5 lbs Russet or Yukon Gold potatoes, peeled and quartered
8 oz cream cheese, room temperature
3/4 cup sour cream
2 cups sharp white cheddar cheese, grated
2 1/2 Tbsp kosher salt
1/2 Tbsp black pepper
1/2 tsp garlic powder
chives, chopped parsley, or bacon crumbles (optional)
1Preheat oven to 350F. Grease a large baking dish (9×13-in or similar) with 2 tablespoons of butter and set aside.
2Place the potatoes in a large pot and fill with water until just covered. Bring potatoes to a boil. Reduce heat to a low boil and cook for 20 minutes until the potatoes are tender.
3Drain potatoes and place them into a large bowl. Using a hand masher, mash the potatoes until all potatoes are broken up but not creamy.
4Add in the remaining butter, 1 1/2 cups grated cheddar cheese, cream cheese, sour cream, salt, pepper, garlic powder, and egg to the potatoes. Using a hand mixer, beat the potatoes until all the ingredients are combined and potatoes are creamy.
5Spread potatoes into the prepared pan and sprinkle with remaining cheddar cheese. Cover with foil and bake for 40-45 minutes, or until heated through and cheese topping is melted.
6Garnish with chives, parsley, or bacon if desired. Enjoy with Trefethen HāLo.