Once you make these cheesy mashed potatoes you’ll never make mashed potatoes any other way!
Best Three Cheese Mashed Potatoes
These creamy cheesy mashed potatoes are the ultimate mashed potato recipe. You boil your potatoes, mash, add cheese, and bake them until they are golden brown on the top. THEY ARE SO GOOD.
Why you’ll love it!
Who doesn’t love mashed potatoes? These three cheese mashed potatoes takes mashed potatoes to the next level. Here’s why we love them.
- They are so incredibly creamy.
- You can serve these cheesy mashed potatoes for any occasion.
- We use three cheeses that we love, but you can always swap them out.
Featured Ingredients
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!
How to Make Cheesy Mashed Potatoes
Boil Potatoes
Give your potatoes a scrub before chopping them into quarters. Place them in a large pot of salted water and boil the potatoes until they are fork tender. This usually takes about 20-25 minutes.
Be sure that the potatoes are submerged in water and that you use a large enough pot!
mash potatoes
Strain the potatoes and then add then back into the pot they were cooked in. Add the butter and cream cheese to the potatoes and use a hand mixer or a potato masher to make mashed potatoes.
You want the potatoes to be as smooth as possible.
Add ingredients + CHEESE
Add the Greek yogurt, garlic powder, and salt to the potatoes and mix until incorporated and smooth. S
lowly drizzle the heavy cream into the potatoes while you are mixing until the potatoes are smooth and all the ingredients are mixed together.
Fold the cheddar cheese and Romano cheese into the mashed potatoes!
bake the potatoes
Spray a 9×13-inch casserole dish with non-stick cooking spray and then add the mashed potatoes to the dish. Top the mashed potatoes with shredded cheese and broil the potatoes for 5-6 minutes.
Remove the potatoes from the oven when they are golden brown on the top. Top them with a pad of butter and fresh chopped parsley before serving.
Top Tips for Perfect Cheesy Mashed Potatoes
Make sure your potatoes are fully cooked before you remove them. It is really hard to mash a partially cooked potato.
Try to buy quality block cheese and shred it yourself. It will melt better!
We prefer using an electric mixer over a potato masher. It makes creamier mashed potatoes.
FAQ
We recommend keeping your mashed potatoes simple and serving them with butter, salt, and pepper.
Milk helps to create a creamy consistency in mashed potatoes. You can also use heavy cream instead.
The best kind of potato for mashed potatoes is Yukon gold. They are buttery and the skin peels very easily.
Boiling potatoes is best for mashing because it adds moisture and is faster.
Storage
Transfer cooled mashed potatoes into an airtight container and refrigerate for 3-5 days.
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.
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 9x13-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.
