- 2 pounds potatoes (Russets or Yukon Gold)
- ½ stick salted butter
- ½ cup cream cheese (125g)
- ⅓ cup milk
- 1 tablespoon garlic powder
- ½ tablespoon dijon mustard
- ¼ cup parmesan
- ¼ teaspoon salt
- pinch black pepper
- ½ cup shredded cheddar
Peel the potatoes and cut into chunks.
Add to a pot of cold salted water and bring to a boil. Boil for 10 to 15 minutes til the potatoes are fork tender, but not falling apart. Drain and set to one side.
Turn the heat on the stovetop to low.
Add the butter, cream cheese, milk, garlic powder, mustard, parmesan and salt and pepper to the empty pot. Put on the stovetop and heat and whisk until the ingredients are combined together in a sauce.
Add the cooked potatoes to the sauce in the pot, along with the shredded cheese. Mash together til smooth. Taste and adjust seasoning if needed, and serve.
- Cut the potatoes into similar sized chunks so that they cook through evenly. Don't cut them too small, or they will absorb too much water.
- Start the potatoes in cold water, not boiling. If added to boiling water, the middles of the potatoes won't get cooked through.
- Salt the water that you cook the potatoes in to add flavor right from the start of cooking.
- Make sure that the cream cheese sauce is smooth and heated through before mashing the potatoes in it.
Calories: 477kcal | Carbohydrates: 44g | Protein: 13g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 561mg | Potassium: 1070mg | Fiber: 5g | Sugar: 4g | Vitamin A: 963IU | Vitamin C: 45mg | Calcium: 260mg | Iron: 2mg