Make mealtime special with creamy, crowd-pleasing Cheesy Mashed Potatoes! An easy potato casserole made with cream cheese, Cheddar, and Monterrey Jack.
- 4 large Russet potatoes (about 3 lbs), rinsed and peeled
- 1 cup evaporated milk
- ¾ (6 ounces) package cream cheese, cut into chunks
- 4 tablespoons unsalted butter, cut into tablespoons
- 1 tablespoon minced chives (optional)
- 1 ½ teaspoon Kosher salt
- ¾ teaspoon black pepper
- 2 cup freshly grated Cheddar cheese, separated
- 1 cup freshly grated Monterrey Jack cheese, separated
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Preheat the oven to 350° and have ready a greased 8x8" baking dish.
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Cut the potatoes into a 1" dice and add to a large pot. Cover with water by about 1" and place over high heat to bring to a boil.
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Boil for about 20 minutes or until easily pierced with a fork. Drain well and return to potatoes the pot. Add the evaporated milk, cream cheese, butter, chives, salt and pepper to potatoes and mash using a handheld mixer on low or a potato masher. Stir in 1 cup of Cheddar and a ½ cup of Monterrey Jack cheese.
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Transfer the potatoes to the prepared baking dish and top with remaining 1 cup Cheddar and ½ cup Monterrey Jack. Bake for 18-20 minutes, or until the cheese, is melted and bubbly.