These cheesy mashed potatoes are rich and creamy with the added freshness of sliced scallions. They're the perfect Thanksgiving or Sunday night dinner side.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Vegetables
Cuisine: American
Servings: 12
Calories: 303kcal
Author: Kaitlin
Ingredients
4poundsrusset potatoes(1.8kg, peeled and cut into large chunks)
1-1½cupswhole milk(warmed, use more if you like creamier potatoes and less if you like chunky!)
1stickunsalted butter(113g)
½cupgrated parmesan cheese
8ouncesextra sharp cheddar cheese(225g, grated––add more for extra cheesy potatoes!)
Boil the potatoes until fork tender. Drain in a colander and transfer back to the pot set over low heat. If you want to make sure the potatoes are super hot when served, warm the milk and melt the butter in a small pot. You can also just pour the milk straight into the potatoes, and add the butter in chunks.
Mash the potatoes, milk and butter together. When the mash is not quite yet to your desired consistency, add the parmesan and cheddar cheese, pepper, and salt. Continue mashing the potatoes to combine the cheese until melted.