These cheesy mashed potatoes whip up in just 35 minutes and result in the creamiest, richest potatoes. Made with two types of cheese, they're going to become your new favorite side dish for Holiday dinners and any time you're craving a heart meal.
Jump to:
If you're looking to step up your mashed potato game this year, you've come to the right place! This cheesy mashed potato recipe takes all the glorious flavor and comfort of traditional mashed potatoes and adds cheese - so you know it's going to be even better.
Why you will love this recipe
- Easy to make with minimal ingredients and cooking time. All you need to do is boil, mash and mix!
- Super cheesy with two types of cheese, for the ultimate comfort
- Low maintenance as these mashed potatoes with cheese are even better if they sit for 15 minutes after cooking
- The perfect Holiday side: they are perfect as a side dish for Thanksgiving, Christmas, and Easter - as well as any other family dinner
What you need to make them
Ingredient notes & substitutions
- Potatoes: the best potatoes for mashing are Yukon gold potatoes and russet potatoes, but you can use any kind you have
- Seasonings: the potatoes are lightly seasoned with salt and pepper, and gets a lot of flavor from the cheese. You can adjust seasonings as desired and even add fresh herbs like rosemary, parsley or thyme. You can also add a few garlic cloves to the water when boiling the potatoes for an easy variation.
- Cream cheese: opt for full-fat cream cheese for the richest taste and creamiest texture. Use less cream cheese if you prefer firmer mashed potatoes.
- Parmesan adds amazing flavor. However, any well-flavored hard cheese will work. Gruyere, pecorino and cheddar cheese are great options.
How to make them
- Boil the potatoes, drain them, and add the butter. Mash until the butter is melted.
- Add in the cream cheese and continue mashing
- Fold in the parmesan cheese
- Taste test and season with salt and pepper
Tips & tricks
- Peeling is optional. You don't need to peel the potatoes, but it does make it look nicer.
- Reduce cooking time by cutting the potatoes into small chunks before boiling
- Salt the potato water well as this ensures you're potatoes are well seasoned to start
- Taste as you go and add more salt and pepper if needed
- For a fun twist, top the potatoes with bacon, chives, or parsley before serving
- Use any leftovers to make a mashed potato casserole
Storing, freezing & reheating
Storing: Let the mashed potatoes cool then store them in an airtight container in the fridge for up to four days.
Freezing: The potatoes can be frozen but they do become a bit runny after thawing. Make sure to let them cool before storing them in a freezer bag or other air tight container.
Reheating: Reheat on the stove over medium-low heat. Make sure to stir frequently.
Make ahead: You can make these mashed potatoes the day before serving.
More quick & easy potato sides
Looking for more quick & easy side dishes to try?
- Leftover Boiled Potato Casserole
- Air Fryer Potato Skins
- Leftover French Fries Casserole
- Air Fryer Baked Potatoes
- Air Fryer Baby Potatoes
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Cheesy Mashed Potatoes
Print RateIngredients
Cheesy Mashed Potatoes
- 2 lb potatoes peeling optional, cut in smaller pieces
- 1 tablespoon salt for seasoning potato boiling water
- ¼ cup salted butter
- 1 cup cream cheese
- 1 cup shredded Parmesan cheese or other flavorful cheese like Gruyere, Pecorino or cheddar
- ½ teaspoon fine table salt or according to taste
- ½ teaspoon ground black pepper or according to taste
Instructions
- To start, boil the potatoes in a large pot with salted water until tender, then drain them.2 lb potatoes, 1 tablespoon salt
- Mash the potatoes, then add butter and keep mashing until the butter is melted and well mixed in.¼ cup salted butter
- Add cream cheese and mix until well incorporated.1 cup cream cheese
- Fold in shredded Parmesan cheese, then taste test and season with salt and pepper as needed.1 cup shredded Parmesan cheese, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
Equipment (may contain affiliate links)
- Measuring cups
- Potato masher
Video
Notes
- Reduce cooking time by cutting the potatoes into small chunks before boiling
- Salt the potato water well as this ensures you're potatoes are well seasoned to start.
- Taste as you go and add more salt and pepper if needed
- For a fun twist, top the potatoes with bacon, chives, or parsley before serving
- Use any leftovers to make a mashed potato casserole
- Storing: Let the mashed potatoes cool then store them in an airtight container in the fridge for up to four days.
- Freezing: The potatoes can be frozen but they do become a bit runny after thawing. Make sure to let them cool before storing them in a freezer bag or other air tight container.
- Reheating: Reheat on the stove over medium-low heat. Make sure to stir frequently.
- Make ahead: You can make these mashed potatoes the day before serving.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Comments
No Comments