For these easy Cheesy Mashed Potatoes, we’ve combined our best mashed potatoes recipe with boatloads of shredded cheddar cheese. The result? A rich, creamy, and impossibly cheesy potato side dish that would make everyone in Wisconsin proud.
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They’re so good, you’ll be looking for reasons to make them all year long. Thanksgiving? Of course. Christmas? Obviously. Did your daughter lose her first tooth? That’s right, cheesy mashed potatoes.
I know these cheesy mashed potatoes are calling your name, but you can totally have other sides on the side. Check out our extra garlicky restaurant-quality mashed potatoes and our ultra-cozy, food-coma-inducing loaded mashed potatoes.
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Why You’ll Love Our Cheesy Mashed Potatoes
- They’re mashed potatoes, only better! Adding loads of shredded cheese takes them to new heights. They’re still creamy and comforting, but also melty and cheesy. That’s like the best of both in the food world.
- You know the real head scratcher? There’s only a handful of ingredients, and yet they taste better than what you’d get at some fancy restaurants. Seriously, I’ve been to restaurants where the mashed potatoes were just…alright.
- If you’re like me, life is always…lifing. So quick recipes like this are like heroes rescuing you from a long day.
- They’re versatile. Make them on any given Tuesday, or for Thanksgiving and Christmas, and watch as they disappear. Total crowd-pleaser!
Ingredients
- Yukon Gold Potatoes – also known as “Yukons,” or “yellow potatoes.” I’ve only tested this recipe with those potatoes.
- Shredded Cheese – We use a combination of cheddar and Monterey Jack, but you can use a different combination if you like.
- Cream Cheese
- Butter – use salted or unsalted.
- Heavy Cream
- Garlic – garlic powder or garlic cloves will work here.
- Salt – kosher or sea salt is better than table salt.
- Pepper – fresh cracked black pepper is better than pre-ground pepper.
See the recipe card for quantities.
How to Make Cheesy Mashed Potatoes
Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork-tender.
In a small saucepan, add the heavy cream, butter, and garlic powder. Heat for 3-5 minutes.
Drain the potatoes and return them to the hot pot. Let them sit for about a minute. This helps the steam escape, giving you a fluffy mashed potato.
Mash the potatoes using a potato masher.
Then add the warmed heavy cream mixture, cheddar cheese, monterey jackcheese, and cream cheese to the potatoes. Stir until combined. Add salt and pepper to taste.
Serve warm, topped with extra butter and chives, enjoy!
Top Tip
Do not add cold ingredients to the mashed potatoes, or you can end up with a pasty mess. Not what we want.
Instead, warm the milk, butter, and garlic in a saucepan. And bring the cheese to room temperature before folding it in. If you’re short on time, place the cheese in the microwave for about 10 seconds to take the chill off.
Storage and Reheating
To store, place leftover cheesy mashed potatoes in a covered food storage container for up to 4 days. When you’re ready to serve again, heat on the stovetop in a saucepan, adding milk or cream a little at a time.
Other Easy Side Dishes You’ll Love
FAQ
Yes! Make them up to 24 hours in advance. Then, when you’re ready to serve, reheat gently (low heat in a sauce pan) by adding in some warm milk or cream. They bounce right back to their creamy delicious glory.
Not if you use low heat and a splash of warm milk.
Cheddar, cream cheese, and Monterey Jack are our go-tos. But you can do it however you like. Even add some Pepper Jack or Habanero Cheddar for a kick.
While I like to max out the cheese and creaminess on recipes like these, you can always add less cheese or swap the cream for milk. And if you’re looking for our base mashed potatoes with no cream, see our best mashed potatoes recipe.
Cheesy Mashed Potato Recipe
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 3 Lbs Yukon Gold Potatoes
- 8 Tbsp Salted Butter
- ⅔ Cup Heavy Cream
- 4 Oz Cream Cheese Room Temperature and Cubed
- 1 Cup Cheddar Cheese
- 1 Cup Monterey Jack Cheese
- ⅛ Tsp Garlic Powder or 1 Garlic Clove Minced
- Chives Optional
Instructions
- Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
- Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork-tender.
- In a small saucepan, add the heavy cream, butter, and garlic powder. Heat for 3-5 minutes.
- Drain the potatoes and return them to the hot pot. Let them sit for about a minute. This helps the steam escape, giving you a fluffy mashed potato.
- Mash the potatoes using a potato masher.
- Then add the warmed heavy cream mixture, cheddar cheese, monterey jack cheese, and cream cheese to the potatoes. Stir until combined. Add salt and pepper to taste.
- Serve warm, topped with extra butter and chives, enjoy!
Notes
- Leftovers can be stored in the fridge in an airtight container for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 1-minute intervals. Stirring in between until they are heated through.
- Add more cream for a completely smooth mashed potato.
Nutrition
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