These are the mashed potatoes that we make for Christmas with a wonderful rib roast and for Thanksgiving with our turkey. It has become one of the family favorites!
It is important to have a mixer to work with the potatoes in this wonderful side dish.
2 extra large / jumbo Russet Potatoes (or 3-5 small to medium sized Russet Potatoes), and each peeled and cut into 8 equal sized pieces to produce approximately 2 quarts or 8 cups (pictured here as one quart that would be doubled)
2 cups (16 oz.) of Light Sour Cream
1 8-ounce container of Cream Cheese at room temperature
2 teaspoons of Black Pepper, freshly ground (or more to taste)
3 Green Onions, finely chopped
⅓ cup of Chives, finely chopped
2 teaspoons of Salt
10 ounces of Four-cheese Blend, shredded (a blend of Provolone, Asiago, Romano, and Parmesan is ideal, or some Italian cheese blend that has four or five cheeses)
Fill a large stock pot with water three-quarters of the way full and add 2 tablespoons of salt. Bring it to a boil. Once it is boiling, add the potatoes and cook them until the potatoes are soft and fork tender. Heat the oven to 350 degrees F. Strain the potatoes in a colander. While the potatoes are hot, add half of the potatoes into a stand mixer along with half of the sour cream and half of the cream cheese. Turn the mixer on and mix them until the potatoes are smooth, there are no lumps, and the sour cream and cream cheese are fully integrated. Add half of the ground, black pepper and half of the salt and mix a bit further in the mixer. Put the potatoes into an oven-safe, 2 ½-quart bowl (we use a CorningWare bowl), top with half of the green onions, a third of the chives, and a third of the shredded cheese blend; using a spoon, incorporate the green onions, chives, and cheese together. Place the rest of the potatoes in the mixer, and add the remaining sour cream and cream cheese. Turn the mixer on and mix the potatoes until they are smooth and creamy. Add the remaining salt and pepper and mix them again. Add the potato mixture to the oven-safe bowl, and top with the remaining green onions, half of the remaining chives, and half of the remaining cheese blend. Using a spoon, stir the green onions, the chives, and the cheese blend into the potatoes. Top the potatoes with the remaining cheese and chives and place it into the pre-heated oven for about a half hour until the potatoes are heated all the way through and the cheese is “ooey gooey” goodness.
These potatoes are terrific with special meals like Christmas or Thanksgiving, and they are also wonderful with steaks, pork chops, or chicken. Quite honestly, you will enjoy them with just about anything. Enjoy!!!