | Vitamin C: 14mg | Calcium: 231mg | Iron: 2mg