Cheesy Mashed Potatoes

Why You’ll Love This Recipe

These mashed potatoes are extra smooth and flavorful thanks to a mix of butter, milk, and plenty of cheese. They’re versatile enough to serve with almost any main dish, from roast chicken to grilled steak, and they reheat beautifully. Whether for a holiday table or a weeknight meal, they’re always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon Gold or Russet)
• Butter
• Milk or heavy cream
• Sour cream (optional for extra creaminess)
• Shredded cheddar cheese (or your favorite cheese blend)
• Salt and pepper
• Garlic powder or minced garlic (optional)
• Optional toppings: chopped green onions, parsley, bacon bits, more cheese

Directions

1. Peel and cut potatoes into chunks. Add to a large pot, cover with cold water, and add a pinch of salt.
2. Bring to a boil over medium-high heat. Cook until potatoes are fork-tender, about 15–20 minutes.
3. Drain the potatoes and return them to the hot pot. Let sit for 1–2 minutes to allow excess moisture to evaporate.
4. Add butter, warm milk, and sour cream (if using). Mash until smooth and creamy.
5. Stir in shredded cheese a little at a time, allowing it to melt into the potatoes.
6. Season with salt, pepper, and garlic powder to taste.
7. Transfer to a serving bowl and top with extra cheese and garnishes if desired. Serve warm.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Loaded mashed potatoes: Mix in bacon bits, chives, and extra cheese.
• Garlic mashed: Add roasted or sautéed garlic for deeper flavor.
• Spicy twist: Use pepper jack cheese and a pinch of cayenne or hot sauce.
• Cream cheese version: Add cream cheese for extra richness and a tangy flavor.
• Herbed potatoes: Mix in fresh herbs like thyme, rosemary, or parsley.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.
You can also freeze mashed potatoes for up to 1 month. Thaw overnight in the fridge and reheat gently, stirring often.

FAQs

What kind of potatoes are best for mashed potatoes?

Yukon Golds for a creamy texture or Russets for a fluffy finish.

Can I make this recipe ahead of time?

Yes! Make a day ahead, refrigerate, and reheat with a bit of extra milk or butter.

Can I use different cheeses?

Absolutely. Try mozzarella, Monterey Jack, Gruyère, or a cheese blend.

How do I make them creamier?

Add more butter, milk, or sour cream, and avoid over-mashing.

Can I make this without sour cream?

Yes, sour cream adds creaminess but is optional. You can substitute with cream cheese or extra milk.

Can I use garlic cloves instead of garlic powder?

Yes, roast or sauté minced garlic and mix it in for bold garlic flavor.

Should I peel the potatoes?

Peeling is optional—peeled potatoes are creamier, while unpeeled adds texture and fiber.

Can I make this in a slow cooker?

Yes, cook the potatoes in the slow cooker, mash, and stir in cheese and dairy just before serving.

How do I keep mashed potatoes warm?

Keep them covered in a warm oven or in a slow cooker on the “warm” setting.

Are cheesy mashed potatoes gluten-free?

Yes, all the basic ingredients are naturally gluten-free—just check your cheese and sour cream labels.

Conclusion

Cheesy Mashed Potatoes are a rich, creamy twist on the classic side dish that will steal the spotlight on any dinner table. With simple ingredients and endless ways to customize, they’re perfect for holidays, potlucks, or comforting weeknight meals. Once you try them, you’ll want to make them again and again.

Cheesy Mashed Potatoes

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Cheesy Mashed Potatoes are rich, creamy, and loaded with melted cheese, making them the perfect comforting side dish for holidays, family dinners, or any meal that needs a little extra indulgence.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6–8 servings
• Category: Side Dish
• Method: Boiling, Mashing
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 ½ pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• ¾ cup milk or heavy cream (warmed)
• ½ cup sour cream (optional)
• 1 ½ cups shredded cheddar cheese (or cheese of choice)
• Salt and pepper to taste
• ½ teaspoon garlic powder or 2 cloves minced garlic (optional)
• Optional toppings: more cheese, chopped green onions, parsley, bacon bits

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Instructions

1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt.
2. Bring to a boil and cook for 15–20 minutes or until fork-tender. Drain well.
3. Return drained potatoes to the pot and let sit for 1–2 minutes to allow moisture to evaporate.
4. Add butter, warm milk, and sour cream (if using). Mash until smooth and creamy.
5. Stir in shredded cheese until melted and combined.
6. Season with salt, pepper, and garlic powder to taste.
7. Transfer to a serving dish and top with optional garnishes. Serve warm.

Notes

• Use freshly shredded cheese for better melt and texture.
• Don’t over-mash or the potatoes may become gummy.
• To make ahead, refrigerate and reheat with a splash of milk before serving.

Nutrition

• Serving Size: 1 cup
• Calories: 270
• Sugar: 2g
• Sodium: 220mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 40mg