Cheesy Mashed Potatoes

Name: Cheesy Mashed Potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 2 lbs Yukon gold potatoes (peeled and cut into quarters Note 1); 1 tablespoon table salt; ¼ cup unsalted butter (softened); 4 oz cream cheese (softened); ¾ cup hot milk; 4 oz extra sharp white cheddar cheese (grated and divided Note 2); 2 oz Parmesan cheese (grated); 1 teaspoon coarse kosher salt; Fresh herbs for serving

We can’t wait for you to try our cheesy mashed potato recipe. Last spring, we served these to a large crowd and so many people asked for the recipe. They couldn’t believe how creamy and rich they were and also easy to make in advance.

Our secret after several rounds of recipe testing is to add three cheeses – cream cheese, cheddar cheese, and parmesan cheese, plus hot milk and butter. The result is mashed potatoes from scratch that are better than a restaurant. Our Instant Pot baked potatoes and air fryer roasted potatoes are two of our other favorite side dish recipes you should also give a try.

A closeup image of cheese mashed potatoes being scooped with a spoon.

Why you’ll love this recipe

Foolproof mashed potatoes every single time. This is our no-fuss recipe that’s so creamy and decadent. We’ve made them countless times and our family loves their cheesy flavor.
Three cheeses for the ultimate cheesy taste. We add cream cheese for texture, as well as white cheddar and parmesan cheese for their sharp flavors.
Pairs with so many main courses. These are always on our holiday table to serve with ham or turkey. We also love to make them on weeknights to go with meatloaf, meatballs, even roast chicken. There are so many options.

Tips for Busy Cooks

You can make these cheesy mashed potatoes ahead of time by mashing them and placing them into the casserole dish. Store them in the fridge until you are ready to bake and serve. This helps prepare for feeding a crowd, weeknight dinner prep, or getting ready for a big holiday meal.

Key Ingredient Notes

Yukon gold potatoes – We love using Yukon here for their creamy and rich flavor. You can also use Russets if desired.
Table salt – It’s our salt of choice for these potatoes since it’s finer in texture and really seasons them perfectly as they boil until tender.
Unsalted butter – Key ingredient for excellent richness.
Cream cheese – Make sure you soften this for easy stirring. Adds a hint of cheesiness with so much creamy texture.
Hot milk – Make sure your milk is hot when adding it, this is key for smooth potatoes that don’t break.
Extra sharp white cheddar cheese – Our favorite cheese to add to mashed potatoes for it’s classic flavor. You can also use gruyere or Havarti.
Parmesan cheese – A second cheese we love to add, it gives salty and bright flavor in every bite.
Fresh herbs for serving – We love chives or parsley for a hint of green and fresh flavor.

Ingredient shot for cheesy mashed potatoes.

How to make cheesy mashed potatoes

Preheat the oven to 350°F and spray a 2-qt casserole dish with non-stick spray.

Peeled and cut potatoes on a cutting board.

Step 1: Wash and peel potatoes, if desired. Cut them into quarters.

A white pot is boiling potatoes with a black fork picking up one potato.

Step 2: In a large pot filled with cold water, add the potatoes and salt.

Bring to a boil over medium-high heat, then reduce the heat to medium to gently simmer the potatoes. Cook until potatoes are fork-tender, about 15 minutes. Drain, reserving some water.

Drained and cooked cubed potatoes are in a white pot with cream cheese and butter.

Step 3: Add softened butter and cream cheese to the hot potatoes.

A hand is using a potato masher to mash the potato, cream cheese and butter together.

Step 4: Mash everything with a potato masher. Incorporating butter and cream cheese into the potatoes before everything else is key to the best texture!

Parmesan cheese, white cheddar cheese, and milk are added to the mashed potato mixture in a white pot. The red potato masher is resting on the side.

Step 5: Then add milk, ½ cup of cheddar cheese, parmesan cheese, and salt to the cooked potatoes and mash the potatoes until nice and smooth.

A baking dish with cheesy mashed potatoes.

Step 6: Transfer the mashed potatoes into the prepared dish and spread evenly.

Parmesan cheese and shredded cheddar cheese are sprinkled on top of cheesy mashed potatoes in the baking dish.

Step 7: Sprinkle the remaining ½ cup of cheddar cheese and parmesan cheese on top.

Cheesy mashed potatoes are baked in the casserole dish.

Step 8: Bake the casserole for 40-45 minutes, or until it’s golden brown. Serve hot.

Expert Tips:

Don’t over-mix your mashed potatoes with cheddar or they will become thick and gluey in texture. You want to stir as well as mash until everything is just combined and then transfer it into the baking dish.
Make sure your mix-in ingredients are the correct temperature. You want the cream cheese and butter to be softened and milk to be hot. This allows for even mixing and prevents the potatoes from breaking.
Boil the potatoes until tender. Be sure to test this by inserting the tip of a paring knife or a fork into the potato cubes. If they aren’t easy to pierce (like the consistency of butter), then continue boiling them.
If you like more texture on your mashed potatoes, you don’t have to peel them. Just wash them well and boil with the skins on.
Swap the Yukon gold potatoes for Russets if that’s your preference. We love Yukon golds for their very creamy texture and rich flavor. But if you like a starchier potato, Russets are also so delicious.

What to serve with cheesy mashed potatoes

These mashed potatoes with three cheeses go with so many different types of main courses. Here are some of our favorites:

Storage

Store any leftover potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, microwave, or stovetop. If the potatoes seem thick, add a splash of warm milk and stir them to combine.

These cheesy mashed potatoes also freeze well too! Just let them cool completely then wrap the casserole dish with plastic wrap or transfer them to an airtight container. Freeze for up to 2 months. Be sure to let the potatoes thaw overnight before reheating them.

If you want to make these potatoes in advance, it’s the perfect side dish to do that. Assemble them up until the point when they are ready to bake. Keep in the fridge, then bake right before serving and they’ll be perfect.

A closeup image of cheesy mashed potatoes in the baking dish.

FAQs

Can I add other types of cheeses to these mashed potatoes?

Yes, we also love adding shredded Gruyere or Havarti.

Why are my potatoes gluey in texture?

You probably over-mashed or stirred the potatoes with the cheese, milk, and butter. Be sure to stir until just combined to guarantee a nice fluffy texture.

How do I fix broken mashed potatoes?

If they are too thin, add a little bit of cornstarch or flour and stir to combine. If they are too thick, stir in some more hot milk until the desired consistency.