Mashed Made in Heaven

AKA Loaded Mashed Potatoes

This recipe was a collaboration with my potato masher, my hubby! As he mashes away on the potatoes, I usually add in the suspects. Milk, LOTS of butter, salt, and pepper. Of course, we always have to taste them for lump free creaminess. As we stand spoons in hand conversing and sampling, he'll hit me with the "what- ifs." 

"What if you added cheese?" 

"What if you added more butter?" 

"What if you melted cheese on top of them?" 

"What if you melted cheese on the bottom of them?" 

"What if you singed the cheese on top?"

See where this is going? After a bunch of cheese and butter later, we came up with this version of loaded mashed potatoes or, as we like to call them, Mashed Made in Heaven. These are always a welcomed alternative to mashed potatoes and the perfect make ahead no fuss side dish for the holidays. Just make sure you are front and center when they're ready because everyone loves to scoop up all the browned cheesy bites first! However, don't fret too much if you're last in line. Remember, there is cheese on the bottom! 

Enjoy! xx

The Ingredients:

6 large russet potatoes, peeled and cubed into 1 inch pieces 

1 stick unsalted butter, half cut into small cubes, half kept whole

4 oz Mascarpone cheese (or cream cheese)

1 tsp salt

1/2 tsp pepper

1 tbsp garlic powder 

2 1/2 cups whole milk

8 oz sharp cheddar, shredded 

4 tbsp Parmesan, shredded 

3 scallions, thinly sliced 

The Plan:

1. Preheat oven to 400°F.

2. Add potatoes to a large pot. Add water about an inch over the potatoes. Bring to rolling boil. Turn to simmer and cook until just tender but not falling apart, about 13 minutes. Drain thoroughly.

3. To the potatoes, add the half of stick of butter, 4 oz Mascarpone cheese, salt, pepper, garlic powder, and milk.

4. With a potato masher, mash the potatoes until lump free and creamy.

5. On the bottom of a 9 x 13 baking dish, evenly sprinkle 1/3 of the cheddar cheese and 1/3 of the butter cubes.

6. Spread the mashed potatoes onto the cheddar and butter.

7. Top the potatoes with the remaining cheddar, parmesan, butter cubes, and scallions.

8. Bake for 25 to 30 minutes or until the top is golden. If you like, you can turn the oven to a low broil and singe the cheese.

9. This can be made up to two days ahead.