Preheat the oven to 350°F. Add the Potatoes to a large pot with cold water covering the potatoes by at least 1 inch. Add 1 teaspoon of the Salt and bring to a boil.
Reduce the heat to medium and cook, partially covered until very tender, 12 to 15 minutes. The water out of the pan, keep the potatoes in. Mash the potatoes with a potatoes masher. Add the butter, cheese, cream cheese and sour cream.Mash together and add in the milk until incorporated and the Potatoes are fluffy and light. Add in 1/2 teaspoon Salt, or more to taste, and the Pepper and the Nutmeg.
Butter an 8×8-inch baking dish or a cast iron skillet. Spoon the potatoes in and use a small spatula or fork to create peaks on the surface to aid browning. Dot remaining tablespoon of Butter over the potatoes. Bake for 30 minutes, or until lightly browned.
Cheesiest, Richest Mashed Potatoes
Ingredients
- 1 1/2 pounds russet potatoes (peeled and cut into 2-inch chunks)
- 1 1/2 teaspoons Kosher salt
- 1/4 cup unsalted butter (cut into pieces, softened)
- 4 ounces cream cheese (softened)
- 3/4 cup shredded Parmesan Cheese
- 1/2 cup sour cream
- 1/2 cup milk (warmed)
- 1/4 teaspoon freshly ground black pepper
- pinch of nutmeg
Instructions
- Preheat the oven to 350°F.
- Add the Potatoes to a large pot with cold water covering the potatoes by at least 1 inch.
Add 1 teaspoon of the salt and bring to a boil.
Reduce the heat to medium and cook, partially covered until very tender, 12 to 15 minutes.
- The water out of the pan, keep the potatoes in.
- Mash the potatoes with a potatoes masher.
- Add the butter, cheese, cream cheese and sour cream.
- Mash together and add in the milk until incorporated and the Potatoes are fluffy and light.
- Add in 1/2 teaspoon Salt, or more to taste, and the Pepper and the Nutmeg.
- Butter an 8x8-inch baking dish or a cast iron skillet.
- Spoon the potatoes in and use a small spatula or fork to create peaks on the surface to aid browning.
- Dot remaining tablespoon of Butter over the potatoes.
Bake for 30 minutes, or until lightly browned.
Recipe Notes
Adapted from The Chew
A question about this delicious looking potato dish. Does it do well if refrigerated for a few hours between assembling and baking or should it be baked right away? Thank you.
You can absolutely prep ahead of time and then bake to make dinner time a breeze.