Cheesy Mashed Potatoes

These cheesy mashed potatoes are extra creamy, perfectly seasoned, and flavorful with Gouda and Parmesan cheese.

Course Side Dish, side dish potatoes

Cuisine American

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Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 347kcal

Author Beth Pierce

Ingredients

3 lbs Yukon Gold potatoes, peeled and cut into chunks
¼ cup unsalted butter
½ cup whole milk
½ cup sour cream
½ teaspoon woodfired garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces shredded Gouda
½ cup grated Parmesan cheese

Instructions

Preheat the oven to 350 degrees. Grease a 2-2½ quart casserole dish.
Add the potatoes to a large pot of salted water. Bring them to a gentle boil. Boil the potatoes until tender. Drain well, removing as much moisture as possible.
Add the unsalted butter, milk, sour cream, garlic powder, salt, and black pepper to the pot. Cover the pot and let the butter melt. Mash the potatoes with a handheld potato masher.
Stir in half the cheese. Spoon the mixture into the prepared dish.
Top with the remaining cheese and bake covered for 15 minutes. Uncover and bake for 15-20 minutes or until lightly browned. Sprinkle with the chopped green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at reduced power for short increments until warm.
Freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power for short increments until warm.

Nutrition