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.
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 them 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 ahead of time and then bake before dinner.
While these potatoes are creamy and delicious, go ahead and to with homemade brown gravy for an extra delicious finish!
Key ingredients
Ingredients
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 a 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 - Are used as a garnish, but pair perfectly with the cheesy potatoes. You could also use chives or parsley.
Step by step directions
How to make it
In this section I share step by step photos, cooking method, 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
- Add cheddar cheese, salt and 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
- 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
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 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
Frequently asked questions
Leftover mashed potatoes can be covered and refrigerated for 3-4 days.
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 covered casserole dish in a preheated 350° oven
- Bake for 20 minutes, then remove 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:
More delicious potato recipes
- Twice Baked Potato Casserole
- Red Mashed Potatoes
- Smashed Potatoes
- Roasted Fingerling Potatoes
- Country Potatoes
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
Check out all my delicious side dish recipes!
Cheesy Mashed Potatoes
Equipment
- Casserole Dish (2-3 quart size)
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 cheese4 ounces cream cheese
- Fold in cheddar cheese, salt and pepper4 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 cheese¼ 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 desired3 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
Recipe adapted from Yellow Bliss Road.
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