There’s nothing quite as comforting as a warm, creamy bowl of mashed potatoes—except when you take it up a notch with a generous helping of cheese! These Cheesy Mashed Potatoes are the ultimate side dish, packed with rich, buttery flavor and the perfect cheesy pull. Whether you’re serving them for a holiday feast, a cozy family dinner, or just craving a little extra indulgence, this recipe guarantees smooth, velvety mashed potatoes with a delicious cheesy twist. Get ready to elevate your mashed potato game!
Why You’ll Love This Cheesy Mashed Potatoes
- Ultra Creamy & Cheesy – The perfect balance of butter, cream, and melted cheese makes these mashed potatoes irresistibly smooth and rich.
- Easy to Make – With just a few simple ingredients, you can whip up this dish in no time! Perfect for beginners and experienced cooks alike.
- Crowd-Pleaser – Whether it’s a holiday gathering or a regular weeknight dinner, everyone will be coming back for seconds.
- Customizable – Use your favorite cheese, add garlic, or mix in fresh herbs for a personalized twist.
- Pairs with Everything – Serve it alongside roasted meats, veggies, or even on its own—it’s a guaranteed hit!
Ingrédients
- 2 lbs (about 4 large) russet or Yukon gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- ½ cup heavy cream (or milk for a lighter version)
- ½ cup sour cream (for extra creaminess)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional, for extra flavor)
For the Cheese:
- 1 cup shredded cheddar cheese (or your favorite melty cheese like mozzarella or gouda)
- ¼ cup Parmesan cheese, grated (for a rich, nutty flavor)
Optional Add-ins & Toppings:
- 2 tablespoons chopped chives or green onions (for garnish)
- ½ teaspoon paprika (for a slight smoky touch)
- Extra melted butter for serving
How to Make Cheesy Mashed Potatoes
Follow these simple steps to make the creamiest, cheesiest mashed potatoes ever!
1. Boil the Potatoes
- Peel and cut the potatoes into evenly sized cubes. This helps them cook evenly.
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Drain & Mash
- Drain the potatoes and return them to the pot. Let them sit for 1-2 minutes to release excess moisture.
- Mash the potatoes using a potato masher, fork, or a hand mixer for extra smoothness.
3. Add Butter & Dairy
- Add butter, heavy cream, sour cream, salt, pepper, and garlic powder. Stir until fully combined and creamy.
4. Add the Cheese
- Mix in the cheddar cheese and Parmesan cheese while the potatoes are still warm, allowing them to melt into the mash. Stir until smooth and cheesy.
5. Serve & Enjoy!
- Transfer to a serving dish and top with extra cheese, chives, paprika, or melted butter for extra flavor.
- Serve warm and enjoy with your favorite mains like roasted chicken, steak, or veggies!
Tips for Perfect Cheesy Mashed Potatoes
- Choose the Right Potatoes – Russet or Yukon gold potatoes work best for creamy mashed potatoes. Russets are starchy, while Yukon golds have a buttery texture, perfect for mashing.
- Don’t Overcook the Potatoes – Keep an eye on them while boiling. Overcooking can make them waterlogged, resulting in runny mashed potatoes. Cook until fork-tender for the best texture.
- Warm the Dairy – To avoid shocking the potatoes, heat the cream, butter, and sour cream slightly before mixing them in. This keeps everything smooth and ensures they don’t cool down the potatoes too quickly.
- Use Room Temperature Butter and Cream – Cold ingredients can cause the mashed potatoes to be a little lumpy. Let the butter and cream come to room temperature before adding.
- Don’t Overmix – For the best texture, avoid overmixing the potatoes. Over-mashing can make them gummy and dense.
- Add Cheese Last – Mix the cheese into the warm potatoes right before serving, so it melts beautifully and doesn’t harden.
- Season to Taste – Always taste and adjust the seasoning before serving. Adding more salt, pepper, or garlic powder can make all the difference.
- Make Them Ahead – Prepare the mashed potatoes ahead of time and store them in the fridge. When ready to serve, warm them up on the stove, adding a little extra cream or milk to restore their creamy consistency.
- For Extra Flavor – Add roasted garlic, fresh herbs, or a bit of cream cheese for a richer flavor!
How to Store Cheesy Mashed Potatoes
If you have leftovers (or want to make them ahead), here’s how to store your Cheesy Mashed Potatoes:
Storing in the Refrigerator:
- Cool them down – Allow the mashed potatoes to cool to room temperature before storing. This helps avoid condensation and keeps them from becoming soggy.
- Use an airtight container – Transfer the mashed potatoes into an airtight container to keep them fresh and prevent them from absorbing other smells in the fridge.
- Store for up to 3-4 days – Your cheesy mashed potatoes will stay good in the refrigerator for up to 3-4 days.
Reheating:
- Stovetop method – Place the mashed potatoes in a saucepan over low heat. Add a little milk or cream to restore the creamy texture, and stir frequently until heated through.
- Microwave method – For quick reheating, microwave the potatoes in a microwave-safe bowl. Cover with a damp paper towel, heat in intervals, stirring occasionally, and add a splash of milk if needed to keep them creamy.
Freezing Cheesy Mashed Potatoes:
- Portion them out – If you want to freeze them, portion the mashed potatoes into smaller servings to make reheating easier.
- Wrap well – Place the mashed potatoes in a freezer-safe container or bag, pressing out as much air as possible to avoid freezer burn.
- Store for up to 2 months – They can be stored in the freezer for up to 2 months.
- Thawing and reheating – Thaw in the fridge overnight, then reheat on the stove or microwave with a little cream or milk.
Cheesy Mashed Potatoes Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
320
kcalTotal time
30
minutesCreamy, cheesy mashed potatoes with a perfect balance of smooth texture and rich flavor. This comforting dish is the ideal side for any meal.
Ingredients
2 lbs russet potatoes, peeled and cut into chunks
1/2 cup unsalted butter, divided
1/2 cup milk (or cream for extra richness)
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)
Instructions
- Boil potatoes: In a large pot, add the potatoes and cover with water. Bring to a boil and cook for about 10-15 minutes, until fork-tender. Drain well.
- Mash the potatoes: Return the potatoes to the pot or a mixing bowl. Use a potato masher or a hand mixer to mash the potatoes until smooth.
- Make the cheesy mixture: In a small saucepan, melt 1/4 cup of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the milk (or cream) and remaining 1/4 cup of butter. Heat until warm and the butter is melted.
- Combine: Pour the butter and milk mixture into the mashed potatoes and stir until creamy. Stir in the shredded cheddar cheese until melted and fully incorporated. Add salt and pepper to taste.
- Serve: Garnish with fresh herbs, if desired, and serve hot! These mashed potatoes are perfect alongside any main course.
Notes
- Cheese Choice: Use a combination of cheeses for better flavor—cheddar for sharpness, parmesan for nuttiness, or gouda for a creamy melt.
Creaminess Boost: Warm the butter, milk, or cream before adding to the potatoes to keep them light and fluffy.
Seasoning Matters: Salt the water when boiling potatoes for better flavor. Adding garlic powder, onion powder, or even a dash of paprika can enhance taste.
Make-Ahead Option: Reheat mashed potatoes in a slow cooker or oven with extra milk or butter to keep them moist.
Instructions
- Prepare the Potatoes:
- Peel and chop the russet or Yukon gold potatoes into even-sized cubes. This ensures they cook at the same rate.
- Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.
- Boil the Potatoes:
- Bring the pot to a boil over medium-high heat, then reduce to a simmer.
- Cook for 15-20 minutes or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
- Drain the Potatoes:
- Once cooked, drain the potatoes in a colander and let them sit for a minute or two to release excess moisture.
- Mash the Potatoes:
- Return the potatoes to the pot. Use a potato masher or a hand mixer to mash them until smooth.
- Add Butter & Dairy:
- Add butter, heavy cream, sour cream, salt, pepper, and garlic powder (optional). Stir until everything is fully combined and creamy.
- Incorporate the Cheese:
- Stir in the shredded cheddar cheese and grated Parmesan cheese. The heat from the potatoes will melt the cheese and make the mash extra creamy and cheesy.
- Taste & Adjust Seasoning:
- Taste the mashed potatoes and add more salt, pepper, or garlic powder if needed.
- Serve & Garnish:
- Transfer the mashed potatoes to a serving dish. Top with extra shredded cheese, chives, or a little melted butter if desired.
- Serve hot alongside your favorite main dishes!
