Description
This Cheesy Mashed Potatoes recipe combines fluffy mashed potatoes with cream cheese, sour cream, melted butter, and a rich blend of cheddar and mozzarella cheeses. Crispy bacon and fresh chives add savory flavor and texture, all baked until golden and bubbly for a comforting, crowd-pleasing side dish.
Ingredients
Scale
Potatoes and Dairy
- 2 ½ pounds potatoes (Russet or Yukon Gold), peeled and cubed
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, melted
- ½ cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
Other Ingredients
- 8 slices bacon, chopped
- ¼ cup chives, minced, divided
- Salt and pepper, to taste
Instructions
- Cook Potatoes: Preheat oven to 350°F (175°C). Place the peeled and cubed potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil and cook the potatoes until fork-tender, about 15-20 minutes. Drain the potatoes well.
- Cook Bacon: While potatoes are cooking, cook the chopped bacon in a skillet over medium heat until crispy. Remove bacon and drain on paper towels to remove excess grease.
- Mash Potatoes: Transfer the drained potatoes to a large bowl and mash until fluffy. Add the softened cream cheese, melted butter, sour cream, milk, half of the cheddar cheese, half of the mozzarella cheese, and half of the chives. Season with salt and pepper to taste. Mix thoroughly by hand or use a hand mixer for extra fluffiness.
- Bake: Grease a baking dish and transfer the mashed potato mixture into it. Evenly sprinkle the remaining cheddar cheese, mozzarella cheese, cooked bacon, and chives on top. Bake in the preheated oven for 30 minutes, or until the topping is golden brown and bubbly.
- Serve: Remove from oven and serve immediately while hot and cheesy.
Notes
- Russet potatoes give a fluffier mashed potato, while Yukon Gold give a creamier texture; choose based on preference.
- For extra creaminess, you can add more sour cream or butter to taste.
- Make sure to drain potatoes thoroughly to avoid watery mashed potatoes.
- Feel free to substitute bacon with cooked pancetta or omit for a vegetarian version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
