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Cheesy Cream Cheese Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 83 reviews
  • Author: Lisa
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Low Salt

Description

This rich and creamy Cheesy Mashed Potatoes with Cream Cheese recipe offers a decadent twist on classic mashed potatoes. Made with tender Russet or Yukon Gold potatoes, cream cheese, sour cream, butter, and a blend of cheddar and Parmesan cheeses, these mashed potatoes are baked to perfection for a golden, cheesy crust. Ideal as a comforting side dish for holidays or family dinners, they can be prepared ahead and baked before serving.

Ingredients

Scale

Potatoes

  • 6 cups Russet or Yukon Gold potatoes, diced (about 3–4 potatoes)

Dairy & Eggs

  • 8 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 3/4 cup heavy cream
  • 1 whole egg
  • 1 1/2 cup grated cheddar cheese
  • 1/2 cup grated Parmesan cheese

Seasonings

  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste

Others

  • Fresh herbs (optional, for garnish)

Instructions

  1. Prep and Cook Potatoes: Scrub, peel, and dice the potatoes into approximately 1-inch pieces. Place them in a pressure cooker with one cup of water and salt. Seal the lid and cook on high pressure for 10 minutes. Perform a quick-release of the valve, then drain the water. Turn off the heat and let the potatoes sit in the pot for a couple of minutes to allow some moisture to evaporate.
  2. Mash Potatoes: Using a hand masher or electric mixer, gently mash the potatoes. Be careful not to over-mash as this can make them gummy. Aim for a creamy yet slightly textured consistency.
  3. Mix Ingredients: In a separate bowl, whisk the egg and combine it with the heavy cream. Add this mixture to the mashed potatoes, then add the cream cheese, sour cream, butter, seasonings, one cup of cheddar cheese, and half of the Parmesan cheese. Stir everything together until the cream cheese fully melts and the mixture is smooth and creamy.
  4. Prepare to Bake: Grease a baking dish and spread the cheesy mashed potato mixture evenly inside. Sprinkle the remaining cheddar and Parmesan cheese over the top for a flavorful crust.
  5. Bake or Refrigerate: Bake the dish covered at 350°F (175°C) for 30 minutes. Then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden. Alternatively, you can refrigerate the dish for later use. When ready to bake, let the potatoes sit at room temperature for about 30 minutes before baking as directed.

Notes

  • You can substitute the cheddar cheese with Colby Jack, pepper Jack, Monterey Jack, mozzarella, or any other good melting cheese.
  • For different cooking options, see tips for making mashed potatoes on the stovetop or slow cooker.
  • This dish is excellent for make-ahead preparation. It reheats well in the microwave, slow cooker, or when baked in the oven.

Nutrition

  • Serving Size: 1 cup (about 200g)
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 400 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 85 mg

Find it online: https://yumyy.com/cheesy-cream-cheese-mashed-potatoes-recipe/