Mashed Potatoes with Cheese

The most comforting and delicious potatoes that go with every entree. They are truly the perfect side dish. The freshly grated sharp cheddar and Monterey Jack are the perfect combo. Don’t forget the cream cheese to bring that creaminess. Fresh and powdered garlic take the flavor up a notch.

Course Dinner, Side Dish

Cuisine American, Southern

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 443kcal

Equipment

Cutting board
Knife
Pot
Potato Ricer or hand mixer
Colander
Bowl
Spoon
Spatula
Measuring spoons and cups

Ingredients

2 pounds potatoes Yukon or russet, peeled and cubed
3 garlic cloves
3 teaspoons coarse kosher salt divided
6 tablespoons unsalted butter divided
½ cup sour cream
¼ cup milk room temperature
¼ cup heavy cream room temperature
2 ounces cream cheese
1 teaspoon coarse kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
1 tablespoon chopped chives

Instructions

Add the cubed potatoes to the pot. Cover the potatoes with water until they are just covered. Add the garlic cloves and 2 teaspoons of salt. Bring the water to a boil on high.
Boil and cook the potatoes for 10-15 minutes or until potatoes are fork-tender.
Drain the potatoes and garlic until they are fully drained. Do not rinse with water.
To the pot on low heat, add 4 tablespoons of butter, sour cream, milk, heavy cream, cream cheese, and dried seasonings. Stir until fully combined. Turn off the burner and set it aside.
Use a ricer to mash the potatoes and garlic into the pot.
Add the cheese to the pot.
Turn the burner on low. Mix until the cheese is fully incorporated.
Remove from the heat once combined.
Taste to see if more salt and pepper are needed.
Top with more butter and chopped chives.

Nutrition