Prepare the Potatoes:

• Peel the potatoes and cut them into evenly-sized chunks for uniform cooking.
• Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
• Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes or until they are fork-tender.

2. Mash the Potatoes:

• Once the potatoes are tender, drain them well and return them to the pot or a large mixing bowl.
• Use a potato masher, ricer, or electric mixer to mash the potatoes to your desired texture. For smooth mashed potatoes, use a ricer or electric mixer; for a chunkier texture, stick with a potato masher.

3. Add Butter, Cream Cheese, and Sour Cream:

• While the potatoes are still hot, add the butter, softened cream cheese, and sour cream.
• Stir everything together until the butter and cream cheese are fully melted and incorporated into the potatoes.

4. Add Milk and Cheese:

• Slowly pour in the milk or heavy cream, adding enough to reach your desired creamy consistency. Stir well.
• Add the shredded cheddar cheese (or your cheese blend) and stir until fully melted into the mashed potatoes, creating a cheesy, gooey texture.

5. Season to Taste:

• Season the cheesy mashed potatoes with salt and pepper to taste. Be careful not to over-salt, as the cheese already adds some saltiness.

6. Optional Add-Ins:

• For extra flavor, stir in roasted garlic, crispy bacon bits, or fresh herbs like chopped chives or parsley.

7. Serve and Garnish:

• Transfer the cheesy mashed potatoes to a serving dish.
• Optional: Garnish with a sprinkle of extra cheese, chopped chives, or bacon bits on top for a pop of flavor and color.

8. Keep Warm or Reheat:

• If you’re not serving immediately, keep the mashed potatoes warm in a low oven or slow cooker. If reheating, add a splash of milk or cream to maintain their creamy texture.