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The mashed potatoes are so creamy and cheesy! The perfect way to have potatoes, these Cheesy Mashed Potatoes will make a great side dish for any meal!
Mashed Potatoes are a classic side dish served with dinners every night. There are a variety of ways to make and serve them. I’ve made them many different ways, and make sure to check out some of my other favorite mashed potato recipes at the bottom of this post.
These Cheesy Mashed Potatoes are a great way to make mashed potatoes.
Made with butter, cream cheese and sour cream these potatoes will be smooth and creamy. Add in the cheese and that makes these mashed potatoes creamy, smooth and cheesy.
How to make Cheesy Mashed Potatoes:
Prep and Boil: Start by washing and peeling your potatoes. Cut your potatoes into cubes and then boil them. Once they are cooked drain them and return them to the pot they were cooked in.
Mash: Add the butter and cream cheese while the potatoes are still hot and begin mashing them.
Season: Once the butter and cream cheese have melted in with the mashed potatoes add in the sour cream, salt, pepper and half of the cheddar cheese.
Mix and mash until everything is smooth and creamy.
Bake: Pour the mashed potatoes into a baking dish and top with the rest of the cheddar cheese.
Cover with the remaining cheese and then tinfoil. Bake until the cheese is melted and then serve.
Ingredient Notes:
- Yukon Gold Potatoes: Wash, peel, and cube potatoes.
- Butter: I used unsalted butter but if you have salted you can add less salt later.
- Cream Cheese
- Sour Cream
- Salt & Pepper
- Cheddar Cheese: Grated and divided.
- Optional: Freshly diced Parsley or Chives for Garnish.
Directions:
Step One – Place peeled and cubed potatoes in a large pot.
Cover with water and allow to cook on medium/high until it reaches a boil. Reduce heat (medium) and cook until potatoes are tender.
Recipe Tip
It is essential to lower the heat. If you keep your potatoes at a boil the high heat will ruin them and they will become very watery.
Step Two – Drain water, turn off heat, and return to pot.
Add butter and cream cheese and start mashing.
Step Three – Next add sour cream, salt, pepper, and 1 cup cheese.
Continue to mash or use a hand mixer to get a really creamy texture.
Step Four – Preheat oven to 340 degrees F. Prepare a 8×11 casserole dish with nonstick cooking spray
Step Five – Add mashed potatoes to your prepared casserole dish cover with foil and bake for 20 minutes.
Remove foil and bake for an additional 15-20 minutes or until cheese is melted.
Step Six – Garnish as desired and serve. Use fresh parsley or chives for a garnish.
How to store mashed potatoes:
So mashed potatoes can be difficult to store. Once the potatoes are heated and cooked the starch starts to break down.
I really only recommend keeping mashed potatoes in the refrigerator for about 2-3 days once made.
Store in an airtight container and make sure they are fully cooled before packing up. I do not recommend freezing them at all.
Can I make Mashed Potatoes ahead of time?
Yes, you can make mashed potatoes ahead of time. Mashed potatoes are definitely best serving the day you make them, but as I stated above, you can make them about 2 days in advance if you need to.
Make sure when reheating you drain any excess water that may have accumulated on the mashed potatoes in the refrigerator.
To reheat you can put back on the stove top in a pot. Add about ⅔ cup milk, butter and/or more cream cheese.
Try some of my other favorite Mashed Potato Recipes:
Slow Cooker Mashed Potatoes – Ready to try my favorite side dish made in your slow cooker! These Slow Cooker Mashed Potatoes are super easy to make and taste great, plus no boiling beforehand.
Make Ahead Mashed Potatoes – These Make-Ahead Mashed Potatoes are perfect for holidays! Make them the day before and just reheat the next day.
Skinny Mashed Potatoes – These Skinny Mashed Potatoes are made with creamy Greek yogurt and chicken broth. A skinnier version but still full of flavor with a creamy texture.
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Cheesy Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes, (peeled and cubed)
- 4 tablespoons Butter
- 3 oz Cream Cheese
- 1/4 cup Sour cream
- Salt and Pepper, (or to taste)
- 1 1/2 cups Cheddar cheese, (grated and divided)
- Optional: fresh diced parsley or chives for garnish
Instructions
- Place peeled and cubed potatoes in a large pot. Cover with water and allow to cook on medium/high until it reaches a boil. Reduce heat (medium) and cook until potatoes are tender.
- Drain water, turn off heat, and return to pot. Add butter and cream cheese and start mashing.
- Next add sour cream, salt, pepper, and 1 cup cheese. Continue to mash or use a hand mixer to get a really creamy texture.
- Preheat oven to 340 degrees F. Prepare an 8×11 casserole dish with nonstick cooking spray.
- Add mashed potatoes to your prepared casserole dish cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes or until cheese is melted.
- Garnish is desired and serve.
