Description

This creamy cheesy potato marble recipe transforms simple russet potatoes into a luscious, cheesy side dish perfect for any meal. Combining smooth mashed potatoes with melted cheddar and mozzarella cheeses, garlic powder, and a touch of sour cream and butter, this dish delivers comforting flavors and a buttery texture, enhanced by optional fresh green onions for a subtle bite.

Ingredients

Scale

Potatoes

4 large russet potatoes, peeled and cut into chunks

Dairy and Fats

1/2 cup sour cream
1/4 cup milk (or more for desired consistency)
2 tablespoons butter, melted
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

Seasonings

1/2 teaspoon garlic powder
Salt and pepper to taste

Optional Garnish

1/4 cup chopped green onions

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Instructions

Boil the Potatoes: Bring a large pot of salted water to a boil and add the peeled, chunked russet potatoes. Cook them for about 12-15 minutes until they are tender and easily pierced with a fork.
Drain and Return: Drain the cooked potatoes thoroughly and return them to the pot to prepare for mashing.
Add Creamy Ingredients and Seasoning: To the potatoes, add sour cream, milk, melted butter, garlic powder, and a pinch of salt and pepper. Begin mashing the potatoes, working the ingredients in until the mixture is smooth and creamy. Adjust milk quantity to achieve your preferred consistency.
Incorporate Cheese: Stir in the shredded cheddar and mozzarella cheeses until they melt fully and blend seamlessly into the mashed potatoes, creating a rich cheesy texture.
Adjust Seasoning: Taste the cheesy mashed potatoes and season further with salt and pepper as desired to balance the flavors perfectly.
Transfer and Garnish: Spoon the creamy cheesy potato marble into a serving dish. For an extra burst of freshness and color, sprinkle the top with chopped green onions if using.
Serve Warm: Serve this delectable side dish warm to complement any main course and enjoy its comforting, cheesy goodness.

Notes

For a smoother texture, warm the milk slightly before adding to the potatoes.
Adjust the amount of cheese to suit your preference—more cheese for a richer flavor, less for lighter.
Use fresh garlic minced finely instead of garlic powder for a punchier taste.
Russet potatoes are best for mashing due to their starchy nature but Yukon Gold can be used for a creamier texture.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to prevent drying out.