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Melt in your mouth Baked Cheesy Mashed Potatoes are irresistibly creamy, buttery, and loaded with melty cheese in every bite. These fluffy mashed potatoes are packed with rich, savory flavors from a combination of cheddar, Monterey jack and parmesan cheese. Cream cheese, butter and garlic are also folded in. They are cooked twice, once on the stovetop creating the a perfect steamed potato for mashing and then once more in the oven to bake all the cheeses together. A perfect side dish for Thanksgiving, Christmas, Sunday dinners, or anytime you’re craving the ultimate comfort food.
Trust me, if you love classic homemade mashed potatoes, adding cheese and baking them takes them to a whole new level, imagine a creamy potato casserole. They’re easy to make ahead, pair beautifully with just about any main dish, and they are always one of the first side dishes on the table to disappear, yes they are that good!
A Blend of Cheeses Makes All The Difference
These mashed potatoes are extra special, they have a blend of cheeses mixed in and then sprinkled over the top for a golden crispy exterior and a warm, smooth interior. The cheddar offers a sharp flavor, the Monterey jack gives it a melty smooth texture and mild cheese flavor and the parmesan provides a butty, saltiness that takes to to another level.
Once the mashed potatoes are mashed, they then have all the ingredients folded in and baked which creates a warm gooey potato side dish with a nice crispy cheese crust on top.
These are a great dish to make ahead of time. If you want to get one of the many holiday side dishes out of the way or if you want to take this one with you to a family gathering, they reheat great.
Ingredients That Shine
A few notes about the ingredients that make the biggest difference in this recipe. The full list of ingredients and measurements can be found in the recipe card below.
- Potatoes. I prefer Yukon gold for this recipe but when I tested it a few times I also enjoyed the texture of russet potatoes as well. Both gave a great smooth flavor. The russet offer a lighter texture and yukon are creamier.
- Creamy add ins. I do a little bit of cream cheese, sour cream and heavy cream. I found a little goes a long way and the combination is what makes these nice and rich.
- Pick a few cheeses! Adding a combo of cheeses is what took this recipe from a 9/10 to a 100/10. Cheddar and parmesan are a must and then one more melty cheese is a must! I opt for monterey jack cheese but mozzarellas will also work well.
Make The Creamiest Mashed Potatoes
Ready to cook? Let’s walk though some steps on how to get the creamiest potatoes that turn out great.
- Peel and cut the potatoes into evenly sized, 1½–2-inch chunks. This makes sure they all cook the same.
- Use cold water to start! Adding the potatoes to cold water before boiling really helps with the cook of the potato. also be sure to salt the water generously for flavor.
- Let the potatoes cool down before mashing. Let them steam off any excess water, this will help keep the potatoes from getting gummy.
- Use a hand masher or potato ricer for the best texture. Of course a hand mixer will do the trick but just be sure to not over mix them otherwise they can get a gummy texture.
What To Serve With Cheesy Mashed Potatoes
These are surely the ultimate side dish to any meal but I can think of a few of my own personal favorite recipes that would be outstanding with these.
- Grilled or baked proteins like Firecracker Salmon or Hot Honey Chicken Thighs
- Roasted or sautéed veggies like Honey Balsamic Brussel Sprouts. They’re especially good for holiday menus when you want a mix of rich, comforting dishes and lighter vegetable sides.
Best Tips For These Cheesy Mashed Potatoes
- Refrigerator: Store leftover cheesy mashed potatoes in an airtight container in the refrigerator for up to 3–4 days.
- Reheating in the microwave: Place individual portions in a microwave-safe dish with a small splash of milk. Cover loosely and microwave in short intervals, stirring between each, until heated through.
- Freezing: These mashed potatoes can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing, so adding a little milk or butter while reheating can help restore their creaminess.
- Keep them from drying out! Make sure the mashed potatoes are creamy before transferring them to the baking dish, and avoid baking longer than necessary. If you’re baking them from the refrigerator because you prepped them the night before, covering the dish with foil for part of the baking time can help retain moisture.
Other Side Dishes To Try
Side Dishes
Butternut Squash Quinoa Salad.
Side Dishes
Spicy Mac And Cheese
Dessert
Carrot Cake Oatmeal Cookies
Appetizers
Mini Macaroni and Cheese
Cheese Mashed Potatoes
Equipment
- large 3-6 quart pot
- 8×8-inch or 9×9-inch baking or similar in size, don't go too large
Ingredients
- 2.5-3 pounds potatoes, washed and peeled
- ¼ cup milk, or heavy cream
- 3 Tablespoons salted butter, more or less to taste
- ¼ cup cream cheese, softened
- ¼ cup sour cream
- 1 teaspoon salt, more for boiling
- 1 teaspoon garlic powder
- ½ teaspoon pepper, more to taste
- ⅓ cup shredded cheddar cheese, little more for topping
- ¼ cup shredded Monterey cheese, plus a little more for topping
- ¼ cup parmesan cheese
- fresh chives, chopped for garnish
Instructions
- Prepare and cook the potatoes. Peel and cut the potatoes into evenly sized, 1½–2-inch chunks. Place them in a large pot and cover with cold water by about 1 inch. Generously salt the water and bring to a boil. Reduce to a gentle boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly and return them to the warm pot. Let them sit for 1–2 minutes to allow excess moisture to evaporate. Mash using a potato masher or potato ricer until smooth and fluffy.
- Preheat the oven to 400°F. Add the softened cream cheese, sour cream, butter, and warmed milk to the potatoes. Gently stir until creamy and well combined. Season with garlic powder, salt, and pepper. Add another splash of milk if the potatoes seem too thick.
- Add the cheese. Combine the shredded cheeses in a bowl. Reserve ¾ cup of the cheese mixture for topping. Gently fold the remaining cheese into the warm mashed potatoes until evenly distributed.
- Lightly grease an 8×8-inch or 9×9-inch baking dish. Spoon the cheesy mashed potatoes into the dish and spread into an even layer. Sprinkle the reserved cheese evenly over the top.
- Bake the cheesy mashed potatoes. Bake uncovered for 20–25 minutes, or until the potatoes are heated through and the cheese is melted and bubbly. For a lightly golden topping, broil for an additional 1–2 minutes, watching closely to prevent burning.
- Serve. Let the potatoes rest for 5 minutes before serving. Garnish with fresh chives, parsley, or a little melted butter, if desired. Serve warm.
Notes
- Avoid overmixing. A potato masher or ricer is ideal. Using a blender or food processor can overwork the starches and create gummy, gluey mashed potatoes.
- Drain thoroughly. Excess water is one of the biggest reasons mashed potatoes turn out watery. Letting the drained potatoes sit briefly in the warm pot helps remove extra moisture.
- If you are making them ahead. Assemble the casserole, cover, and refrigerate for up to 2 days. Bake until the center reaches 165°F, allowing additional time if baking directly from the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
