Ingredients
1½lbsrusset potatoes,peeled, cut into 2-inch chunks
1½tspkosher salt
¼cupunsalted butter,cut into pieces, softened
4ozcream cheese,softened
¾cupparmesan cheese,shredded
½cupsour cream
½cupmilk,warmed
¼tspblack pepper,freshly ground
nutmeg,a pinch
Preparation
Preheat the oven to 350 degrees F.
Add the potatoes to a large pot with cold water, covering the potatoes by at least 1 inch.
Add 1 teaspoon of the salt, then bring to a boil.
Reduce the heat to medium, then cook, partially covered for 12 to 15 minutes until very tender.
Pour the water out of the pan, keeping the potatoes in.
Mash the potatoes with a potato masher.
Add the butter, cheese, cream cheese and sour cream.
Mash together, then add in the milk until incorporated and the potatoes are fluffy and light.
Add in ½ teaspoon of salt, or more to taste, then add the black pepper and nutmeg.
Butter an 8 x 8-inch baking dish or a cast iron skillet.
Spoon the potatoes in the dish, then use a small spatula or fork to create peaks on the surface to aid browning.
Dot the remaining 1 tablespoon of butter over the potatoes.
Bake for 30 minutes, or until lightly browned.
Serve warm, and enjoy!
