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Cheesy Mashed Potatoes with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 779 reviews
  • Author: Paula
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Description

This Cheesy Mashed Potatoes with Cream Cheese recipe creates a rich and creamy side dish that is perfect for any occasion. With a blend of cream cheese, sour cream, butter, and cheeses like cheddar and Parmesan, these mashed potatoes are enhanced with fresh herbs and baked to golden perfection. The use of a pressure cooker speeds up the cooking process, while the option to prepare ahead and reheat makes it convenient for busy meals.

Ingredients

Scale

Potatoes

  • 6 cups Russet or Yukon Gold potatoes, diced (about 3-4 medium potatoes)

Dairy and Eggs

  • 8 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 3/4 cup heavy cream
  • 1 whole egg
  • 1 1/2 cup grated cheddar cheese
  • 1/2 cup grated Parmesan cheese

Seasonings

  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • Fresh herbs, for garnish and flavor

Instructions

  1. Prep and Cook Potatoes: Scrub, peel, and dice the potatoes into approximately 1-inch pieces. Place them in a pressure cooker with one cup of water and salt. Seal the lid and set the valve to the sealed position. Cook on high pressure for 10 minutes. Perform a quick-release of pressure, then drain any excess water. Let the potatoes sit in the pot for a few minutes with the heat off to allow some water to evaporate.
  2. Mash Potatoes: Using a hand masher or electric mixer, mash the potatoes until smooth but be careful not to over-mash, as that can cause gummy texture.
  3. Mix Ingredients: Whisk the egg separately, then add the heavy cream and mix into the potatoes. Stir in the cream cheese, sour cream, butter, salt, pepper, one cup of grated cheddar cheese, and half of the Parmesan cheese until the cream cheese melts and everything is well combined.
  4. Prepare for Baking: Spread the cheesy potato mixture evenly into a greased baking dish. Sprinkle the remaining cheddar and Parmesan cheese over the top for a cheesy crust.
  5. Bake or Refrigerate: Cover the dish and bake in a preheated oven at 350°F (175°C) for 30 minutes. Then uncover and bake for an additional 10 minutes until the cheese topping is golden and bubbly. Alternatively, you can refrigerate the potatoes after step 3 and bake later. If baking later, let the dish come to room temperature for about 30 minutes before baking as directed.

Notes

  • You can substitute the cheddar cheese with Colby Jack, pepper Jack, Monterey Jack, mozzarella, or any other good melting cheese for a different flavor profile.
  • For alternative preparation methods, see tips on making mashed potatoes on the stovetop or slow cooker in the original post.
  • These mashed potatoes are ideal for making ahead. Reheat using a microwave, slow cooker, or oven as described in the recipe post for convenience.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 85mg

Find it online: https://piesbypaula.com/cheesy-mashed-potatoes-with-cream-cheese-recipe/