Cheesy Mashed Potato Casserole Rich and Creamy Delight

Ingredients

• 4 large russet potatoes, peeled and cubed
• 1 cup shredded sharp cheddar cheese
• 1 2 cup cream cheese, at room temperature
• 1 2 cup sour cream
• 1 4 cup unsalted butter, melted
• 1 4 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper
• 1 2 cup grated Parmesan cheese
• as needed fresh chives, chopped for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and return them to the pot.
3. Using a potato masher or hand mixer, mash the potatoes until smooth and creamy.
4. In the same pot, add the cream cheese, sour cream, melted butter, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined and creamy.
5. Fold in the shredded cheddar cheese, reserving a handful for the topping. Mix until the cheese is evenly distributed.
6. Transfer the mashed potato mixture to a greased 9x13 inch baking dish. Spread it evenly and smooth the top with a spatula.
7. Sprinkle the reserved cheddar cheese and grated Parmesan over the top of the casserole.
8. Place in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted and bubbly.
9. Once out of the oven, let it cool for a few minutes. Garnish with chopped chives before serving.