Richest, Cheesiest, Crispy Mashed Potatoes

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The richest mashed potatoes with five kinds of dairy! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven.Intolerent or allergic to dairy? Avert your eyes, or better yet go look at yesterday’s delicious Crispy Cracklin’ Pork Shoulder! These are the richest mashed potatoes with five kinds of dairy including Parmesan Cheese, butter, milk, sour cream and cream cheese! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven. And here is a sneak peek to tomorrow’s post where they are topped with a crazy delicious Chicken Thigh Osso Bucco. The richest mashed potatoes with five kinds of dairy including Parmesan Cheese, butter, milk, sour cream and cream cheese! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven. And here is a sneak peek to tomorrow's post where they are topped with a crazy delicious Chicken Thigh Osso Bucco.These mashed potatoes are pretty much the best mashed potatoes I’ve ever made outside of my buttery classic Yukon Gold Mashed Potatoes that are just so deliciously simple they make me smile just thinking about them. With five kinds of dairy these are definitely not of the “simple, classic” variety, but they are of the “what the heck are in these?! THIS IS AMAZING!” variety. And once they come out of the oven with that buttery crispy top, you’ll want to sit down at the table with the skillet in front of you and horde them all for yourself.

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.The richest mashed potatoes with five kinds of dairy! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven.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.
The richest mashed potatoes with five kinds of dairy! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven.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.
The richest mashed potatoes with five kinds of dairy! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven. 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. The richest mashed potatoes with five kinds of dairy! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven. Bake for 30 minutes, or until lightly browned.The richest mashed potatoes with five kinds of dairy! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven.

Recipe

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Cheesiest, Richest Mashed Potatoes

  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Course: Starch Side
  • Cuisine: American
The richest mashed potatoes with five kinds of dairy! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven.

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 Nutmeg

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 350°F.
  2. Add the Potatoes to a large pot with cold water covering the potatoes by at least 1 inch.
  3. Add 1 teaspoon of the Salt and bring to a boil.
  4. Reduce the heat to medium and cook, partially covered until very tender, 12 to 15 minutes.
  5. The water out of the pan, keep the potatoes in.
  6. Mash the potatoes with a potatoes masher.
  7. Add the butter, cheese, cream cheese and sour cream.
  8. Mash together and add in the milk until incorporated and the Potatoes are fluffy and light.
  9. Add in 1/2 teaspoon Salt, or more to taste, and the Pepper and the Nutmeg.
  10. Butter an 8x8-inch baking dish or a cast iron skillet.
  11. Spoon the potatoes in and use a small spatula or fork to create peaks on the surface to aid browning.
  12. Dot remaining tablespoon of Butter over the potatoes.
  13. Bake for 30 minutes, or until lightly browned.

Recipe Notes

Adapted from The Chew

Nutrition Information

Yield: 8 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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Dinner then Dessert TIPS I’ve made these potatoes twice in the last month and the second time I minced up about 5 cloves of garlic that I sauteed in the butter that gets mashed into the potatoes. Holy garlicky amazingness. YES! Make it once the normal way, make it a second time kicked up with garlic. Then hurry back here and tell me which one you loved more!

The richest mashed potatoes with five kinds of dairy! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven.

The richest mashed potatoes with five kinds of dairy! They are tangy, cheesy, rich and creamy with a deliciousy crisp crust out of the oven.

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Categories:

Main Dishes Recipe Sides Vegetarian

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Comments

  1. I’m going to have to try this! I love that you used unsalted butter, because you are adding Kosher salt. I never thought about it, but that might be why mine always turn out a little over salted. Thanks for the tip!

  2. I swear, I am addicted to potatoes. Whether it’s a baked potato, fries, or mashed potatoes, I’m always looking for ways to reinvent flavor and this looks delicious. I must try it!

    1. You could do yogurt? Possibly use the second half of the cream cheese and about 2 tablespoons more milk? or just do another 1/4 cup milk. The consistency of the sour cream does help the potatoes loosen up a bit so you will need a bit more of something else 🙂

  3. I need to stop surfing when I have skipped a meal, I haven’t had dinner yet, and this is definitely making me hungry! Thanks for sharing the recipe, I know have all those ingredients, I need to get on that STAT! 🙂

  4. These look so delicious. I wish i could taste them right now. I will have to try this recipe on the weekend. I am sure they are going to be a huge hit.

  5. This is my favorite comfort food. Your cheesy version puts it over the top! I’m thinking that this has to be on the menu tonight.

  6. Yum these look great. I am not a potato girl but my kids love it, so this is something I could try for them!

  7. You always have such good suggestions of things to make and I like that they are usually pretty easy. Will be trying this one soon. Thanks!

  8. I haven’t added cream cheese and sour cream to my potatoes before! Maybe that’s what’s missing. These look amazing

  9. Those potatoes do sound delicious. I love the cheese that’s in it. I haven’t had mashed in awhile, I’m overdue.

  10. Thank you so much for this recipe, I am going to make it and I just know that I will love it. Do you know what kind of wine would go well with this dish? 🙂