Cheesy Mashed Potatoes

An overhead shot of a baking dish filled with cheese topped mashed potatoes.

The ULTIMATE creamy, cheesy mashed potatoes with THREE types of cheese, sour cream and chives - a delicious side dish to your favourite meat and seafood dinners.

5 from 1 vote

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Course: Dinner

Cuisine: western

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: serves

Calories: 218kcal

Author: Lucy Mathieson

Cost: $5

Equipment

Potato Masher
Cheese Grater
Baking Dish approx 22cm x 33cm (9 x 13 inch)

Ingredients

1.5 kg potatoes see notes (approx 6 med-large)
60 g (¼ cup) butter melted
120 g (½ cup) sour cream
125 g (½ cup) milk
80 g (1 cup) cheddar cheese grated
125 g cream cheese softened to room temp
2 tbs fresh chives chopped
salt and pepper to season

For Sprinkling On Top

20 g (¼ cup) cheddar cheese grated
40 g (½ cup) parmesan cheese grated
extra fresh chives chopped

Instructions

Preheat oven to 170 degrees celsius (fan forced).
Grease a large 22cm x 33cm (9 x 13 inch) baking dish. Set aside.
Peel the potatoes and chop into cubes. Place the potatoes into a large saucepan and completely cover with water.
Bring the potatoes to a boil and allow them to cook for 15 minutes or until ready (when they can be easily pierced with a fork).
Place the potatoes into a colander to drain, and then add them back to the saucepan.
Add the melted butter, sour cream, milk, grated cheddar cheese, cream cheese and chives. Season with salt and pepper.
Mash the potatoes until they're smooth and creamy (try not to over-mash, or you could end up with gluggy potatoes).
Spoon the mixture into the prepared baking dish. Sprinkle over the extra cheddar cheese, parmesan cheese and chives.
Bake in the oven for 30 minutes or until golden brown.

Notes

RECIPE NOTES & TIPS

Variety of potato - choose starchy potatoes (like Sebago, Desiree, Pontiac or Russet) for the fluffiest mash.
Cut potatoes into equal sizes - so they cook at the same rate.
Drain the potatoes well before mashing to avoid watery mash.
Don’t over-mash – it can make potatoes gluggy.
Use full cream sour cream and milk to get the creamiest texture.
Use freshly grated cheese, rather than pre-shredded, for best melting and flavour.
Prep ahead - assemble up to 24 hours in advance, cover, and refrigerate.
Store leftovers in the fridge for up to 3 days in an airtight container.
Freeze for up to 1 month; thaw in the fridge overnight and reheat covered until hot.

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