These cheesy mashed potatoes are light, fluffy and made with 3 kinds of cheese. These potatoes are a great make ahead easy side dish to add to your holiday menu!
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Easy Mashed Potatoes with Cheese
This dish is a cross between creamy mashed potatoes and cheesy potatoes. The extra step of adding delicious shredded cheese to the top and baking them as you would a casserole makes it golden and melty with the best cheesy crunchy bits.
Mashed potato recipes are a classic comfort dish for any main meal but I know for our family, we love them as a Thanksgiving side dish.
Find the full printable recipe with specific measurements below.
- Potatoes: The best potatoes for mashing are Russet potatoes or Yukon Gold. I love to use a combination!
- Butter: Unsalted butter or salted butter can be used, just adjust added salt accordingly.
- Heavy cream: Whole milk or half and half can be used but heavy cream will add the best creaminess.
- Cream cheese: Softened cream cheese will incorporate better when mashing.
- Cheese: A combination of freshly shredded mozzarella cheese and mild or sharp cheddar cheese.
This dish is rich and crave worthy already but you can add some extra additions for the ultimate comfort food!
- Fresh chopped herbs like rosemary, thyme or parsley.
- For a zesty kick add some horseradish.
- To make a loaded baked potato casserole, stir in some cooked chopped bacon.
- Instead of cream cheese use sour cream, or add a bit of both!
- Minced garlic cloves or roasted garlic would add a bit more savory depth.
How to Make Cheesy Mashed Potatoes
Follow these easy step by step directions to make the best cheesy mashed potatoes recipe!
- Boil. Add peeled and chopped potatoes to a large salted pot of water. Boil for 15 to 20 minutes until fork tender. Drain and place back in pot.
- Mash. To the pot add softened butter, cream cheese and heavy cream. Mash until blended but don’t over mix. Taste and adjust salt, pepper or add a splash more of heavy cream.
- Add cheese. Stir in 1/2 cup of cheese then spread in prepared casserole dish.
- Bake. Top with remaining cheese and bake at 350°F for 15-20 minutes until cheese is bubbly. Top with chives and serve!
These sweet and simple tips will help you create the best mashed potatoes with cheese.
- Avoid gluey mashed potatoes: Make sure you don’t overcook the potatoes. Also, make sure to not over-mash them.
- Add butter, milk, and cream cheese at room temperature. If you add them while they’re cold, this makes it harder for the potatoes to absorb.
- Make sure to add the potatoes to the water before it comes to a boil, not after. This will help shorten the cooking time.
- For a creamier texture, add a bit more heavy cream as you’re mashing.
- Avoid pre-shredded cheese, if possible. Freshly grated will melt better and give it a better quality taste.
- For a hands off cooking option, make it in a slow cooker using this crockpot cheesy potatoes recipe.
Make these mashed potatoes with cheese the day before by assembling until just before adding the cheese. Cover tightly and keep stored in the fridge until you’re ready to bake. Swirl in a bit of warm milk and sprinkle with cheese. Bake for an additional 15-20 minutes and remove foil cover for the last 15 minutes.
For mashing, I prefer a combination of Russet and Yukon Gold potatoes. Although you can use all of one or the other.
As long as your potatoes are fork tender, it really doesn’t matter! You can use a potato masher, potato ricer, hand mixer or even just a fork. Just don’t use a blender or food processor or your potatoes may turn out over processed and gummy.
Storing and Freezing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm. You can even broil the potatoes in the oven for a minute or two, so that the top cheesy layer gets golden and delicious.
Mashed potatoes are also great to freeze! Completely cool then place in a freezer safe bag or container and keep frozen for up to 3-4 months. Thaw in the refrigerator before reheating.
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Cheesy Mashed Potatoes
- 2.5 pounds potatoes , washed and peeled
- ¼ cup milk , or heavy cream
- 4 Tablespoons salted butter , more or less to taste
- 3 ounces cream cheese , softened
- 1 teaspoon Kosher salt , more for boling
- ¼ teaspoon pepper , more to taste
- ½ cup shredded cheddar cheese , more if desired
- ½ cup shredded mozzarella cheese , more if desired
- chopped chives
- Fill a large pot of water and add 1 Tablespoon salt. Cut potatoes into 2-inch pieces. Set out the milk, butter and cream cheese to come to room temperature.
- Place potatoes in the pot and then bring to a boil. Cook for 15 to 20 minutes, or until a fork inserts easily. Be careful not to overcook. Drain and place back in pan. Let steam evaporate.
- Add butter, cream cheese, milk or heavy cream, salt and pepper. Mash with a potato masher. If you want them extra creamy, use an electric mixer for 10 seconds (be careful not to over mix or they'll taste gluey). Add a Tablespoon or two more heavy creamy if you’d like them even creamier. Salt and pepper to taste.
- If you'd like them extra cheesy, mix 1/2 cup cheese into the potatoes. Then spread into a 4×8" baking dish. Top with shredded cheese. Bake for 15 to 20 minutes at 350°F or until cheese is bubbly. You can also broil 1 to 2 minutes (watch carefully).
- Top potatoes with chives. Serve while warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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