Ingredients:
- 1 bag russet potatoes, peeled and diced
- 1/2 cup salted butter (1 stick)
- 4 oz Philadelphia cream cheese
- 1 cup shredded Italian blend cheese
- 1/2 cup shredded fiesta blend cheese
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 4 egg yolks
- 1/4 cup heavy cream
Instructions:
- Peel and dice the russet potatoes, then boil until fork-tender. Drain well.
- In a mixing bowl, combine the hot potatoes with the butter and cream cheese. Mix until smooth.
- Add the Italian blend cheese, fiesta blend cheese, salt, pepper, garlic powder, and egg yolks. Mix until fully combined.
- Pour in the heavy cream and mix again until creamy.
- Spread the potato mixture evenly into a 9×13 baking dish.
- Use a fork to create lines across the top for texture.
- Bake at 400°F (204°C) for 20 minutes.
- Switch the oven to broil on high and cook for an additional 3–5 minutes, or until the top is golden and crispy.
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