Richest, Cheesiest, Crispy Mashed 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.

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 ½ 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.

Pin this recipe now to remember it later

Pin Recipe

Cheesiest, Richest Mashed 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.
Yield 8 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Starch Side
Cuisine American
Author Sabrina Snyder

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 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.

Notes

Adapted from The Chew

Nutrition

Calories: 241kcal | Carbohydrates: 18g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 648mg | Potassium: 428mg | Fiber: 1g | Sugar: 2g | Vitamin A: 567IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 1mg
Keyword: mashed potatoes, Richest, Cheesiest, Crispy Mashed Potatoes

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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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.

  2. 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? 🙂

  3. These look incredible! I’ve always wanted a little crunch/crisp in my mashed potatoes and now I know how. Thanks Sabrina!

Show More Comments