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. 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.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 ½ 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.
- 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
- 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 ½ 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.
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!
Made this the other night with the chicken thigh osso bucco and there were delicious. Going to make them tonight with Julia Child’s Beef Bourginon.
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.
Has anyone “actually” made this recipe???? So many ratings (untested)??
I’m going to make this with Cauliflower instead of potatoes! Anybody else try that option?
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? 🙂
We usually drink Chardonnay 🙂
These are more than amazing. Have made several times and everytime they are delish! Thanks!
Thanks for coming back to let me know about it! I’m really clad you enjoy the recipe so much!
Love this! Two of my favorite things cheese and potatoes. Must try this asap!
I hope you love it!
OMG! I so want these mashed potatoes. They look so good. My mouth is watering.
These look incredible! I’ve always wanted a little crunch/crisp in my mashed potatoes and now I know how. Thanks Sabrina!
Oh yes, the crunchy top layer is THE BEST!
We love mash potato’s in this house, every single one of us! These look so good!
These look amazing! I can’t wait to try to make them.
perfect comfort food
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