What’s better than mashed potatoes? Mashed potatoes loaded with cheese, of course! If you’ve ever found yourself dreaming of a creamy, cheesy, soul-warming side dish, this Cheesy Mashed Potatoes Recipe is for you. Whether it’s Thanksgiving, a casual weeknight dinner, or a Sunday potluck, these potatoes hit the spot every time.
In this post, I’ll walk you through everything you need to know—what ingredients to use, how to boil the potatoes just right, how to mash them to creamy perfection, expert tips, flavorful variations, and even how to store leftovers (if you have any!).
Why You’ll Love This Recipe
- Quick and Easy: 30 minutes from start to finish.
- Family Favorite: Kids and adults alike go for seconds.
- Perfect Texture: Creamy, fluffy, and rich.
- Customizable: Swap cheeses or make it baked!
- Budget-Friendly: Made with pantry staples like potatoes, sour cream, and cheddar.
This is more than just another mashed potatoes recipe—it’s comfort food you’ll crave on repeat.
Ingredients You’ll Need
Here’s everything you’ll need to make cheesy mashed potatoes at home:
- 2 lbs Yukon Gold potatoes, peeled and chopped into chunks
- 1/2 cup sour cream
- 4 tbsp unsalted butter, softened
- 1/2 cup whole milk (warm)
- 1 cup sharp cheddar cheese, freshly grated
- 2 oz cream cheese, softened
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Optional: 2 tbsp chopped chives or parsley for garnish
Tip: Yukon Golds are ideal for their naturally buttery flavor and creamy texture, but Russets will work in a pinch.
Ingredient Substitutions
Need to make a few changes? No problem!
- Greek yogurt instead of sour cream – adds a tangy twist and more protein.
- Mozzarella or Monterey Jack instead of cheddar – milder, gooier texture.
- Garlic-infused olive oil in place of butter – great for dairy-free versions.
- Plant-based milk and vegan cheese – perfect for vegan or lactose-free needs.
Every substitution slightly alters the flavor or creaminess, so feel free to test what you like best.
How to Make Cheesy Mashed Potatoes Recipe
Follow these easy steps for mashed potato perfection:
- Peel and chop the potatoes into even chunks (about 1½ inches). This helps them cook evenly.
- Boil the potatoes: Add to a large pot of salted water and boil for 15–20 minutes, or until fork tender.
- Drain and return to the pot. Let them sit uncovered for 2–3 minutes to release steam. This keeps them from getting watery.
- Mash the potatoes using a potato masher or ricer. For ultra-smooth potatoes, use a hand mixer.
- Add flavor: Mix in butter, cream cheese, and sour cream until melted and combined.
- Stir in warm milk and shredded cheddar. Season with salt and black pepper.
- Taste and adjust: Add more salt, cheese, or sour cream to your liking.
- Serve warm, topped with extra cheese or chopped herbs.
Expert Tips for Success
- Use warm milk – cold liquids can cool your potatoes and cause clumping.
- Mash gently – overmixing makes potatoes gluey.
- Grate cheese fresh – pre-shredded cheese doesn’t melt as smoothly.
- Dry the potatoes – let them steam dry after boiling to avoid watery mash.
- Taste as you go – adjust seasoning and cheese to your taste.
Variations & Add-Ons
Make these cheesy mashed potatoes your own!
- Baked Cheesy Mashed Potatoes: Spread in a baking dish, top with more cheese, and broil until bubbly and golden.
- Loaded Style: Stir in crispy bacon bits, green onions, and a touch of garlic powder.
- Spicy Twist: Add diced jalapeños, pepper jack cheese, or smoked paprika.
- Garlic Lovers: Roast a head of garlic and mash it right in!
Serving Suggestions
These cheesy mashed potatoes are super versatile. Pair them with:
- Roast chicken or turkey
- Grilled steak or pork chops
- Vegetarian mushroom gravy
- Side dishes like green beans, glazed carrots, or cranberry sauce
Top with a pat of butter, chopped chives, or crispy onions for a restaurant-worthy finish.
Storage & Reheating
To store:
- Transfer cooled leftovers to an airtight container.
- Refrigerate for up to 4 days.
To reheat:
- Microwave in 30-second intervals, stirring in between.
- Reheat on the stovetop with a splash of milk to loosen.
- For baked leftovers, cover and warm in the oven at 350°F for 15–20 minutes.
Nutrition Information (Per Serving)
- Calories: 280
- Protein: 7g
- Carbohydrates: 29g
- Fat: 15g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 2g
- Sodium: 400mg
Prep, Cook & Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Frequently Asked Questions
Can I make cheesy mashed potatoes ahead of time?
Yes, you can make them a day ahead. Reheat gently with a splash of milk to restore creaminess.
What’s the best cheese for mashed potatoes?
Sharp cheddar is a classic choice, but you can use Monterey Jack, mozzarella, or a blend for different flavors.
Can I freeze cheesy mashed potatoes?
Yes! Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat slowly.
Do I have to peel the potatoes?
Not necessarily—if you like a rustic mash, leave the skins on (especially with Yukon Golds).
How can I make mashed potatoes creamier?
Use warm milk, add cream cheese, and mash gently to keep them fluffy and rich without getting gummy.
Conclusion
This Cheesy Mashed Potatoes Recipe is your ticket to comfort food bliss—creamy, rich, and full of flavor. Whether you’re feeding a holiday crowd or craving something cozy on a Tuesday night, these potatoes deliver every time.
Try them out and let me know how yours turn out! Leave a comment, rate the recipe, or share your favorite add-ons—I’d love to hear what cheesy magic you create in your kitchen.
Cheesy Mashed Potatoes
Ingredients
Method
- Peel and chop the potatoes into even chunks (about 1½ inches). This helps them cook evenly.
- Boil the potatoes: Add to a large pot of salted water and boil for 15–20 minutes, or until fork tender.
- Drain and return to the pot. Let them sit uncovered for 2–3 minutes to release steam. This keeps them from getting watery.
- Mash the potatoes using a potato masher or ricer. For ultra-smooth potatoes, use a hand mixer.
- Add flavor: Mix in butter, cream cheese, and sour cream until melted and combined.
- Stir in warm milk and shredded cheddar. Season with salt and black pepper.
- Taste and adjust: Add more salt, cheese, or sour cream to your liking.
- Serve warm, topped with extra cheese or chopped herbs.
Notes
- Use warm milk – cold liquids can cool your potatoes and cause clumping.
- Mash gently – overmixing makes potatoes gluey.
- Grate cheese fresh – pre-shredded cheese doesn’t melt as smoothly.
- Let boiled potatoes sit uncovered after draining to release steam and avoid watery mash.
- Reheat leftovers with a splash of milk to restore creaminess.
- Store in an airtight container in the fridge for up to 4 days.
