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Creamy Three Cheese Mashed Potatoes

Creamy three cheese mashed potatoes combine fork-tender Yukon Gold potatoes with cheddar, Parmesan, and cream cheese for a rich, creamy side dish. Steam-drying the drained potatoes helps the cheeses blend smoothly into every bite.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 2 qt water cold; plus more as needed to cover
  • 2.5 tsp kosher salt divided
  • 4 tbsp unsalted butter
  • 4 oz cream cheese softened
  • 0.75 cup whole milk
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup Parmesan cheese finely grated
  • 0.25 tsp ground black pepper

Equipment

  • 1 microwave

Method
 

  1. Put the potatoes in a 6-quart pot and add the water to cover them by 1 inch.
  2. Stir in 2 teaspoons salt.
  3. Bring to a boil over high heat, then reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are fork-tender.
  4. Drain the potatoes and return them to the pot over low heat for 1 to 2 minutes, shaking the pot occasionally until excess moisture steams off.
  5. Warm the milk in a microwave-safe measuring cup in the microwave for 45 to 60 seconds, until steaming but not boiling.
  6. Add the butter and cream cheese to the hot potatoes and mash until mostly smooth.
  7. Gradually mash in the warm milk.
  8. Fold in the cheddar, Parmesan, remaining 1/2 teaspoon salt, and pepper until the cheeses are melted and the potatoes are creamy.

Notes

For the creamiest texture, steam-dry the drained potatoes before mashing. Refrigerate leftovers for up to 4 days; freezing is suitable for up to 1 month, though the texture may soften after thawing. For a lighter option, use reduced-fat cream cheese and milk.