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Ingredients
| russet potatoes: 5 lbs (peeled and quartered) |
| cream cheese: 6 oz (softened) |
| sour cream: 1 cup |
| extra sharp cheddar cheese: 4 oz (grated) |
| parmesan cheese (grated): 1/2 cup |
| salt: 1 Tbl |
| black pepper: 1 tsp (fresh ground) |
Cheesy Mashed Potatoes
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
45 min -
Servings
15 serving(s)
Tags
- Boil potatoes; drain well. MASH.
- In a large bowl, combine remaining ingredients; mix well.
- Add potatoes to mixture; MASH again.
- Grease (or spray) a 3-quart casserole dish; spoon potatoes into dish and spread evenly.
- Allow potato mixture to cool to room temperature; cover tightly.
- Store in refrigerator up to a week ahead of time.
- Remove from refrigerator one hour before baking.
- Potatoes may be stiff. Add a bit of milk then fluff up the potatoes.
- Bake 45 minutes uncovered at 350 degrees.