Cheesy Mashed Potatoes
The recipe for Cheesy Mashed Potatoes transforms smooth mashed potatoes into a rich, tantalizing pureed dish by adding sharp cheddar, Parmesan, and mozzarella cheese. Be it family dinners or the holiday festivities, it is quick to prepare and goes well along with various main course options. So, these mashed potatoes are lovely and can go very well with quite a number of other delectable nixtures.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes peeled and cubed
- 1/2 cup butter 1 stick, softened
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic minced (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the Potatoes: In a large pot, bring water to a boil and add a generous pinch of salt. Add the cubed potatoes and cook for 20 minutes, or until they are fork-tender.
- Drain and Mash the Potatoes: Once the potatoes are cooked, drain the water and return the potatoes to the pot. Mash them using a potato masher or ricer until smooth.
- Add Butter and Cream: Stir in the butter and heavy cream, mixing until the potatoes are creamy and smooth.
- Incorporate the Cheese: Gradually fold in the shredded cheddar, Parmesan, and mozzarella cheeses. Stir until the cheese melts and is fully incorporated into the potatoes.
- Season and Add Garlic: Stir in the minced garlic (if using), and season with salt and pepper to taste.
- Serve: Transfer the cheesy mashed potatoes to a serving dish, garnish with fresh parsley, and serve hot.
Notes
- Make Ahead: You can prepare the cheesy mashed potatoes ahead of time and reheat them in the oven or on the stovetop with a little extra cream.
- Cheese Variations: Feel free to use your favorite cheeses like Gruyere or cream cheese for a unique twist.
- Storage: Leftover cheesy mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream.