Go Back

Three Cheese Mashed Potatoes

Three cheese mashed potatoes combine Yukon Gold potatoes with butter, cream cheese, sharp cheddar, and Parmesan for a rich, creamy side dish. Simmer the potatoes until fork-tender, then mash them with warm milk and butter for a mostly smooth texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 2 qt water
  • 1.5 tsp kosher salt divided
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk
  • 4 oz cream cheese softened and cut into cubes
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup Parmesan cheese finely grated
  • 0.25 tsp black pepper

Method
 

  1. Put the potatoes, water, and 1 teaspoon of the salt in a 5-quart pot and bring to a boil over high heat.
  2. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  3. Drain the potatoes and return them to the pot over low heat for 1 minute.
  4. Shake the pot gently so excess moisture evaporates.
  5. Warm the butter and milk in a small saucepan over medium-low heat for 2 to 3 minutes, until the butter melts and the milk is steaming but not boiling.
  6. Mash the potatoes with the warm butter mixture and cream cheese until mostly smooth.
  7. Stir in the cheddar, Parmesan, remaining 1/2 teaspoon salt, and pepper until the cheeses melt.

Notes

For the creamiest texture, let excess moisture evaporate from the potatoes before mashing. Refrigerate leftovers for up to 4 days; freezing is suitable, though the texture may be slightly grainier after thawing. For a lactose-reduced variation, use lactose-free whole milk and cream cheese; the cheddar and Parmesan still contain dairy.