Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly in a colander.
- Return the drained potatoes to the pot. Place the pot back on the burner over low heat for about a minute to evaporate any excess moisture.
- Remove the pot from the heat. Add the warm heavy cream, softened butter, softened cream cheese, and sour cream to the potatoes.
- Using a potato masher or an electric mixer (be careful not to overmix!), mash the potatoes until smooth and creamy.
- Stir in the salt, pepper, and garlic powder. Taste and adjust seasonings as needed.
- Transfer the mashed potatoes to the prepared baking dish, spreading them evenly.
- In a small bowl, combine the shredded cheddar cheese, grated Parmesan cheese, and melted butter.
- Sprinkle the cheese mixture evenly over the top of the mashed potatoes.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
- Remove from the oven and let cool for a few minutes before garnishing with chopped chives or green onions, if desired.
Notes
Russet potatoes are recommended for their high starch content, resulting in a light and fluffy texture. Yukon Gold potatoes can also be used. Warming the heavy cream helps the butter and cream cheese melt evenly. Avoid overmixing to prevent gummy potatoes. You can prepare the mashed potatoes up to 24 hours in advance and store them in the refrigerator. Leftovers can be stored in the refrigerator for up to 3-4 days. For variations, consider adding bacon bits, different cheeses, roasted garlic, or fresh herbs. Cayenne pepper or hot sauce can be added for a spicy kick.