Ingredients:

  • 3 pounds russet potatoes, peeled and cubed
  • 1 teaspoon salt, for boiling
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup cream cheese, softened
  • ½ cup grated parmesan cheese
  • ¼ cup chopped fresh parsley (optional)

Instructions:

  1. Prepare Potatoes: Peel and cube potatoes, then rinse under cold water.
  2. Boil Potatoes: Place in a large pot, cover with water, and add salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and return potatoes to the pot.
  3. Make Cheese Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes to make a roux. Gradually whisk in milk, then add garlic powder, onion powder, and black pepper. Cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in cheddar cheese and cream cheese until smooth.
  4. Combine Potatoes and Sauce: Mash the drained potatoes until smooth. Fold in the cheese sauce until well combined.
  5. Transfer to Baking Dish: Spread the cheesy potato mixture evenly in the prepared baking dish. Sprinkle parmesan cheese over the top.
  6. Bake: Preheat the oven to 350°F (175°C). Bake for 25-30 minutes or until golden and bubbly.
  7. Garnish and Serve: Garnish with chopped parsley before serving. Serve hot as a side or main dish.