Who wouldn't love cheesey mashed potatoes? These cheesey mashed potatoes were sooooo good and definitely cheesey. I added both cream cheese and cheddar cheese. I will definitely be making these cheesey mashed potatoes again. I love how creamy these mashed potatoes were and the flavor of the all the cheeses really stands out. Based on taste, I discovered that shredding the block of cheese yourself is so much better than the bagged pre-shredded cheese. It really does make a difference and it was really quick with my box grater (or food processer with shredding blade if you need a lot of cheese). Overall this is a great simple side dish and it went well with my Italian breaded pork chops. Enjoy!
Cheesey Mashed Potatoes
2 large russet potatoes
½ cup milk (I used whole milk.)
2 ounces cream cheese
2 tablespoons butter
1 cup shredded cheddar cheese
½ teaspoon garlic, granulated or powder
salt and pepper to taste
Wash, peel and cube potatoes.
Place cubed potatoes in large pot and fill with cold water.
Cover and bring to boil over medium-high heat. Cook potatoes for about 30 minutes, or until easily pierced with a fork.
Mash potatoes with a fork (or if you have a potato masher) while mixing in milk, cream cheese, and butter. Add in garlic, salt, and pepper.