Triple Cheese Baked Mashed Potatoes

By ctaubenheim

NOTE; CAN BE MADE IN THE SLOW COOKER TOO.

Ingredients

• 5 lb. Yukon gold potatoes, peeled and cut into 1 inch cubes
• 1 tsp salt
• 1 (6-8oz) Gouda or Edam cheese round, shredded
• 1 cup freshly grated Parmesan cheese, divided
• 1/2 cup butter, melted and divided
• 1/2 tsp salt
• 1 8oz pkg cream cheese, softened
• 1 8oz container sour cream
• 3/4 cup fresh french breadcrumbs

Details

Preparation time 23mins
Cooking time 76mins

Preparation

Step 1

Preheat oven to 350. Bring potatoes, 1 tsp salt and water to cover to a boil in a large dutch oven over medium-high heat, and cook 20-25 minutes or until tender. Drain potatoes, and return to pan. Mash potatoes with a masher to desired consistency. Meanwhile, stir together Gouda cheese, 3/4 cup Parmesan, 1/3 cup melted butter, 1/2 tsp salt, cream cheese, and sour cream. Add to mashed potatoes, stirring until smooth. Spoon potato mixture into a greased 13x9 inch baking dish. Combine breadcrumbs, remaining 1/4 cup Parmesan cheese, and remaining melted butter in a small bowl; sprinkle over potatoes. Bake uncovered, at 350 for 40 minutes or until bubbly and lightly browned. Let stand 5 minutes.

NOTE: Potatoes will be creamiest if mashed alone with a potato ricer or potato masher be f ore adding other ingredients.

SLOW COOKER TRIPLE CHEESE MASHED POTATOES: Prepare recipe as directed above thru step 2. Spoon potato mixture into a lightly greased 5 qt slow cooker. Cover and cook on LOW 3 hours. Meanwhile, combine breadcrumbs, 1/4 cup Parmesan cheese, and remaining melted butter, spread on baking sheet. Bake at 350 for 8 minutes; sprinkle over potatoes before serving.