Creamy, buttery mashed potatoes blended with white cheddar cheese, parmesan cheese, cream cheese, and sour cream then topped with rich melted cheese for the ultimate comforting side dish.
Table of Contents
Cheesy Mashed Potatoes Recipe
You’ll love this cheesy mashed potatoes recipe because it’s easy to make, budget-friendly, and most importantly, a dish your whole family will devour.
Adding cheese creates a rich, savory depth and irresistible creaminess. It’s an ideal Thanksgiving or Christmas Recipesside dish when paired with our famousPrime Rib withPrime Rib Gravy.
Ingredients and Substitutions
Here are the non-staple ingredients needed to make Cheesy Mashed Potatoes along with substitution options:
- Yukon Gold or Russet Potatoes: Yukon Gold potatoes offer a naturally buttery flavor and creamy texture, while Russet potatoes provide fluffiness. Both work well, but if you prefer a richer texture, opt for Yukon Golds.
- Heavy Cream: You can use half and half or even buttermilk in place of the heavy cream. The final result won’t be as creamy, but the flavor will be on point.
- Cream Cheese and Sour Cream: If you don’t have cream cheese, omit it all together. If you don’t have sour cream you’ll need to add more heavy cream or replace with Greek Yogurt.
- Hard Cheese: You can use almost any meltable cheese here. I recommend white cheddar cheese and Parmesan, but Monterey Jack and Mild Cheddar Cheese will also work.
Mashed Potatoes With Cheese Texture Options
Like I mentioned in my Roasted Garlic Mashed Potatoesrecipe post, don’t over-mix the potatoes. Too much mixing leads to gluey taters.
Smooth –For smooth and lump-free mashed potatoes, it’s best to use a potato ricer (only for skinned potatoes). Some people prefer to use a mixer, but it’s easy to over-mix and ruin the texture.
Chunky –For a “rustic” texture utilize a basic potato masher. A potato ricer will remove all the beloved lumps.
Tips From Darcey’s Kitchen
- Cut the potatoes in even sizes to ensure even cooking. Don’t cut them too small as they will get water logged.
- Ensure the potatoes are well-drained after cooking.
- Use warm cream and butter. This prevents the potatoes from becoming gluey and helps them stay light and fluffy. Don’t skip this step.
- Make sure the cream cheese is room temperature or it won’t mix in the potatoes properly.
- Don’t over-mix the potatoes. Too much mixing leads to gluey taters.
More Mashed Potato Recipes
Cheesy Mashed Potatoes
Creamy, buttery mashed potatoes blended with white cheddar cheese, parmesan cheese, and sour cream then topped with rich melted cheese for the ultimate comforting side dish.
Servings: 8 servings
Calories: 447kcal
Cost: $10
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Ingredients
- 1 tbsp kosher salt (for boiling water)
- 2 lb Russet or Yukon potatoes, peeled and diced into 1 inch chunks
- 12 oz white cheddar, grated (divided)
- 3 oz Parmesan cheese, shredded or grated
- 2 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup heavy cream
- 2 cloves garlic, finely minced
- ¼ tsp black pepper
- 1 tsp kosher salt
- ½ cup melted butter
- Optional garnish: chives or green onions
Instructions
Add about 4 inches of water to a large pot along with 1 tablespoon of kosher salt.
Add the diced potatoes to the pot and bring to a boil over high heat. Once the water boils reduce the heat to medium and set the timer for 18-20 minutes. Cook until potatoes can be easily pierced with a fork. Transfer to a large colander to drain.
While the potatoes are cooking, add 8 oz white cheddar cheese, Parmesan cheese and cream cheese to a large mixing bowl and mix together with a fork or mixer until smooth. Stir in sour cream, heavy cream, minced garlic and black pepper.
Transfer the potatoes back to the pot and add the melted butter and sprinkle with 1 teaspoon of kosher salt. Mash well with a masher- but don’t over mix.
Pre-heat the oven to 350℉. Spread mashed potatoes into a 2 or 3 quart greased casserole dish and top evenly with remaining cheddar cheese.
Bake for 20-25 minutes. Let cool for 10 minutes before serving. Garnish with chives or green onions before serving.
Nutrition
Calories: 447kcal | Carbohydrates: 23g | Protein: 17g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 1712mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1019IU | Vitamin C: 7mg | Calcium: 459mg | Iron: 1mg
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