Ultimate Mashed Potatoes

This recipe bumps mashed potatoes to the next level.  Not difficult to prepare and an easy dish to make ahead of time and bake later, these potatoes make quite an impression at dinner.

Here’s What You Will Need:

5 Medium Russet Potatoes, peeled if desired and quartered

1/2 C. Buttermilk

2 T. Butter

1 Egg

2 Ounces Cream Cheese

1 C. Grated Sharp Cheddar Cheese, plus another 1/2 cup reserved

1 tsp. Salt

Freshly Cracked Pepper, to taste

Sour Cream or Plain Greek Yogurt and 5 Pieces Crisp Bacon Crumbled for Garnish (if desired)

Preheat the oven to 350 degrees and lightly grease an 8 x 8 inch casserole dish.

Place the quartered potatoes in a large pot and add enough water to cover.  Bring the potatoes to a boil and cook until tender.

Here’s a Trick:  Once the water is warm, add a teaspoon of salt to help bring it to a boil.  If you add the salt to cold water it will settle and damage the bottom of your pan.

Once the potatoes can easily be pierced with a fork, drain the water and return to the pot.  Add the salt, pepper, butter, cream cheese, and one cup of sharp cheddar cheese.  Using a potato masher or beater, mash the potatoes until the butter is melted and the the cheeses are incorporated.

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On medium speed, beat in the buttermilk and the egg.  Evenly spoon into the prepared casserole dish and bake uncovered for 25 minutes.

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Top with the reserved cheddar and bake for 5 more minutes or until the cheese is melted.

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If desired, garnish with sour cream and bacon crumbles.

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