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.
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.
Cheesiest, Richest Mashed Potatoes
- Yield: 8 servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Course: Starch Side
- Cuisine: American
- Author: Dinner, then Dessert
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Adapted from The Chew
Yield: 8 servings, Amount per serving: 241 calories, Calories: 241g, Carbohydrates: 18g, Protein: 7g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 47mg, Sodium: 648mg, Potassium: 428mg, Fiber: 1g, Sugar: 2g, Vitamin A: 567g, Vitamin C: 5g, Calcium: 165g, Iron: 1g
All images and text © for Dinner, then Dessert.
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!