Julie Recipes
Ingredients
Potatoes: 2 lbs about 900g, peeled and cut into chunks (Yukon Gold or Russet potatoes work well)
Butter: 1/2 cup 1 stick, plus more for topping if desired
Cream cheese: 4 oz about 115g, softened
Sour cream: 1/2 cup
Milk or heavy cream: 1/2 cup warmed (adjust based on desired consistency)
Sharp cheddar cheese: 1 cup shredded, plus more for topping
Garlic powder: 1 teaspoon optional for added flavor
Salt and pepper: to taste
Green onions or chives: chopped for garnish
Instructions
Cook the Potatoes:
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
Drain and Mash:
Drain the potatoes well and return them to the pot. Use a potato masher to mash the potatoes to your desired consistency.
Add Creaminess and Flavor:
While the potatoes are still hot, add the butter, cream cheese, and sour cream. Stir until the butter and cream cheese are melted and the mixture is smooth.
Mix in the Cheese:
Gradually add the warmed milk or heavy cream, stirring until the mashed potatoes reach your preferred consistency. Stir in the shredded cheddar cheese, garlic powder (if using), salt, and pepper. Continue to stir until the cheese is melted and the potatoes are creamy and well-seasoned.
Bake (Optional):
For a baked version with a crispy top, transfer the mashed potatoes to a greased baking dish. Sprinkle additional shredded cheddar cheese over the top and dot with small pieces of butter.
Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the cheese is bubbly and golden.
Garnish and Serve:
Garnish the cheesy mashed potatoes with chopped green onions or chives before serving.
