Cheese Mashed Potatoes

cheesy mashed potatoes in a ceramic white dish with chives on top and a spoon in them.

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These cheesy mashed potatoes are rich, buttery, and loaded with melted cheese. An easy, creamy side dish perfect for holidays or family dinners.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

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