Print
Cheesy Mashed Potatoes
A simple, cheesy mashed potatoes recipe that is bound to become a family favorite. With this easy-to-follow recipe you can whip up some amazing cheesy mashed potatoes for the whole family in no time!
Course Side Dish
Cuisine American
Keyword cheesy mashed potatoes, gluten free side dishes, mashed potatoes, Thanksgiving
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Bake Time 25 minutes minutes
Total Time 50 minutes minutes
Servings 6
Calories 586 kcal
Author Maike Corbett
3 pounds potatoes peeled, diced - Russet or Yukon Gold work great 4 cups chicken stock 2 cups water 1 cup heavy cream or half and half 1 cup Parmesan grated, divided 2 cup mild Cheddar grated, divided salt season to taste 1 tablespoon parsley fresh, chopped to garnish
Heat oven to 350° Fahrenheit. Grease a 9x13 inch casserole dish.
Add diced potatoes to a large pot. Cover with 4 cups of chicken stock and 2 cups and bring to a rapid boil.
Reduce heat and simmer for about 12-14 minutes or until the potatoes are fork tender.
Drain and return the potatoes to the pot. Use an electric hand mixer and beat until the potatoes are creamy and have no lumps..
Add heavy cream and continue to beat until the potatoes are light and airy.
Add ½ cup of grated Parmesan cheese and 1 cup of Cheddar cheese and stir with a spatula until well combined. Season with salt.
Transfer the cheesy mashed potatoes into a casserole dish. Sprinkle with the remaining Cheddar and Parmesan cheese.
Bake for 20 to 25 minutes or until the cheese has melted. Garnish with parsley.
Calories: 586 kcal | Carbohydrates: 47 g | Protein: 25 g | Fat: 34 g | Saturated Fat: 20 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 10 g | Cholesterol: 110 mg | Sodium: 763 mg | Potassium: 1209 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 1156 IU | Vitamin C: 46 mg | Calcium: 530 mg | Iron: 3 mg