These cheesy mashed potatoes are boiled, whipped, mixed with all the cheese, and baked to perfection so they have a golden brown top and a fluffy inside. They will be your new go-to mashed potato recipe.
Ever since we first whipped up this recipe in our test kitchen, it’s been a hit. With the perfect blend of fluffiness, richness, and cheesy goodness, these aren’t your average mashed potatoes. If you’re seeking the best cheesy mashed potatoes on the web, look no further – this is the real deal.
When it comes to cheesy potato recipes, we’ve got cream cheese mashed potatoes, cheesy Dutchess potatoes, and cheesy scalloped potatoes. The list is endless!
What’s in Cheesy Mashed Potatoes?
Here are some of the all-stars of these three cheese mashed potatoes. They are all pretty simple and easy to find.
- Russet potatoes. We used classic russet potatoes for this recipe! You really can use whatever type of potato you would like.
- Cheddar cheese. Cheddar cheese both melts and has amazing flavor. We used white cheddar cheese but you can use yellow cheddar, too.
- Cream cheese. The cream cheese in this recipe makes the potatoes creamy, tart, and delicious.
- Romano cheese. A little bit of saltiness from the Romano cheese puts these mashed potatoes over the top.
- Heavy cream. The richness of these three cheese potatoes comes from the heavy cream. If you don’t have heavy cream you can use whole milk, too!
- Greek yogurt. We love adding a little tartness to our potatoes with Greek yogurt!
- Spices. Don’t skip the garlic powder and salt!
Our Favorite
Casserole Dish
This le creuset casserole dish is our all time favorite casserole dish! The white color rocks, it has a cover, and it’s great for so many dishes.
Variations & Substitutions
- Cheese: Feel free to use mozzarella, gouda, or any cheese you love.
- Add-Ins: Consider mixing in roasted garlic, bacon bits, or chives.
- Dairy-Free: Use unsweetened almond milk and vegan butter, along with your choice of dairy-free
FAQ
What tastes good on mashed potatoes?
We recommend keeping your mashed potatoes simple and serving them with butter, salt, and pepper.
What does milk do to mashed potatoes?
Milk helps to create a creamy consistency in mashed potatoes. You can also use heavy cream instead.
What is the best potato for mashed potatoes?
The best kind of potato for mashed potatoes is Yukon gold. They are buttery and the skin peels very easily.
Is it better to boil or baked potatoes for mashed potatoes?
Boiling potatoes is best for mashing because it adds moisture and is faster.
Storage
Store leftover cheesy mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave, adding a splash of milk if needed.
Can you freeze mashed potatoes? While we recommend fresh mashed potatoes over frozen, you can freeze them. Transfer them into a freezer-safe gallon-size bag and remove as much air as possible. Then, seal and freeze for up to 3 months.
Serving Suggestions
These potatoes shine alongside grilled steaks, roasted chicken, or even as a base for a cheesy shepherd’s pie. Don’t forget to pair them with some sautéed greens or a crisp salad for a balanced meal.
Cheesy Mashed Potatoes
Ingredients
- 3 lbs. russet potatoes
- 1 tablespoon kosher salt
- ½ cup salted butter cut into pads and softened to room temperature
- 8 oz. cream cheese softened to room temperature
- 1 cup full-fat plain Greek yogurt or sour cream
- 1.5 teaspoons garlic powder
- 1 teaspoon salt
- ½ cup heavy cream
- 4 oz. Romano cheese + more for topping, shredded
- 4 oz. White cheddar cheese + more for topping, shredded
- Ground pepper to taste
Optional Topping
- 1 tablespoon fresh parsley chopped
- 1-2 tablespoons salted butter chopped
Instructions
- Begin by preparing your potatoes. Wash and pat dry. Then use a sharp knife to quarter. The reason we like to quarter our potatoes is so that they boil faster.
- Place potatoes into a large pot and fully submerge them with water. Add the kosher salt to the pot and stir until the salt is dissolves.
- Heat over high heat and bring to a boil. Turn the heat to medium and let the water gently boil for around 20-25 minutes or until the potatoes are tender and you can easily pierce the potatoes with a fork.
- Preheat the oven to broil and spray a 9×13-inch casserole dish with non-stick cooking spray. Set aside.
- Drain potatoes from the liquid and then place them back in the pot. Add the butter and cream cheese to the potatoes. Use a hand mixer or potato masher to mash potatoes and incorporate the butter and cream cheese into the potatoes.
- Add the Greek yogurt (or sour cream), garlic powder, and salt to the potatoes and mix until incorporated.
- Slowly add in the heavy cream to the potatoes while mixing. Mix until creamy.
- Finally, add in the romano cheese and cheddar cheese to the potatoes and mix until the cheese is melted and incorporated.
- Add all of the potatoes to the casserole dish and sprinkle with any romano cheese and cheddar cheese.
- Place the potatoes in the oven and broil for 5-6 minutes or until the cheese turns golden brown.
- Remove from the oven and sprinkle with chopped parsley and pepper. You have the option to add a few pats of butter to the top of the potatoes once they are broiled.
Tips & Notes
- We highly recommend using a hand mixer to mash the potatoes. It makes life easier. A hand potato masher will work, too but it will take some muscle.
- We use romano cheese and cheddar cheese because the romano cheese is salty and the cheddar cheese is melty and delicious. You can use other shredded cheese if you prefer a different type of cheese.
