Greetings, net troopers! This time we discuss a dish that is so simple it almost cooks itself (well, almost): Cheesy Potatoes!

Before you dismiss these as boring or lame side dishes only found in elementary school cafeterias, please think again.

These cheesy potatoes will soon be your new comfort food obsession. They are creamy, they are cheesy (duh), and they provide an excellent base to let your kitchen imagination run wild.

So, take out the biggest pot you own (because you know that one serving isn’t enough), pump up some 80s cheese ballads (because what goes better with a plate of cheesy tubers than this?), and get ready for some cheesy fun.

Ingredients:

The Spud Squad:

• 2 pounds of russet potatoes because russet potatoes are the workhorse of the potato world and perfect for mashing
• 4 tablespoons butter because butter makes everything taste better even potatoes
• 1/2 cup milk because a little bit of milk adds creaminess
• Salt and pepper to season aggressively like you’re trying out for Flavortown

The Cheese Extravaganza:

• 1 (8 oz) package shredded sharp cheddar cheese because sharp cheddar is sassy and extra sharp
• 1/2 cup shredded mozzarella cheese because mozzarella is cheddar’s gooey elastic friend
• 1/4 cup grated Parmesan cheese because a sprinkle of Parmesan adds sophistication even to cheesy potatoes

The Flavor Boost (Optional, But Highly Recommended):

• 1/2 cup chopped green onions since green onions make life more fun with its pop of color and freshness
• 1 clove garlic, minced since there are vampires who really dislike garlic, especially in their cheesy potatoes
• 1/4 teaspoon dried thyme as thyme always brings out subtle herby flavors that nobody would ever expect

The Great Cheesy Potato Caper: A Step-by-Step Escapade (with many, many tangents)

1. Spud Prep Party:

Firstly, grab those potatoes and scrub them well under running water. Your cheesy goodness will not be complete with dirty potatoes (except for your naughty child who plays with dirty stuff but that is a story for another day).

Either peel your potatoes or leave the skin on if you are feeling adventurous (a little bit of texture from the skins never hurt anyone, but peeling them is perfectly fine too).

Now, chop those potatoes into bite-sized pieces. Pretend like you’re dicing them for a potato extravaganza where every bite is a small party in itself.

2. The Boiling Bonanza:

Take a large pot and cover your cubes of potato with cold water, add salt generously to it once this is done put that water up on high heat to boil and then reduce to medium heat so as to let the potatoes simmer for about 10-15 minutes until they are soft enough to fork through.

If you can easily pierce these tender tubers with a fork, then they are ready!

3. The Draining Debacle:

Once your potatoes have cooked all the way through, drain them in a colander. But do not rinse them in cold water! That washes away all that great starchy mojo that helps make these potatoes’ creamy deliciousness dreams come true. Let them sit in the colander and steam out some of their moisture for just a couple of minutes as they dry up slightly here in there.

4. The Crushing Crowd:

While the potatoes are draining, melt that delicious butter in a pan on medium heat. When it is melted and bubbling, add the milk and heat through (but don’t let it boil.)

Now, put those drained potatoes back into their pot and grab your trusty potato masher (or a fork if need be, we’ll keep it to ourselves). Press them until they’re almost smooth but with some lumps for added texture. No one likes mushy potatoes here.

5. The Cheesy Celebration:

The moment you have all been eagerly waiting for has finally arrived: the cheese eruption! Gradually mix in cheddar cheese with Parmesan and mozzarella cheese until everything has melted and combined evenly in your mashed potatoes. This is similar to crowning your cheesy potato kingdom. This is a moment of absolute cheesy bliss.

Optional: Flavor Boost Bonanza:

Do you feel adventurous enough? Here is where you can add your flavor enhancers.

In another pan fry chopped green onions together with minced garlic using a little bit of butter until the onion softens and its aroma fills the kitchen. Then, place these within the folds of our cheesy potato masterpiece along with dried thyme since they lend an unsuspected faint hint of herbaceousness.

Once you’ve stirred those flavorful additions into your cheesy potato masterpiece, it’s time to decide on your next move. There are two ways to go about achieving that heavenly cheesy glory: take the immediate route or choose slow-cooked.

Option 1: Instant Gratification

If you’re anything like me – impatient as ever – just go for them right away and enjoy these deliciously cooked potatoes filled with cheese. Put them into dishes for serving after sprinkling extra cheese generously over them because there is never too much cheese then eat them immediately as soon as they get hotter than anyone can handle! It’s hot, it’s cheesy, and it’s magnificent.

Option 2: Cheesy Potato Heaven

Alternatively, you can make your cheesy potatoes into a casserole if you have some extra time. Grease a casserole dish and place your potato-cheese mixture into it; sprinkle with more cheese (because who doesn’t want more of it) then cook in an oven that has been preheated to 375°F for approximately 20-25 minutes until the top is golden brown and bubbly.

This additional step gives a crispy, cheese crust which is just magic.

There you have it folks – The Best Cheesy Potatoes, according to The Bloggess. These cheesy spuds are comfort food at its best, perfect for any crowd, proving that sometimes the simplest recipes are the most satisfying.

So next time you’re craving something cheesy, creamy, and absolutely amazing, forget about delivery and make these cheesy potatoes from scratch instead. Your taste buds (and stomach) will be grateful!

P.S. If you think bacon doesn’t belong in cheesy potatoes, you’re wrong. But feel free to experiment with other toppings like sour cream green onions or crumbled bacon bits. There are endless possibilities!