Cheesy Mashed Potatoes
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5.0
6 reviews
Excellent
Cheesy Mashed Potatoes
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These cheesy mashed potatoes are a perfect side, can be made either stove-top or using an Instant Pot, and come together in just 45 minutes!
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Ingredients
- 4 large Yukon gold potatoes approximately 3.5 lbs
- 0.5 cup unsalted butter
- ½ cup buttermilk the secret ingredient!
- 8 oz cream cheese softened (1 package)
- 1.5 cups shredded fontina cheese substitute with white cheddar
- 0.5 cup shredded Parmesan cheese
- 2 teaspoon salt adjust to taste
- 2 scallion stalks chopped finely, for garnish
Instructions
- Wash the potatoes thoroughly and peel them. Slice them into even cubes and soak them in cold water for a few minutes. Note: Typically, I have a bowl with cold water that I toss the potatoes in as I peel and chop them up into small cubes. Soaking potatoes releases some starch so they are fluffy and not gummy when cooked.
- Add the chopped potatoes to a large pot or Dutch oven along with a clove of garlic. Cover with a few inches of water (I typically use about 5 cups of water for 4 large Yukon Gold potatoes). On medium-high heat, bring the water to boil first and then turn the hit to a medium to simmer. Check the potatoes after 15 minutes using a fork (if it pierces cleanly, your potatoes are done). If not, boil for another 5 minutes until tender.
- Drain the potatoes using a colander and throw them back in the same pot. This keeps the spuds warm as you're mashing. Use a wooden spoon, masher or ricer to get the spuds into a a rough mash. Then, add butter to the mashed or riced potatoes and give it a good mash again until the butter melts and you get a smoother mash.Note: I prefer not to use a blender or hand mixer because I find the potatoes often get too gummy when over-mashed. A ricer or masher is your best bet to get it to the right consistency. It's okay if it's a bit lumpy at first (that's where the cheesy goodness comes in)
- In a bowl, whisk buttermilk, cream cheese and Fontina together along with some minced garlic. Now, pour this mixture onto the mashed potatoes, and use either a rubber spatula to get them folded into the mashed potatoes. Add salt and pepper to taste.
- I like to garnish my mashed potatoes with a few red pepper flakes and chopped scallions before serving.
Notes
- If you're baking your mashed potatoes, pour the mash into a casserole dish, top with even more Fontina and parmesan and bake for about 30 minutes at 350F.
- I prefer using Yukon Gold potatoes in my mashed potatoes since they're the perfect mix of starchy and waxy. You can also use Russet potatoes for a more traditional mashed potato dish. I'd stay away from Red Bliss and other "waxier" potatoes.
- If you're baking your mashed potatoes, pour the mash into a casserole dish, top with even more Fontina and parmesan and bake for about 30 minutes at 350F.
- I don't use a hand mixer or food processor or immersion blender because I find that they tend to over-mash the potatoes (and that makes them quite gummy!) A good masher and/or ricer will do the trick just fine!
Nutrition Information
Show Details
Calories
395kcal
(20%)
Carbohydrates
18g
(6%)
Protein
13g
(26%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Cholesterol
96mg
(32%)
Sodium
993mg
(41%)
Potassium
447mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1065IU
(21%)
Vitamin C
17mg
(19%)
Calcium
271mg
(27%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 96mg | 32% |
| Sodium | 993mg | 41% |
| Potassium | 447mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1065IU | 21% |
| Vitamin C | 17mg | 19% |
| Calcium | 271mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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