Cheesy Mashed Potatoes

Creamy, buttery, cheesy mashed potatoes are what dreams are made of, I suggest making extra, to avoid arguments over who gets seconds.

Course: Side Dish

Cuisine: American

Servings:

Place the potatoes in a large pot and cover with water. Bring to a boil. Add 1 tablespoon of salt and stir to dissolve. Boil for 10-15 minutes, until you are able to easily pierce with a fork. Take care not to overcook.
Preheat the oven to 400°F and grease a 9x13-inch casserole dish with butter. Drain potatoes and return them to the pot. Add the butter and cream cheese to the potatoes. Use a potato masher or hand mixer to mash the potatoes and incorporate the butter and cream cheese into the potatoes.
Add the sour cream, garlic powder, salt, and pepper to the potatoes and mix until incorporated. Slowly add in the heavy cream to the potatoes while mixing. Mix until creamy. Last, add ¾ cup of each of the shredded cheeses to the potatoes and mix thoroughly.
Transfer the potatoes to the casserole dish and sprinkle with remaining cheese. Bake until the cheese has melted and the edges are lightly browned.
Remove from the oven and sprinkle with chopped parsley and additional pepper. You have the option to add a few pats of butter to the top of the potatoes once they are broiled.