What is better than creamy, cheesy mashed potatoes? Not much.
We love mashed potatoes. But I can’t say that I honestly love to make them very often. Frankly, they are just plain more work than some other versions, such as cubed potatoes.
But they are so much better.
Especially when they are filled with rich goodness like cream cheese, butter, and sour cream.
So there are times when I will whip up a double batch of cheesy mashed potatoes and freeze half of it for later – so all the work now gets divided up for two meals and makes it worth it. Plus, I become the favorite mom of the day.
Cheesy Mashed Potatoes
My grandma passed away in 2017 and I think of her many times when I get ready to mash my potatoes. She said you need to keep some of the water they cook in to mash them with.
So once I have peeled, cubed, and cooked my potatoes in my Instant Pot (which is awesome for potatoes) – then I use a hand potato masher to get the biggest chunks smashed down a bit. And yes, I leave the potato water in there with them. They tend to reabsorb some of the water, and when you use an Instant Pot, you don’t put much water in to cook with anyway. So I skip the draining part and leave a little on the bottom to get mashed in with the potatoes.
Next I whip the potatoes by themselves in my Bosch. Once they are whipped up nicely with as few chunks as possible – because, hey, who can get out every single miniature chunk? – then I add the cream cheese, sour cream, butter, and seasonings. And whip until I have creamy potatoes that are awesome just licking off the spoon!
If I have made a double batch, then here is where I like to save half for later and pop it in the freezer. Otherwise, one recipe fills a Pyrex dish or one 9 x 13 pan.
I sprinkle a cheese blend on top – whatever variety suits our taste.
About an hour before supper, I bake this batch of creamy goodness until it’s hot and bubbly and the cheese has melted. So delicious!!
This is gluten-free, sugar-free yumminess. Now for the recipe . . . go whip up yourself and your family some “real food” goodness!
Cheesy Mashed Potatoes
Ingredients
- 5-6 cups cooked, cubed potatoes mashed with hand potato masher
- 1/4 cup butter
- 8 ounces cream cheese
- 8 ounces sour cream
- 1/2 tsp. salt
- 1/2 tsp. garlic salt
- dash black pepper
- 1/3 cup shredded cheese
Instructions
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Use handheld potato masher to lightly mash cubed and cooked potatoes, leaving in a little bit of their cooking water.
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Measure out the 5-6 cups potatoes into Bosch or stand mixer. Whip until chunks are gone as much as possible.
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Add butter, cream cheese, sour cream, and seasonings. Whip until nice and creamy.
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Pour into greased Pyrex dish or 9x13 pan. Sprinkle a little shredded cheese on top.
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Cover well and bake at 350 for 45 minutes or until hot and bubbly and cheese is melted.
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Regina S says
Kendra these look so yummy! I have to try them sometime.
Kendra says
They really are yummy! 😉