4 lbs. russet potatoes, peeled, rinsed, and cut into cubes

8 oz Wood River Creamery Herbes de Provence Cheddar Gruyere cheese, shredded and divided

½ cup butter, cut into cubes

4 oz cream cheese, softened and cut into cubes

½ cup half & half

½ cup sour cream

1 tsp salt

½ tsp pepper

Recipe & Photo Courtesy of Our Love Language is Food

Add potatoes to a large pot and cover them with 1" of water. 

Bring water to a boil, reduce heat to medium-high, and cook until potatoes are fork-tender (about 15 minutes).

Drain water and return potatoes to the pot.

Preheat oven to 350 degrees and grease a 3-qt casserole dish. Set aside.

Add butter and cream cheese into pot with the potatoes.

Once butter and cream cheese begin to melt, add in sour cream, half and half, salt, and pepper. Use a potato masher to mash until desired consistency is reached.

Gently stir in half of the shredded Wood River Creamery Herbes de Provence cheese.

Transfer the potatoes to the prepared casserole dish and spread into an even layer. Top with the remaining shredded Wood River Creamery Herbes de Provence cheese.

Bake for 20-25 minutes until the top begins to brown.

Serve warm and enjoy!