Creamy, delicious, and loaded with melted cheese and cream cheese, these cheesy mashed potatoes are comfort food at its finest. Perfect for a holiday dinner and easy enough for a weeknight, this recipe takes classic mashed potatoes to the next level!

How to make cheesy mashed potatoes:

The first step is peeling and cutting your potatoes. I like to cut them down into about 2" thick pieces so they cook a bit faster. You don't want to go much smaller than that or you risk them being watery at the end.

What kind of potatoes are best for mashed potatoes?

Yukon golds are my personal favorite. They are so creamy and buttery.
If you prefer a more "fluffy" potato, you would choose a russet potato.
or combine them both for an amazing texture and flavor!

These start almost like regular mashed potatoes but with even more flavor. Instead of boiling the potatoes in plain water, I like to use half water, half chicken stock or broth.

While the potatoes are boiling, you can prep the remaining ingredients.

Melt your butter and add it to the milk. This will warm the milk. You never ever ever want to add cold milk to hot potatoes. They will seize up and turn into glue.
You can also shred and mix the cheese, sour cream, and spices together. I like to warm the cream cheese in the microwave for about 30 seconds so it's nice and soft and easy to combine with the shredded cheese and spices. Set this mixture aside.

What cheese goes best in mashed potatoes:

I like to use a blend of sharp cheddar, parmesan, and cream cheese. The sharp cheddar adds that sharp tangy flavor, the parmesan adds a salty, nutty flavor, and the cream cheese adds a smooth creaminess. They're all a match made in heaven!

shredded cheese for cheesy mashed potatoes

How to know when potatoes are done boiling?

You can pierce one of the boiling potatoes with a fork. If it goes through easily with no resistance and just about falls apart, they're done! This usually takes about 20-25 minutes depending on the variety and size of the potato.

Once the potatoes are done boiling, you can strain them and add them to a bowl. You can also add them back into the pot after draining.

Add in the melted butter and warm milk and mash until it's your desired consistency. Try not to go crazy stirring or mashing or they can become gluey. You want to just gently mash them until smooth.

Once the potatoes are mashed, you can add in the cheese mixture and fold it in to combine. Then add everything to a baking dish and cover with the remaining shredded cheese.

Heat the oven to a broil and place the cheesy mashed potatoes in the oven just until the top is melted and bubbly.

Can you make cheesy mashed potatoes ahead of time?

Yes! You'll want to make them, place them in the baking dish and cover with the shredded cheese then cover and store in the fridge over night. When you're ready to serve, let them come to room temp then bake at 450 for about 10-15 minutes or unti the top is melted and bubbly.

Cheesy Mashed Potatoes

Coco and Ash

Print Recipe

Prep Time 10

Cook Time 30

Servings people

Ingredients

3-4 pounds Yukon gold or russet potatoes (or a combination)
4 cups chicken broth or stock
½ cup melted butter
½ cup milk or cream warmed
½ cup sour cream
4 ounces softened cream cheese
1 cup shredded cheddar cheese plus extra for topping
¼ cup grated parmesan cheese plus extra for topping
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black pepper
Chopped chives or parsley for garnish (optional)

Instructions

Peel and cut your potatoes into chunks about 2" thick then Add them to a large empty stock pot.
Pour the chicken broth over the potatoes and add water until all the potatoes are covered. I usually do about 4 cups each of water and broth.
Bring everything to a boil an cook until the potatoes are tender and fall apart when poked with a fork.

While the potatoes are cooking:

Melt your butter and add it to the milk. (This will warm up the milk since you never want to add cold milk to potatoes)
Shred the cheeses and soften the cream cheese.
Combine the sour cream, cream cheese, cheddar, parmesan, garlic powder, salt, and pepper and stir until combined.

Assemble and bake:

When the potatoes are done, drain them and either add them back to the empty pot or a large bowl.
Pour in the milk and melted butter and gently mash until they're your desired consistency.
Once mashed, add in the cheese mixture and gently fold in to the potatoes until combined.
Spray and 8x10 baking dish with non-stick spray and add the potatoes.
Cover with the remaining shredded cheese and broil for for just 2-5 minutes or until the cheese on top is melted and bubble.
If Making ahead:
Follow all instructions but do not bake. Cover the dish and store in the fridge for up to 3 days.
When ready to bake, remove from the fridge, bring to room temperature for about 2 hours then bake at 450 for about 15 minutes or until the top is melted.