Loaded Mashed Potatoes
If you’re mashing potatoes, you may as well load ’em up for extra ﬂavor! The great thing about a potato is that it’s a canvas for all of your favorite toppings. The trick to fabulous mashed potatoes is to start them in cold water. Putting potatoes in already boiling water will cause them to cook unevenly. Heating them slowly will give you that creamy texture everyone loves.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Sides & Sauces
- 4 russet potatoes, peeled
- 4 garlic cloves, smashed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream, room temperature
- 1/2 cup half-and-half, room temperature
- 4 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, softened
- 3 scallions, sliced
- Salt and freshly ground black pepper
- 1/4 cup minced fresh parsley
- Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until a knife pokes through a potato easily, approximately 45 minutes.
- Drain and transfer to a large bowl; add the garlic and mash while hot. Add the cheddar, sour cream, half-and-half, cream cheese, butter, and scallions and stir to combine.
- Season with salt, pepper, and fresh parsley. Serve hot.
Keywords: mashed potatoes, potato