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Home » Side Dish

Published: Mar 9, 2023 · Modified: Nov 4, 2024 by Kathy

Cheesy Mashed Potatoes

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A casserole dish filled with mashed potatoes.

These Cheesy Mashed Potatoes are so full of cheesy goodness! Made with white cheddar cheese and creamy cheese along with a bit of Parmesan sprinkled over the top.

Serve for everyday dinners, Sunday suppers, or holiday meals.

A wooden spoon scooping up mashed potatoes in a white casserole dish.

Mashed potatoes with cheese

Mashed potatoes are pure comfort food and they are such a versatile dish. There are so many different versions of mashed potatoes. This version is a creamy, cheesy version.

You whip up a batch of mashed potatoes and then add the cheese. I've used a sharp white cheddar, but you can use your favorite type of cheese.

These potatoes are perfect for serving for family dinners or holiday meals. This recipe makes a large batch and you can easily make it ahead of time and then bake it before dinner.

While these potatoes are creamy and delicious, go ahead and serve with homemade brown gravy for an extra delicious finish!

Key ingredients

Ingredients for making mashed potatoes.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Potatoes - I use russet potatoes but Yukon gold is also a good option
  • Cheese - Three types of cheese - Cream cheese, cheddar, and parmesan. I used white cheddar cheese. Feel free to use a yellow cheddar, Colby, Monterey jack, or even a pepper jack.
  • Milk - Use whole milk or 2% milk for the creamiest potatoes
  • Butter - I use salted butter
  • Sour Cream - Helps make the potatoes extra creamy and adds extra flavor
  • Green Onions - Used as a garnish, but pair perfectly with cheesy potatoes. You could also use chives or parsley.

Step by step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Peel and cut potatoes into small chunks. Place potatoes into a large pot and cover with water along with a tablespoon of salt. Place on stove and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender.
  • Remove from heat and drain well. Return to the pot, or place in a large bowl. Mash with a potato masher.
  • Add butter, milk, and sour cream and mix well with a hand mixer or with a large spoon. Mix just until everything is mixed together and don't overmix or the potatoes will become gummy.
  • Stir in cream cheese
Mashing cooked potatoes in a glass bowl.
Adding cream cheese to mashed potatoes.
  • Add cheddar cheese, salt, and pepper
  • Taste potatoes. Add a bit more milk if too dry and add additional salt and pepper if needed.
Adding shredded cheese to a bowl of mashed potatoes.
A glass bowl filled with mashed potatoes.
  • Scoop potatoes into a lightly greased 2-3 quart casserole dish
  • Top with parmesan and remaining cheddar cheese
  • Bake uncovered in a preheated 350°F oven for 20-30 minutes until the top is browned and the potatoes are heated through
  • To make ahead of time, once potatoes are in the casserole dish, cover them with foil and refrigerate for up to 24 hours. Then bake covered for 20 minutes. Remove foil and bake for an additional 20-30 minutes until heated through.
  • Garnish with freshly chopped green onions, if desired
Shredded cheese on top of mashed potatoes.
Mashed potatoes in a white casserole dish.

Recipe tips

  • Cut potatoes into evenly sized pieces for even cook time.
  • Make certain the potatoes are fully cooked or you will have lumps. Test with a fork. It should pierce the potato easily and almost fall apart.
  • These can be mixed with a stand mixer, hand mixer, or by hand. Just don't overmix or the potatoes will become gummy.
  • The butter and cream cheese should be softened to room temperature so they are easily incorporated into the potatoes.
  • Add your favorite type of shredded cheese

Frequently asked questions

How long do leftover mashed potatoes last?

Leftover mashed potatoes can be covered and refrigerated for 3-4 days.

How do I reheat leftover mashed potatoes?

For single portions, heat in the microwave for 1-2 minutes until heated through.

For larger portions, heat covered in a 350°F oven for 15-20 minutes until heated through.

Make ahead directions

You can easily make these potatoes up to a day ahead of time.

  • Prepare everything and place potatoes in the casserole dish
  • Cover with foil and refrigerate
  • When ready to bake, place the covered casserole dish in a preheated 350° oven
  • Bake for 20 minutes, then remove the cover
  • Bake for another 20-30 minutes until potatoes are heated through and the top is nicely browned

Serving suggestions

Serve with your favorite main dish. Some of our favorites include:

  • Roasted Pork Loin
  • Beer Can Chicken
  • Pork Marsala
  • Elk Osso Buco
  • Cast Iron Chicken

More delicious potato recipes

  • Twice Baked Potato Casserole
  • Red Mashed Potatoes
  • Smashed Potatoes
  • Roasted Fingerling Potatoes
  • Country Potatoes
A portion of mashed potatoes on a small white plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Cheesy Mashed Potatoes

Kathy Berget
Mashed potato casserole with added cheese.
5 from 31 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Side Dish
Cuisine American
Servings 10 people
Calories 367 kcal

Equipment

  • Potato Masher
  • Hand Mixer
  • Measuring Cups
  • Casserole Dish (2-3 quart size)
Prevent your screen from going dark

Ingredients
  

Potatoes

  • 4 pounds potatoes, russet or yukon gold (8-10 medium sized)
  • 1 tablespoon salt
  • ½ cup butter (salted, softened)
  • ¾ - 1 cup milk
  • ½ cup sour cream
  • 4 ounces cream cheese (softened)
  • 4 ounces shredded cheddar (I use a white cheddar)
  • ¾ teaspoon salt
  • ¼ teaspoon pepper

Topping

  • ¼ cup shredded parmesan cheese
  • ¼ cup shredded cheddar

Garnish

  • 3 green onions (optional)

Instructions
 

  • Peel and cut potatoes into small chunks. Place potatoes into a large pot and cover with water along with a tablespoon of salt. Place on stove and bring to a boil. Reduce to a simmer and cook until potatoes are fork tender.
    4 pounds potatoes, russet or yukon gold, 1 tablespoon salt
  • Remove from heat and drain well. Return to the pot, or place in a large bowl. Mash with a potato masher.
  • Add butter, milk and sour cream and mix well with a hand mixer or with a large spoon. Mix just until everything is mixed together and don't overmix or the potatoes will become gummy.
    ½ cup butter, ¾ - 1 cup milk, ½ cup sour cream
  • Stir in cream cheese
    4 ounces cream cheese
  • Fold in cheddar cheese, salt and pepper
    4 ounces shredded cheddar, ¾ teaspoon salt, ¼ teaspoon pepper
  • Taste potatoes. Add a bit more milk if too dry and add additional salt and pepper if needed.
  • Scoop potatoes into a lightly greased 2-3 quart casserole dish
  • Top with parmesan and remaining cheddar cheese
    ¼ cup shredded parmesan cheese, ¼ cup shredded cheddar
  • Bake uncovered in a preheated 350°F oven for 20-30 minutes until top is browned and potatoes are heated through
  • To make ahead of time, once potatoes are in the casserole dish, cover with foil and refrigerate for up to 24 hours. Then bake covered for 20 minutes. Remove foil and bake for an additional 20-30 minutes until heated through.
  • Garnish with freshly chopped green onions, if desired
    3 green onions

Notes

  • Cut potatoes into evenly sized pieces for even cook time.
  • Make certain the potatoes are fully cooked or you will have lumps. Test with a fork. It should pierce the potato easily and almost be falling apart.
  • These can be mixed with a stand mixer, hand mixer or by hand. Just don't overmix or the potatoes will become gummy.
  • The butter and cream cheese should be softened to room temperature so they are easily incorporated into the potatoes.
  • Add your favorite type of shredded cheese

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 367kcalCarbohydrates: 35gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 61mgSodium: 1138mgPotassium: 857mgFiber: 4gSugar: 4gVitamin A: 748IUVitamin C: 37mgCalcium: 210mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from Yellow Bliss Road.

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5 from 31 votes (31 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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