Valentina Ablaev
Classic cheesy mashed potatoes are the perfect side dish for any meal. These potatoes are soft and buttery, and the best part is all of the cheese. The perfect side dish to pair with a weeknight dinner, bring to a potluck, or serve at Thanksgiving dinner!
When classic mashed potatoes just aren’t cutting it, you need buttery, cheesy mashed potatoes. This simple recipe elevates mashed potatoes, making them rich, cheesy, and irresistible.
Why These Mashed Potatoes Belong on Your Table
- Fan-favorite side dish. Mashed potatoes are always a hit; now make them cheesy!
- Easy to make. These mashed potatoes are simple to make in just a few steps.
- Simple ingredients. You only need a handful of everyday ingredients for this rich, creamy side dish.
Cheesy Mashed Potatoes Ingredients
- Potatoes – Use russet potatoes or Idaho potatoes for a fluffy result, or Yukon gold potatoes for a buttery mash.
- Butter – The key to the richest potatoes is lots of butter!
- Milk & heavy cream – A mix of whole milk and heavy cream makes these potatoes extra rich and flavorful. You can also use half & half instead for a similar result.
- Cheese – Use your favorite shredded cheese. For the best results, we recommend hand-shredding blocks of cheese. This helps it blend into the potatoes better.
- Fresh herbs – Chives, parsley, or green onion all make great additions to rich and creamy mashed potatoes.
See the recipe card below for a complete list of ingredients and quantities.
What Cheese is Best for Cheesy Mashed Potatoes?
You can use one cheese or a variety of cheeses! Great options include mozzarella, cheddar, gruyere, or parmesan cheese. The key is to hand-grate the cheese, so it mixes smoothly with the rest of the ingredients.
Tools for this Recipe
Shop Valentina’s favorite kitchen essentials, gadgets, and must-haves!
- Use a large pot for the mashed potatoes!
- We use an electric hand mixer to mash the potatoes, but you can also do this by hand using a potato masher.
Make this a Baked Cheesy Mashed Potatoes
Just like our baked loaded potato casserole, you can make this potato recipe extra cheesy and delicious!
Simply add the potatoes to a casserole dish and top with extra cheese. Bake until the cheese is melted or broil for a crispy topping.
Valentina’s Expert Tips:
- Use a blend of cheeses. For the best flavor, use a variety of shredded cheeses. This brings flavor and the perfect cheesiness.
- Taste for seasoning. Potatoes absorb a lot of salt, so taste and adjust as needed.
- Don’t overmix. Avoid overmixing the potatoes, especially with an electric mixer, as they can become gluey.
How to Make Cheesy Mashed Potatoes
- Boil the potatoes. Add the peeled potatoes to a large pot and cover with 1 inch of water. Season with salt. Bring to a boil, reduce heat, and cook for 25–30 minutes, or until fork-tender.
2. Heat the butter and milk. Warm the butter, milk, and heavy cream in a small saucepan.
3. Mash the potatoes. Drain the potatoes and return them to the pot. Beat until smooth. Beat in the cream and butter mixture.
4. Add the cheese. Beat until combined, then add the grated cheese and mix on low until melted.
Perfect Pairings
- Chicken: Serve these mashed potatoes with oven-baked chicken legs for an easy and comforting meal. Serve with a crunchy radish salad for a complete and balanced meal.
- Beef: Beef short ribs and mashed potatoes are a must, and these extra cheesy potatoes perfectly complement the rich short ribs.
- Gravy: Serve cheesy mashed potatoes with a delicious gravy. Our crockpot chicken gravy is so simple to make and is always a fan favorite.
Storing & Reheating Leftovers
- Storage. Store leftover cheesy mashed potatoes in an airtight container in the fridge for up to 3 days for peak freshness.
- Reheat. Reheat on the stovetop over low heat, stirring occasionally. Pro tip: Add a splash of milk or cream to bring back the creamy texture.
- Freeze. Let the mashed potatoes cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, stirring in a little milk or butter as needed.
Other Potato Favorites!
If you enjoyed this cheesy mashed potato recipe, be sure to try our other potato side dish recipes; here are some of our favorites:
One Pan Meals- One Pan Breakfast
- Casseroles
- Savory Breakfast
- Casseroles
- Potatoes
- Potatoes
If you tried this cheesy mashed potato recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Cheesy Mashed Potato Recipe
Ingredients
- 4 lbs potatoes cut into 1-inch cubes
- 2 tsp salt boiling
- 8 Tbsp unsalted butter 1 stick, cubed
- 1/4 cup whole milk
- 1/3 cup heavy cream
- 2 cups shredded cheese more if desired
- 2 Tbsp chives cilantro or parsley, to garnish, optional
Instructions
- Prep potatoes. Add the potatoes to a large pot, then fill with water 1 inch above the potatoes. Season with salt.
- Cook potatoes. Place the pot over medium-high heat. Cook the potatoes for 25-30 minutes, or until fork-tender.
- Mash. Strain the potatoes and return to the pot. Beat the potatoes until smooth.
- Make the milk and butter mixture. In a small saucepan, melt the butter, add milk and heavy cream. Heat until just warmed through and pour into the potatoes.
- Add cheese. Beat again, add the grated cheese, and beat on low speed just until it melts.
- Garnish. Transfer the potatoes to a serving platter and garnish with herbs, butter, and black pepper.
- Serve and enjoy, friends.
Notes
- Use a blend of cheeses. Combine different shredded cheeses for extra flavor and a rich, cheesy taste.
- Adjust the seasoning. Potatoes absorb a lot of salt, so taste the mashed potatoes and add more seasoning as needed.
- Avoid overmixing. Mix the potatoes just until smooth and the cheese is melted. Overmixing can make mashed potatoes gummy.
- Storage. Keep leftover cheesy mashed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat. Warm the potatoes on the stovetop over low heat, stirring occasionally. Add a splash of milk or cream to bring back their creamy texture.
- Freeze. Let the mashed potatoes cool completely, then store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat with a little milk or butter to restore the creamy consistency.
