Cheesy Mashed Potatoes are one of my favorite varieties of mashed potatoes. My version is rich, creamy, and indulgent. They are perfect for weeknight dinners, holiday spreads, or anytime you want something familiar with a little extra flavor.
Mashed potatoes are a family favorite. Two of our favorites are my Loaded Mashed Potato Casserole and my Potato Pancakes with Leftover Mashed Potatoes.
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Why this Cheesy Mashed Potatoes Recipe is a Keeper
This cheesy potato mash checks all the boxes; it’s simple, satisfying and totally customizable.
- Creamy and Indulgent: The combination of butter, sour cream, cream cheese, and two types of cheddar makes for an incredibly rich, creamy, and flavorful dish. It’s a step up from basic mashed potatoes, making it perfect for special occasions.
- Make-Ahead Friendly: The ability to prepare this dish in advance and bake it later is a huge time-saver, especially for holidays or dinner parties.
- Crowd-Pleaser: Everyone loves cheese, and everyone loves mashed potatoes. Combining the two results in a universally loved side dish.
- Balanced Flavor: The garlic, all-purpose seasoning, and chives cut through the richness of the dairy, creating a well-rounded flavor profile that isn’t overly heavy.
What’s the Best Potato for this Side Dish Recipe?
The best potatoes for mashed potatoes with cheese are Russet potatoes or Yukon Golds. Their high starch content means they absorb liquids beautifully.
Pro Tip for the Best Mashed Potatoes
Be sure to not overcook or overmix because the potatoes will become gummy and you’ll end up with gluey mashed potatoes.
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Ingredient Notes to Make Cheesy Mashed Potatoes
You only need a few easy-to-find ingredients to make this mashed cheesy potatoes recipe, many of which you might have around your kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Potatoes: You will need about 4 pounds of yellow potatoes to make this recipe for easy cheesy mashed potatoes.
- Cheese: Cream cheese, white cheddar and parmesan all go into these creamy mashed potatoes.
- Garlic: Garlic always goes great with potatoes. For the best mashed potatoes ever recipe, you will need fresh whole cloves.
Variations and Substitutions for Simple Cheesy Potatoes
There are a couple different swaps you can make to this cheesy potatoes casserole extra delicious.
- Cheesy Bacon Potatoes: Add cooked and crumbled bacon to the potato mixture before baking.
- Spicy Cheesy Potatoes: Stir in a can of drained and diced green chiles or a teaspoon of red pepper flakes.
- Garlic Lovers’ Mashed Potatoes: Roast the garlic cloves in the oven until soft and sweet before mashing them with the potatoes for a deeper flavor.
- Change the Cheese: Feel free to experiment with other cheeses like Gruyère, Monterey Jack, sharp cheddar cheese or even a smoked Gouda.
- Lighter Version: Use a low-fat cream cheese and half-and-half to reduce the richness, or swap the sour cream for plain Greek yogurt.
Special Equipment Needed for Cheese & Garlic Mashed Potatoes
A specific piece of equipment can sometimes make all the difference in a recipe. For this fluffy mashed potato recipe, you’ll find one thing to be helpful.
- Ricer: Use a ricer or masher to make these garlic cheesy mashed potatoes nice and smooth.
How to Make the Best Cheesy Garlic Cheddar Mashed Potatoes
Making these cheesy mashed potatoes is great because they come together in just 5 quick and easy steps. This recipe is so good, it’s a great one to have during the busy holiday season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven and spray a 9×13 casserole dish with nonstick cooking spray.
- Cook the Potatoes: Add the potatoes and garlic to a large pot and cover with water, then add salt and bring to a boil. Boil the potatoes are fork tender, then drain the potatoes.
- Mash Potatoes and Garlic: Mash the potatoes and garlic and add them back to the cooking pot. Stir in the melted butter, sour cream, half and half, and All Purpose Seasoning.
4. Add Cheeses into the Potatoes: In a separate bowl, beat together the cream cheese, parmesan cheese and some of the white cheddar cheese using a mixer. Gently stir the cheese mixture into the potatoes.
5. Bake the Potatoes: Transfer the potatoes evenly into the baking dish and top with the rest of the shredded cheese. Bake for 30 minutes and finish off with chives.
Prep Ahead Suggestions to Make these Mashed Potatoes
When I prepare ahead of time, it can help save time and kitchen space when it comes to making everything for a holiday dinner.
- Fully Prepare and Refrigerate: Prepare the entire recipe up to the point of baking. Spread the potatoes in the dish, cover tightly with plastic wrap or foil, and refrigerate for up to 2 days. When ready to bake, remove from the fridge and let it sit at room temperature for about 30 minutes before baking as directed, adding a few extra minutes to the bake time if needed.
- Cook and Mash Potatoes Only: You can boil and mash the potatoes, then store them in an airtight container in the refrigerator for a day. When ready to use, gently reheat potatoes in a large pot before proceeding with the recipe.
Alternate Cooking Methods
This recipe is best in the oven, but there are a couple ways to switch it up and make cooked potatoes another way.
- Slow Cooker: After preparing the potatoes and mixing in all the ingredients, transfer the mixture to a slow cooker. Cook on low for 2-3 hours or high for 1-2 hours until heated through, stirring occasionally.
- Stovetop (for reheating): This recipe is designed to be baked, but for reheating or a quicker stovetop version, you can combine all ingredients in a large pot on the stove. Heat over low-medium heat, stirring constantly, until the cheese is melted and the potatoes are hot.
How to Store, Reheat and Use Leftovers
- Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat individual portions in the microwave for 1-2 minutes, or a larger portion in a 350°F oven until heated through (about 15-20 minutes).
- Use Leftovers: Leftover cheesy mashed potatoes are excellent for making:
- Baked Mashed Potato Cakes: Mix leftovers with a little flour and an egg, form into patties, and pan-fry until golden and crispy.
- Shepherd’s Pie Topping: Use them as the delicious topping for a shepherd’s pie.
- Loaded Potato Soup: Thin the mashed potatoes with broth and add other ingredients like bacon, cheese, and chives to create a hearty soup.
Common Questions About This Yukon Gold Potatoes Recipe
No you don’t have to use a ricer, but it will ensure that you have smooth baked potatoes.
Of course, you can use a dairy free cheese, half and half and butter etc. this might change the consistency but will taste amazing
Expert Tips for Baked Cheesy Mashed Potatoes
- Salt your Water: Salting the water when boiling potatoes seasons them from the inside out and helps prevent them from tasting bland.
- Don’t Overwork the Potatoes: Overmixing releases too much starch, leading to a gummy, unpleasant texture. Use a ricer or mash lightly.
- Bring Ingredients to Room Temperature: Ensure your cream cheese, sour cream, and half-and-half are at room temperature. This helps them incorporate smoothly into the potatoes without lumping.
- Grate your own Cheese: Pre-shredded cheese is coated with anti-caking agents that can make it difficult to melt smoothly. Grating your own cheese will give you a much creamier result.
- Taste and Adjust: Taste the potatoes before baking. Depending on your all-purpose seasoning blend, you may need to add a little more salt and pepper.
- Serve this Recipe With: Serve with Garlic Herb Eye of Round Roast, Easy No Knead Rolls or Cherry Jello Fruit Salad.
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Creamy Cheesy Mashed Potatoes
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Ingredients
- 4 pounds Yukon Gold potatoes
- 4 cloves Garlic, peeled
- 1 ½ Tablespoons Salt
- ½ cup Butter, melted
- ½ cup Sour cream
- ¼ cup Half and half
- 2 teaspoons All Purpose Seasoning
- 6 ounces Cream cheese, softened
- 8 ounces White cheddar cheese grated, divided
- ½ cup Grated Parmesan cheese
- 1 Tablespoon Fresh chives, minced
Instructions
- Preheat oven to 350℉. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
- Add potatoes and peeled garlic cloves to a large pot and cover with water. Add salt and bring to a boil. Cook for 15 minutes or until the potatoes are fork tender; Drain potatoes.
- Mash the potatoes and garlic (I prefer to use a potato ricer) and add them back into the cooking pot.
- Stir in the butter, sour cream half and half and All Purpose Seasoning; Stir until everything is incorporated.
- In a bowl, use an electric mixer to combine the cream cheese, cheddar cheese (reserve ½ cup for the top) and parmesan cheese until fully combined.
- Gently stir the cheese mixture into the potatoes.
- Spread the potatoes into the prepared baking dish and top with the reserved cheddar cheese.
- Bake for 25-30 minutes. Top with minced chives.
Christina’s Notes
- Salty Water: Salting the water when boiling potatoes seasons them from the inside out.
- Don’t Overwork: Overmixing can release too much starch, giving you gummy potatoes.
- Room Temp. Ingredients: Make sure your cream cheese, sour cream and half-and-half are at room temperature so they blend well.
- Freshly Grate Cheese: Pre-shredded cheese is coated with anti-caking agents that can make it difficult to melt smoothly.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.