Cheesy Mashed Potatoes
User Reviews
4.7
Cheesy Mashed Potatoes
Description
Cheesy Mashed Potatoes start with peeled and cubed potatoes cooked until soft, then thoroughly drained to avoid excess moisture. They are mashed with room-temperature cream cheese, melted unsalted butter, sour cream, and milk to create a creamy base. Half the shredded cheddar and mozzarella cheeses blend in for a mild cheesy flavor and melty texture. Crispy bacon bits mixed in give bursts of savory flavor, while minced chives add freshness and color. The mixture is combined until fluffy and then baked to melt the cheese on top, producing a comforting and hearty dish.
The soft, fluffy texture from well-cooked potatoes and the richness of multiple cheeses and dairy make this dish satisfying. The bacon adds a smoky crunch contrasting nicely against the smooth potato base. This side dish suits gatherings or a cozy meal when you want something indulgent and warming.
Salt added during potato cooking helps flavor the potatoes from within and reduces the need for extra salt later. Thorough draining ensures the mash keeps a good consistency rather than becoming watery or gluey. Using room temperature butter prevents lumps and helps it mix smoothly into the hot potatoes. Leftovers store well in the refrigerator for several days and can be frozen for longer storage.
Ingredients
- 2.5 pounds potato such as Russets or Yukon gold
- 8 lices Bacon
- 4 ounces cream cheese room temperature
- ¼ cup butter unsalted, melted
- ½ cup sour cream
- ½ cup milk
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ¼ cup chives minced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350 F degrees.
- Peel the potatoes, and cut them into cubes. Add the potatoes to a large sauce pan and add enough cold water to cover them by a couple inches. Cook the potatoes on medium heat for about 15 minutes or until you can easily pierce them with a fork. Transfer to a colander to drain.
- In the meantime chop the bacon slices into small pieces. Cook the bacon until crispy and browned. Alternatively, you can cook the bacon slices first, then chop them up into small pieces. Place the bacon on paper towels to remove some of the fat.
- Using a potato masher or fork, mash the potatoes in a big bowl until fluffy. Add the cream cheese, butter, sour cream, milk, half the cheddar cheese, half the mozzarella cheese and mix until well combined. To make them even fluffier you could use a hand mixer and mix until light and fluffy. Add the chives, half the bacon and salt and pepper. You might also want to reserve some chives for the topping.
- Stir everything together and transfer to a buttered baking dish. Top with remaining cheddar, mozzarella, bacon and chives.
- Bake for about 30 minutes or until top is golden brown.
- Serve immediately.
Notes
- Salt the water when boiling potatoes to enhance their natural flavor efficiently.
- Drain potatoes thoroughly to prevent watery, mushy texture in the final dish.
- Use room-temperature butter to ensure it blends smoothly and evenly with hot potatoes.
- Store leftovers in an airtight container refrigerated for 3 to 5 days or freeze up to 10 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 72mg | 24% |
| Sodium | 413mg | 17% |
| Potassium | 734mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 247mg | 25% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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