Hello friends! today I’m excited to share my go-to recipe for cheesy mashed potatoes—the ultimate side dish that wraps you in a cozy embrace with every bite. These creamy, cheesy delights are perfect for weeknight dinners, holiday feasts, or any occasion that calls for a comforting touch. I’m thrilled to share both a quick stovetop option you can whip up in a flash and a make-ahead baked casserole version, topped with a melty, golden crust that’ll impress any crowd. Let’s dive into the gooey goodness of cheesy mashed potatoes!

Why These Cheesy Mashed Potatoes Work (and Taste Incredible)

You’re going to love these cheesy mashed potatoes for so many reasons!

• Ultra-creamy texture: Made with three types of cheese, these potatoes are rich and smooth.
• Bold cheesy flavor: The perfect blend of white cheddar, Parmesan, and cream cheese elevates these spuds to a new level.
• Reliable technique: This tried-and-true recipe ensures fantastic results every time.
• Make-ahead friendly: Prepare in advance for easy serving during busy times.
• Two finishing methods: Choose between classic stovetop or a delicious baked option.
• Approachable ingredients: Simple pantry staples result in a spectacular side dish.
• Easy to scale: Making enough for a crowd? No problem!

Using the right potatoes is crucial for the perfect mash, and Russet potatoes are a classic choice thanks to their fluffy, starchy texture, which also aligns with general potato guidance from the USDA’s potato and mashed potato resources

Sarah

Delicious Cheesy Mashed Potatoes for Ultimate Comfort

This recipe for creamy, cheesy mashed potatoes is presented as the ultimate comfort food, perfect for weeknight dinners or holiday feasts. It offers the flexibility of a quick stovetop preparation or a make-ahead baked casserole version.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 539

Ingredients Equipment Method Notes

Ingredients

  

• 4 pounds Russet potatoes about 8 medium
• Salt
• 1/2 cup butter melted (1 stick)
• 1/2 cup sour cream
• 6 ounces cream cheese softened
• 2 garlic cloves minced
• 8 ounces white cheddar cheese grated, divided (about 2 ½ cups)
• 3 ounces Parmesan cheese grated or shredded (about ½ cup)
• Kosher salt
• 1/4 teaspoon pepper
• Fresh minced parsley or chives for garnish (if desired)

Equipment

• 5-quart pot
• Colander
• potato masher or ricer
• large mixing bowl
• hand mixer
• 2–3 quart casserole dish
• aluminum foil
• box grater
• measuring tools

Method

 

1. In a 5-quart pot, boil about 2 inches of water. Add 1 tablespoon of salt. The water should cover the potatoes completely, so adjust as needed.
2. Rinse, peel, and dice potatoes into chunks.
3. Place potatoes in boiling water, cover with a lid slightly vented to let steam escape, and cook over medium-low heat for 20–25 minutes, or until fork-tender.
4. Remove from heat and drain the potatoes thoroughly.
5. Return the potatoes to the pan, sprinkle with 1 teaspoon salt, and mash well while hot.
6. In a large mixing bowl, beat cream cheese, white cheddar (reserve about ¾ cup for topping), and Parmesan together on low speed until smooth. Stir in the sour cream, minced garlic, and black pepper.
7. Gently fold the cheese mixture into the mashed potatoes until just combined; avoid overmixing to prevent gumminess.
8. Spread the potato mixture into a greased 2 or 3-quart casserole dish and top with the reserved cheddar.
9. Cover with nonstick foil and refrigerate for up to 24 hours.
10. When ready, preheat the oven to 350°F. Bake covered for 20 minutes, then remove the foil and bake for an additional 20–25 minutes until cheese is melted and potatoes are warmed through.
11. Before serving, sprinkle with freshly minced parsley or chives, if desired.

Notes

For perfect results, mash potatoes while hot and briefly dry them after draining. Ensure dairy ingredients are slightly warm for better absorption, and salt in layers during both boiling and mashing. Grate your own cheese for superior melt and avoid overmixing to prevent gumminess. You can prepare these cheesy mashed potatoes up to 24 hours in advance, covering and refrigerating before baking. Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months, though fresh or refrigerated is recommended for best texture. Reheat in the oven with a splash of milk, gently in the microwave, or in a skillet with butter or cream.

Tools & Equipment for Perfect Cheesy Mashed Potatoes

To make your cheesy mashed potatoes perfect, gather these essential tools:

• 5-quart pot: For boiling and cooking the potatoes.
• Colander: To drain the cooked potatoes effectively.
• Potato masher vs. ricer: A masher gives you a rustic texture, while a ricer creates ultra-smooth potatoes.
• Large mixing bowl: For combining ingredients easily.
• Hand mixer: Ideal for blending the cheeses and potatoes smoothly (use on low speed).
• 2–3 quart casserole dish: To hold the baked potatoes.
• Aluminum foil: Nonstick is best for covering during baking.
• Box grater: Grate your own cheese for the best melt.
• Measuring tools: Proper measurements guarantee success.

Caution: Avoid using a blender or food processor, as they can turn your potatoes gummy. For other delicious stuffed dishes, try this Christmas Stuffed Shells Recipe for another comforting meal option.

The Best Potatoes and Cheeses for Cheesy Mashed Potatoes

Best Potatoes for Mashing

Using the right potatoes is crucial for the perfect mash. Russet potatoes are starchy and yield fluffy, lighter mash, making them ideal for absorbing all that delicious dairy. In contrast, waxy potatoes like Red potatoes can result in a denser texture, which may not be as airy.

Choosing Your Cheeses

For this base recipe, I love using white cheddar, Parmesan, and cream cheese. They create maximum creaminess and flavor.

Ingredients for Cheesy Mashed Potatoes

• 4 pounds Russet potatoes (about 8 medium)
• Salt
• 1/2 cup butter (melted (1 stick))
• 1/2 cup sour cream
• 6 ounces cream cheese (softened)
• 2 garlic cloves (minced)
• 8 ounces white cheddar cheese (grated, divided (about 2 ½ cups))
• 3 ounces Parmesan cheese (grated or shredded (about ½ cup))
• Kosher salt
• 1/4 teaspoon pepper
• Fresh minced parsley or chives for garnish (if desired)

Note: Optional swaps include ideas mentioned in the substitutions below.

Smart Substitutions (Optional)

Step-by-Step: How to Make Cheesy Mashed Potatoes

1. Boil Potatoes: In a 5-quart pot, boil about 2 inches of water. Add 1 tablespoon of salt. The water should cover the potatoes completely, so adjust as needed.
2. Prepare Potatoes: Rinse, peel, and dice potatoes into chunks.
3. Cook Potatoes: Place potatoes in boiling water, cover with a lid slightly vented to let steam escape, and cook over medium-low heat for 20–25 minutes, or until fork-tender.
4. Drain: Remove from heat and drain the potatoes thoroughly.
5. Mash: Return the potatoes to the pan, sprinkle with 1 teaspoon salt, and mash well while hot.
6. Mix Cheeses: In a large mixing bowl, beat cream cheese, white cheddar (reserve about ¾ cup for topping), and Parmesan together on low speed until smooth. Stir in the sour cream, minced garlic, and black pepper.
7. Combine: Gently fold the cheese mixture into the mashed potatoes until just combined; avoid overmixing to prevent gumminess.
8. Transfer to Casserole Dish: Spread the potato mixture into a greased 2 or 3-quart casserole dish and top with the reserved cheddar.
9. Cover and Chill: Cover with nonstick foil and refrigerate for up to 24 hours.
10. Bake: When ready, preheat the oven to 350°F. Bake covered for 20 minutes, then remove the foil and bake for an additional 20–25 minutes until cheese is melted and potatoes are warmed through.
11. Garnish: Before serving, sprinkle with freshly minced parsley or chives, if desired.

If you’re in the mood for another cheesy delight, consider pairing these mashed potatoes with this Cheesy Chicken Pasta Recipe.

Two Ways to Finish: Stovetop vs. Baked Casserole

You have two delightful options for serving these cheesy mashed potatoes:

• Stovetop Option: If you want to serve right away, skip the baking. After mixing the cheeses with the mashed potatoes, fold the reserved cheddar into the hot mix just until melted. Garnish and dig in!
• Baked Casserole: For a classic approach, prepare and chill the dish as directed. Bake for the outlined times for a golden, cheesy top that’s irresistible.

Pro Tips for Perfect Results

Here are my top tips to ensure your cheesy mashed potatoes come out perfectly every time:

• Mash while potatoes are hot for the best texture.
• Dry potatoes briefly after draining to eliminate excess moisture.
• Keep dairy ingredients slightly warm for better absorption.
• Salt in layers, both when boiling and mashing.
• Grate your own cheese for superior melt quality.
• Use a masher for a rustic finish or a ricer for ultra-smooth results.
• Work gently and don’t overmix to avoid gummy potatoes.
• Reserve some cheese for that irresistible melty top.
• Taste before baking to ensure perfect seasoning.
• Garnish at the end for fresh flavor.

For a side dish that’s vegetable-focused yet equally enticing, explore this Romanesco Recipe You’ll Love.

Some cooks prefer starting potatoes in cold, salted water for even cooking. This recipe begins with boiling water, but either method can work!

Variations & Add-Ins (Cheesy Mashed Potatoes Remix)

Feel free to mix things up! Here are some fun variations:

Make-Ahead, Storage, and Reheating Leftovers

These cheesy mashed potatoes are perfect for make-ahead! Just assemble, cover tightly with nonstick foil, and refrigerate for up to 24 hours. When you’re ready to bake, simply follow the directions as usual.

For storage, refrigerate leftovers in an airtight container for 3–4 days. To reheat:

• Oven: Cover with foil, add a splash of milk or cream to restore moisture.
• Microwave: Use gentle heat, stirring occasionally.
• Skillet: Heat on low with a bit of butter or cream for a delicious finish.

You can freeze leftovers wrapped tightly for up to 2 months, but for the best texture, I recommend enjoying them fresh or refrigerated over frozen.

Creative Ways to Use Leftover Cheesy Mashed Potatoes

If you find yourself with leftover cheesy mashed potatoes, try these ideas:

• Cheesy Potato Pancakes: Mix in an egg and a little flour, then pan-fry until crisp on both sides [1]. Perfect for breakfast!
• Shepherd’s Pie Topping: Spread your cheesy mash over savory filling (like ground meat and vegetables), then bake until golden.
• Fried Cheesy Mashed Potato Balls: Chill the potatoes, scoop into balls, bread, and fry or air-fry until golden and crispy. Serve with dipping sauces!

Serving Suggestions: What to Serve with Cheesy Mashed Potatoes

These cheesy mashed potatoes pair beautifully with:

• Proteins: Roast chicken, steak, pork chops, meatloaf, ham, turkey, and short ribs make great companions.
• Veggie Sides: Green beans or Brussels sprouts add a fresh crunch.
• Gravy: Elevate them even more with rich gravy.
• Salads: A light, fresh salad can balance the richness.

Troubleshooting Cheesy Mashed Potatoes

If you run into any hiccups, here are some solutions:

• Gummy: Caused by overmixing. Gently fold next time or use a ricer. Repurpose into pancakes or a baked casserole.
• Dry/Crumbly: Add warm dairy, melted butter, or a spoonful of sour cream; fold gently.
• Runny/Watery: Return to low heat to steam off excess moisture. Fold in more cheese or a bit of potato flakes.
• Bland: Gradually add kosher salt; sharp cheddar or Parmesan can boost flavor. Finish with fresh herbs.
• Too Salty: Balance with unsalted dairy or extra potato.

Conclusion

Thank you for joining me on this cheesy mashed potato adventure! I hope you enjoy the creamy goodness just as much as my family does—they’re a true crowd-pleaser! You’ve now got the choice of a quick stovetop preparation or a beautiful baked casserole. If you give this recipe a try, please leave a comment and let me know how it turned out for you. Share your photos on social media, and don’t forget to tag me. I’d love to hear about your favorite cheese combinations too! Happy cooking!

Yield/Servings: 8 Prep Time: 15 minutes Cook Time: 40–50 minutes Total Time: 55 minutes