Three Cheese Mashed Potatoes
Three Cheese Mashed Potatoes are creamier, cheesier, and more decadent than you can imagine! And, they can be made ahead of time! I love recipes that save me hassle right at dinner time!
I love gratitude and think it’s such and important virtue. Reminding my kids to write thank you notes for things that others do for them is one way that helps my kids recognize just how much they have to be grateful for.Maybe my love of gratitude is why I love Thanksgiving so much, or maybe it’s that I love family! Or maybe because I love all of the food. Either way I love it!
I’m hosting Thanksgiving this year and can’t wait for it to come. I love working on my table settings and planning out my menu, which doesn’t really require much effort since we have the same things every year. Even though I love it, I must admit that I have been extra busy this fall. It’s one of those years where I have had to cross one big event off my list before I can move onto planning the next one. Last weekend I crossed off one more big thing on my to do list. Now I’m concentrating on my boys piano festival and Thanksgiving.
It’s recipes like this one that help me be able to pull off Thanksgiving dinner, or any other dinner! I love these little cheesy mashed potatoes. I love that they are pretty and I really love that I can make them ahead and bake them right before dinner!
Three Cheese Mashed Potatoes Instructions
Peel, dice, boil and mash potatoes. If you like the rustic look don’t peel the potatoes. Yukon Gold potatoes are a good variety to use if you are not peeling them.
Mix together one beaten egg, Swiss cheese, cream cheese, Parmesan cheese, butter, salt and pepper.
Add mashed potatoes and stir.
Pour the potatoes in a greased dish. Sprinkle with paprika. Dot the top with butter. Refrigerate if you are making them ahead.
Bake for 30 minutes, or until heated through. If you are baking after refrigerating they will need more baking time. After baking I garnish with Thyme.
Three Cheese Mashed Potatoes – Serving Options
You can put potatoes in individual ramekins. I think everything is prettier and more fun if it’s little. So I love these! I topped them with additional grated Parmesan cheese. Then baked for about 20 minutes and finished them off under the broiler. Just to get a nice golden and crusty cheese on the top!
If you don’t have time to mess with individual serving sized mashed potatoes you can definitely put them in a shallow dish and serve them that way. Just make sure the dish is shallow. Potatoes are dense and it takes a long time to warm them all the way through if it’s too far to the middle.
Either way, you will enjoy the creamy and cheesy texture of these potatoes! If you are like me, you will enjoy having one less thing to do right before dinner time!
Note: I edited a few of the pictures in this post. I really should retake them and update this post altogether. The recipe is the same the original version and my family loves it just as much as we did when I posted it way back when!
- 6 medium potatoes, peeled and diced
- 1 egg beaten
- 1 cup Swiss cheese, grated
- ½ cup cream cheese, softened
- ¼ Parmesan cheese, grated
- ¼ cup butter
- ¾ cup milk
- 1 tsp. season salt
- ¼ tsp. pepper
- Additional Parmesan Cheese for the top
- Paprika as a garnish
- Boil potatoes in water until tender, about 15-20 minutes. Drain and mash.
- In a separate bowl beat egg. Add milk, cheeses, butter, salt and pepper. Stir.
- Add mashed potatoes to cheese and egg mixture. Stir.
- Spread in a greased 3 quart baking dish. Bake at 350 degrees for about 25-30 minutes or until heated through.
- Sprinkle with additional Parmesan cheese and broil until golden brown.
- Optional: This can be made put in individual ramekins. The baking time can be decreased to 15-20 minutes.
- Optional: These can be refrigerated after being poured into baking dishes. Heating times will need to be increased to 30- 40 minutes for a baking dish and 20-30 minutes for ramekins.
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