Swiss Cheese Mashed Potatoes

Course Side Dish

Cuisine American, Southern

Keyword swiss-cheese-mashed-potatoes, swiss-mashed-potatoes

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 302kcal

Author Melissa Sperka

Place potato chunks into a large pot and cover with cold water. Add 1 tsp salt the water. Bring the potatoes to a boil, then lower to medium high cooking for 10-12 minutes or until fork tender. Drain well and then return to pot.
To the hot potatoes add cream cheese, sour cream, butter and reserved 1 tsp salt and black pepper, if using.
Using an electric mixer on medium speed, whip the ingredients together, slowly adding warm milk. Continue to whip until the potatoes are smooth and creamy. Add the milk gradually until they reach your desired consistency.
Taste and adjust the amount of salt to your taste. Stir in shredded Swiss cheese by hand. (You can reserve a small amount for the top, if desired)
Serve hot with pats of butter on top sprinkled with fresh chives.

Potatoes - I use russet potatoes for this recipe, but you can certainly adapt using white potatoes or golden potatoes if that's your preference.
Cheese - You can make these potatoes using gouda cheese, monterey jack, gruyere cheese, asiago cheese or plain old sharp cheddar cheese.
Cream Cheese - You can replace cream cheese with Laughing Cow Swiss Cheese (6-8 wedges, unwrapped) or up the flavor with Boursin cheese.
Milk - You can use heavy cream or half and half in place of warm milk.
Herbs - You can replace the chives with fresh parsley.