4pounds potatoes, russet or yukon gold8-10 medium sized
1tablespoonsalt
½cupbuttersalted, softened
¾ - 1cupmilk
½cupsour cream
4ouncescream cheesesoftened
4ouncesshredded cheddarI use a white cheddar
¾teaspoonsalt
¼teaspoonpepper
Topping
¼cupshredded parmesan cheese
¼cupshredded cheddar
Garnish
3green onionsoptional
Instructions
Peel and cut potatoes into small chunks. Place potatoes into a large pot and cover with water along with a tablespoon of salt. Place on stove and bring to a boil. Reduce to a simmer and cook until potatoes are fork tender.
4 pounds potatoes, russet or yukon gold, 1 tablespoon salt
Remove from heat and drain well. Return to the pot, or place in a large bowl. Mash with a potato masher.
Add butter, milk and sour cream and mix well with a hand mixer or with a large spoon. Mix just until everything is mixed together and don't overmix or the potatoes will become gummy.
Taste potatoes. Add a bit more milk if too dry and add additional salt and pepper if needed.
Scoop potatoes into a lightly greased 2-3 quart casserole dish
Top with parmesan and remaining cheddar cheese
¼ cup shredded parmesan cheese, ¼ cup shredded cheddar
Bake uncovered in a preheated 350°F oven for 20-30 minutes until top is browned and potatoes are heated through
To make ahead of time, once potatoes are in the casserole dish, cover with foil and refrigerate for up to 24 hours. Then bake covered for 20 minutes. Remove foil and bake for an additional 20-30 minutes until heated through.
Garnish with freshly chopped green onions, if desired
3 green onions
Notes
Cut potatoes into evenly sized pieces for even cook time.
Make certain the potatoes are fully cooked or you will have lumps. Test with a fork. It should pierce the potato easily and almost be falling apart.
These can be mixed with a stand mixer, hand mixer or by hand. Just don't overmix or the potatoes will become gummy.
The butter and cream cheese should be softened to room temperature so they are easily incorporated into the potatoes.