Can I make these potatoes without cream cheese?

Yes, you can substitute it with sour cream for a similar tanginess, or use additional butter and a splash more milk for richness. The texture will be slightly different but still delicious.

Why did my mashed potatoes turn out gluey?

This typically happens when potatoes are overworked, especially with a food processor or blender. Stick to a potato masher or hand mixer on low speed, and stop mixing once the ingredients are just combined.

Can I use different potatoes if I don't have Yukon Golds?

Absolutely! Russet potatoes work well for a fluffier result, while red potatoes will give you a more dense, creamy texture with bits of potato remaining. Each variety creates a slightly different but equally delicious result.

How do I know when the potatoes are perfectly cooked for mashing?

Test by inserting a fork it should slide in easily with no resistance. Undercooked potatoes will leave lumps, while overcooked ones can become waterlogged. Start checking at the 15-minute mark when boiling 1-inch cubes.

Cheesy Baked Mashed Potatoes Recipe

Description

A comforting and decadent side dish, Cheesy Baked Mashed Potatoes is perfect for gatherings or a hearty family dinner. These creamy, cheesy, golden-browned mashed potatoes are the ultimate crowd pleaser with a rich blend of flavors and smooth, fluffy texture.

Ingredients

Units Scale

Potatoes

5 pounds yellow potatoes (such as Yukon Gold; russets work as well)
2 teaspoons salt

Dairy and Cheese

10 tablespoons unsalted butter (room temperature, divided)
4 ounces cream cheese (room temperature)
1 cup milk
2 cups Italian blend shredded cheese

Optional Garnish

1 tablespoon finely chopped fresh chives

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Instructions

Prepare the Potatoes:
Wash, peel, and cut the potatoes into 1-inch cubes, ensuring they are uniform in size for even cooking. Place the cubed potatoes into a large pot and cover with cool water. Add 2 teaspoons of salt. Bring the water to a boil over medium-high heat, then reduce to a low boil. Stir occasionally and cook the potatoes for 15–20 minutes, or until tender when pierced with a fork.
Preheat the Oven:
While the potatoes are cooking, preheat the oven to 350°F. Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray. Set it aside.
Mash the Potatoes:
Drain the cooked potatoes in a large colander and let them sit for a few minutes to release any excess steam and moisture. Transfer the hot potatoes to a large bowl or the same pot. Add 8 tablespoons of unsalted butter, cream cheese, and milk. Use a potato masher to mash the potatoes until they reach your desired consistency (smooth or slightly chunky). For a fluffier texture, use a hand mixer, but be careful not to overmix as it may cause the potatoes to become gluey. Stir in the shredded Italian cheese until melted and incorporated. If needed, add more milk for a smoother texture. Season with salt and pepper to taste.
Assemble and Bake:
Spread the mashed potato mixture evenly into the prepared baking dish. Slice the remaining 2 tablespoons of butter into small pats and distribute them across the surface of the potatoes. Bake in the preheated oven for 45–55 minutes, or until the peaks of the potatoes turn golden brown.
Serve:
Let the potatoes rest for about 10 minutes after baking. Garnish with chopped fresh chives, if desired, before serving. Enjoy your cheesy, baked mashed potatoes as a perfect complement to your meal!

Notes

Potato Variety: Yukon Gold potatoes are ideal for their creamy texture, but russet potatoes can also be used for an equally delicious result.
Make-Ahead Tip: Prepare the mashed potato mixture up to a day in advance and refrigerate. Prior to baking, bring the dish to room temperature and bake as instructed.
Serving Suggestion: Pair this dish with roasted meat or poultry for a classic meal, or serve it alongside other holiday side dishes.
Cheese Variation: Feel free to experiment with different cheeses like sharp cheddar, Parmesan, or Gruyère for added flavor depth.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition

Serving Size: 1/10th of the dish
Calories: 310
Sugar: 3g
Sodium: 440mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 7g
Cholesterol: 45mg