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Melt In Your Mouth Potatoes: The Ultimate Recipe for Creamy Perfection

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Creamy, cheesy Yukon Gold potatoes are mashed and baked to golden perfection, making a comforting side dish that pairs well with any main course or can be enjoyed on their own.

Ingredients

Scale
  • 2 pounds of Yukon Gold potatoes
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (or fresh if you have it)
  • 1/4 cup chopped fresh chives (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash the Yukon Gold potatoes under cold water and peel them.
  3. Chop the peeled potatoes into even-sized chunks, about 1 to 2 inches.
  4. Place the chopped potatoes in a large pot, cover with cold water, and add a teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
  5. Drain the cooked potatoes and let them sit in the colander for a few minutes to dry.
  6. In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  7. In a large mixing bowl, combine heavy cream, shredded cheddar cheese, grated Parmesan cheese, sautéed garlic butter, black pepper, and dried thyme. Stir until well combined.
  8. In a large bowl, mash the drained potatoes until smooth and creamy, leaving some small lumps if desired.
  9. Pour the creamy cheese mixture into the mashed potatoes and stir gently until well incorporated. Adjust seasoning if necessary.
  10. Grease a 9×13 inch baking dish with butter or cooking spray.
  11. Spoon the creamy potato mixture into the prepared baking dish and spread evenly.
  12. Optionally, sprinkle extra shredded cheddar cheese on top for a cheesy crust.
  13. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
  14. For a crispy top, switch to broil for the last 2-3 minutes, watching closely to prevent burning.
  15. Let the dish sit for 5 minutes after baking, then sprinkle with chopped fresh chives.
  16. Scoop generous portions onto plates and enjoy with your favorite main dishes or on their own.
  17. Relish the creamy, cheesy goodness of your melt-in-your-mouth potatoes!

Notes

  • For a twist, you can add cooked bacon bits or sautéed onions to the potato mixture.
  • Feel free to substitute the cheeses based on your preference; mozzarella or gouda can also work well.

Find it online: https://anasrecipes.com/melt-in-your-mouth-potatoes/