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Cheesy Mashed Potatoes
These Cheesy Mashed Potatoes are loaded with 3 different kind of cheese, bacon and chives! They are taken to the next level of deliciousness and are the perfect side dish for the holidays, gatherings or potlucks!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 419 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2.5 pounds potatoes such as Russets or Yukon gold
- 8 slices 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 and 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.
Cup of Yum
Notes
- Just like you always salt your pasta water, you need to salt the water that the potatoes cook in. The starch granules swell and absorb water and salt. If you add salt while cooking the potatoes, you won’t need to add as much later on.
- Be sure to drain your potatoes completely before mashing them to prevent mushy potatoes.
- Don’t use cold butter in this dish, be sure it’s come up to room temperature before introducing it to your piping hot potatoes.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Freeze mashed potatoes in an airtight container or freezer bag for up to 10 months.
Nutrition Information
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
(21%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
670IU
(13%)
Vitamin C
8.9mg
(10%)
Calcium
247mg
(25%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 419
% 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.