Cheesy and Creamy Mashed Potatoes

If the thought of peeling, boiling and mashing a big pot of potatoes brings you to tears, just fake it with boxed flakes. For best results, blend the potatoes immediately before you plan to serve them; they're best when they're hot and fresh!

Casey Barber

Cheesy and Creamy Mashed Potatoes

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    4 cups whole or reduced-fat milk 1 cup shredded cheddar cheese
    4 tablespoons unsalted butter 1 cup heavy cream
    1 1/2 teaspoons kosher salt 1 tablespoon chopped chives
    4 cups potato flakes


    Prep: 10 min Total:
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    • 1

      Heat the milk, butter and salt in a large stockpot over medium heat, stirring frequently until the butter melts and the milk starts to steam with bubbles forming around the edges.

    • 2

      Remove the pot from the heat. Gently stir in the potato flakes until blended, and then stir in the shredded Cheddar.

    • 3

      Slowly stir in the cream or cream cheese a bit at a time, making sure it’s fully incorporated before adding more. Adjust to your taste; you may not need all of it.

    • 4

      Stir in the chopped chives and serve immediately.

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