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Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 20 mins
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Ingredients
- 1 1/2 sticks salted butter, plus more for the baking dish
- 5 lb. pounds russet potatoes, peeled and cut into 2-inch chunks
- 6 garlic cloves, crushed and peeled
- 1 1/2 tsp. kosher salt, plus more to taste
- 4 oz. cream cheese, at room temperature
- 3/4 cup half-and-half
- 1/2 tsp. chili powder, plus more for sprinkling
- 1/2 tsp. cayenne pepper, plus more to taste
- 8 oz. pepper jack cheese, shredded (about 2 cups)
- Thinly sliced scallions, for garnish
Directions
- Step 1Preheat the oven to 375° and butter a 9-by-13-inch baking dish. Put the potatoes and garlic in a large pot and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 20 minutes.
- Step 2Drain the potatoes and garlic well. Return to the pot off the heat and add the butter, cream cheese, half-and-half, chili powder, 1 1/2 teaspoons salt, cayenne and half of the pepper jack. Mash with a potato masher until smooth. Season with more salt and cayenne to taste.
- Step 3Spread the potatoes in the baking dish. Top with the remaining pepper jack and sprinkle with chili powder. Bake until the cheese is melted and the potatoes are lightly browned around the edges, 25 to 30 minutes. Sprinkle with scallions before serving.
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