Description
Cheesy mashed potatoes are the ultimate comfort food. They’re creamy and cheesy and will be your new favorite mashed potatoes recipe.
Ingredients
Units
Scale
- 4–5 lbs. Russet potatoes, peeled and diced into 1-inch chunks
- 1 1/2 Tbsp. kosher salt, plus more to taste
- 1/2 cup melted unsalted butter
- 1/2 – 3/4 cups milk
- 1/2 tsp. garlic powder
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup shredded Parmesan cheese
- 4 medium/large shallots, thinly sliced, about 2 cups
- 1/4 cup olive oil, or more as needed
- Fresh chopped chives or green onions, for garnish
- Fresh cracked black pepper
Instructions
- Place potatoes in a large pot and cover with cold water about an inch above the potatoes. Add 1 1/2 Tablespoons of salt and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until knife tender, about 15-20 minutes.
- Preheat the oven to 350 degrees F. Grease 9X13 or 2-3 quart baking dish with non-stick spray or butter and set aside.
- When the potatoes are done, drain out all of the water thoroughly, and using a potato masher, mash the potatoes until desired consistency. Pour the melted butter and milk over the potatoes and sprinkle in the garlic powder. Continue to mash until the potatoes have soaked up the milk. Taste the potatoes and add salt and black pepper as needed.
- With a wooden spoon, fold in the sour cream and 1 cup of cheddar cheese. Avoid over-mixing or the potatoes will become gluey. Taste the potatoes again. Does it need a little more salt? Or maybe a little more milk?
- Spread the mashed potatoes into the prepared baking dish. Sprinkle with the remaining cheddar cheese and Parmesan cheese. Bake, uncovered, for 30 minutes or until the cheese is melted. If desired, broil for 1-2 minutes for golden top.
- While the potatoes are baking, heat oil in a 12-inch non-stick skillet over medium heat. When the oil is hot, add the sliced shallots and cook until softened for 5-7 minutes, stirring occasionally. Reduce the heat to a medium-low and continue to cook for 10-12 minutes, while stirring occasionally. Shallots should be golden brown and crispy. Remove to a paper-lined plate. Shallots will crisp up further as they cool.
- Garnish the potatoes with chives and shallots. Serve immediately.
Notes
- Potatoes: Feel free to use Yukon Gold or yellow potatoes or a combo of all.
- Cheese: Buy a block of cheese and shred it yourself for the best flavor. Pre-shredded cheese has a waxy coating that doesn’t melt as well.
- Shallots: Shallots can be prepared ahead of time and stored in an airtight container at room temperature for up to 4 days. Make sure to cool the shallots first before storing in a closed container.
- Make Ahead: To bake the potatoes the next day, assemble as written, cover tightly with aluminum foil, and refrigerate for up to 24 hours. Bake at 350F for 45 minutes.
Nutrition
- Serving Size: 3/4 cup
- Calories: 539
- Sugar: 5.6 g
- Sodium: 946.1 mg
- Fat: 31.7 g
- Carbohydrates: 51.7 g
- Protein: 15.2 g
- Cholesterol: 67.2 mg