2 tbsp mia’s kitchen olive oil
4 pounds yukon gold potatoes, peeled, quartered
2 tbsp butter
1/2 cup chicken stock
1 cup grated mature white Cheddar cheese divided
4 tbsp cup sour cream
4 tbsp cream cheese
salt and pepper to taste
Fill a large saucepan with cold water and a tbsp of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are fork tender, drain the potatoes and place them back into the saucepan for mashing.
Add butter, oil, chicken stock, cup Cheddar cheese, cream cheese and sour cream and cup Romano cheese and begin to mash potatoes into a semi smooth consistency. Season with salt and pepper.