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Cheesy Mashed Potatoes Recipe

Cheesy Mashed Potatoes Recipe photo by Taste of Home

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Everyone who has tasted these creamy, cheesy potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania

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Cheesy Mashed Potatoes Recipe

Prep: 40 min. Bake: 40 min.

Yield: 10 Servings

40 40 80

Ingredients

6 large potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sour cream
1/3 cup chopped onion
1 egg
2 teaspoons salt
1/2 teaspoon pepper
Additional shredded cheddar cheese, optional

Directions

Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 328 calories, 14 g fat (9 g saturated fat), 66 mg cholesterol, 633 mg sodium, 42 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Cheesy Mashed Potatoes in Taste of Home December/January 2002, p31

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Reviews for Cheesy Mashed Potatoes

Cheesy Mashed Potatoes

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Reviewed on Jul. 15, 2012 by HisBeautifulBlessing

I made these to go with dinner tonight, an my husband has already requested that I make them more often! I'm thinking of playing with a couple different cheeses even. These potatoes were so creamy and delicious... Definitely a keeper!

Reviewed on Apr. 12, 2012 by VictoriaElaine

Made this for Easter & everyone loved it! I did not add the onion. Next time I will only add 1 teaspoon of the salt - it was definitely too salty for my taste. Based on the expression on my mom's face, it was too salty for her, too, but she was too polite to say so.

Reviewed on Jan. 31, 2012 by Emily Phillips

I didn't peel the potatoes, so it gave the dish an earthy, hearty feel and taste. I did decrease the cream cheese by half and used 1% milk to moisten and cut calories.

Reviewed on Jan. 02, 2012 by AprylVolk

this were a HUGE hit at our family Christmas gathering...will definitely make again!

Reviewed on Jul. 13, 2010 by rharkless

These are great, although I had to substitute buttermilk for the sour cream and after I baked them, they were a little too dry. I'm thinking with the sour cream that wouldn't be an issue. Still, really tasty.

Reviewed on Nov. 22, 2009 by doreensanzone

Make these every Thanksgiving. They always go fast! Terrfic!

Reviewed on Nov. 26, 2008 by sharoncoen

These potatoes are awesome. A favorite with my boys, and best of all easy to make!

Reviewed on Oct. 28, 2008 by georginab