Cheesy Mashed Potatoes
Cheesy mashed potatoes are the ultimate comfort food. They’re creamy and cheesy and will be your new favorite mashed potato recipe.
Love mashed potatoes? Try Yukon Gold Mashed Potatoes or Red Skin Mashed Potatoes Recipes.
What are Cheesy Mashed Potatoes?
This cheesy mashed potato recipe will make you want to eat the entire dish by yourself! It’s loaded with two different kinds of cheeses, garlic powder, and melted butter, and finished off with crispy shallots and chives.
It only takes about an hour to cook. You can easily do the steps in between cooking other dishes as well. This is what makes it a great side dish for any meal.
Also, this dish is easy to make your own with other ingredients or different cheeses, depending on what you like best. Or pair them with the other dishes on the table or use the leftovers to make potato perogies.
Ingredients
This easy recipe requires some basic ingredients that you can find at your local grocery store.
- Russet potatoes – Peel and chop the potatoes into small cubes before boiling them.
- Salt – Kosher salt is best for cooking and baking.
- Butter – Use unsalted and melted butter in this recipe.
- Milk – Whole milk or 2% milk will work.
- Garlic powder – For delicious flavor.
- Sour cream – It’s going to make the mashed potatoes extra creamy.
- Cheddar cheese and parmesan cheese – Buy a block of cheese and shred it yourself for the best flavor. Pre-shredded cheese has a waxy coating that doesn’t melt as well.
- Chives – To garnish the mashed potatoes. Green onions are great too.
- Shallots – Crispy shallots will add flavor and crunchy texture to the top of the potatoes.
- Olive oil – For cooking the shallots.
What’s the Best Way to Mash Potatoes?
There are a few different ways you can mash the potatoes after they’ve been boiled.
Some options are a potato ricer, a hand mixer, or a metal potato masher.
My personal favorite tool is a potato masher. Use a potato masher to mash the potatoes until they are just mashed. It’s okay to have some lumps. Then add in the butter and milk and mash with a masher just until the milk is absorbed. Then switch to a wooden spoon and stir in cheese and sour cream to get the potatoes to a perfect consistency.
How to Make Cheesy Mashed Potatoes
Making these creamy mashed potatoes is so easy and the perfect side dish for any meal.
Cook: Cover the potatoes with cold water and gently boil until they’re soft all the way through. Carefully drain out all the water.
Mash: Using a potato masher, mash the potatoes until they’re no longer lumpy.
Be careful not to overmix the potatoes at this stage because you still need to add in the cheese, milk, and flavorings. Overmixing will result in turning your potatoes into a gel-like substance that tastes gummy and isn’t suitable to serve. If it gets to this point, you’ll need to start over.
Flavor: Add in the butter, milk, garlic powder, salt, pepper, sour cream, and cheddar cheese until they have a creamy texture.
Bake: Spread the mashed potatoes into a baking dish and sprinkle with the remaining cheddar and Parmesan cheese. Bake the potatoes until the top is golden brown.
Prep the shallots: While the potatoes are baking, saute the shallots in olive oil until golden and crispy.
Remove to a paper-lined plate to drain and cool.
Garnish mashed potatoes with crispy shallots and chives, or even parsley, just like in our recipe for garlic mashed potatoes. Serve immediately.
Recipe Tips
These tips and tricks will help you make the best cheesy mashed potato bake.
- To prep ahead. Peeled potatoes can chill in cold water for up to 4 hours before boiling. Keep them stored in a cool place.
- Do not overmix. Fold in your sour cream and cheese with a wooden spoon and not a potato masher to avoid overmixing, or else you will end up with gummy or gluey textured potatoes.
- Taste and season. Make sure to taste and season the potatoes every step of the way to ensure they are flavorful.
- Baking the next day. If you’re baking the potatoes the next day, cover and refrigerate them for up to 24 hours. Bake at 350F for 45 minutes until they’re warmed through and golden.
- For extra golden top. After baking, turn on the broiler and let the potatoes sit for another minute or two for an extra golden top. Keep an eye on them as the cheese can burn easily.
- Garnish! Don’t forget to garnish with green onions or fresh chives for a pop of color.
Variations
These are the best cheesy mashed potatoes because you can alter them to fit your tastes and preferences. Here are some tips to get you started.
Potatoes: Yukon Gold, yellow potatoes, or substitute cauliflower for a low-carb version.
Dairy: Use heavy cream, 2% milk, or half and half.
Cheese: Substitute Fontina, Gruyere, or even a little goat cheese.
Flavorings: Add in crumbled bacon, and roasted garlic cloves, or add fresh herbs like rosemary, thyme, or oregano for extra flavor.
How to Serve
You can serve this delicious side dish for a special occasion like Thanksgiving, Christmas, Boxing Day, or New Year’s Eve. It’s also perfect for a simple weeknight meal of chicken and potatoes.
Serve the potatoes slightly warmer than room temperature with the other dishes in the meal.
Pair them alongside main dishes like:
- Bone-In Turkey Breasts
- Buffalo Chicken Tenders
- Simple Whole Roasted Chicken
- Chicken Meatball Stroganoff
Complete your meal with a salad and dessert!
Storing Tips
Refrigerate: If you have leftovers, you can keep them in the casserole dish covered with plastic wrap or an airtight container in the fridge for up to five days.
Reheat: When you’re ready to eat the leftover potatoes, heat them in the microwave, stirring every 30 seconds, until they’re warm all the way through.
Freeze: One of the best things about these mashed potatoes is that you can freeze and save them for later. This comes in really handy if you’re planning a big dinner and want to prep as much as possible beforehand.
The potatoes will keep in a plastic container in the freezer for up to three months.
To reheat, allow them to thaw in the refrigerator overnight, and when you’re ready to eat, bake them according to the directions on the recipe card.
FAQs
These potatoes are the perfect make-ahead side dish. You can make them up to a day ahead of time. Pull them out of the refrigerator and bake them the day you’re ready to eat. Add extra 15 minutes to bake time.
If you don’t want to add cheese to your potatoes, you don’t need to. You can leave out all the cheese or just include a small amount, depending on what you like best.
If you find that your mashed potatoes taste bland, add more butter or salt a little bit at a time. Add a splash of milk if the consistency is too thick. Taste and add more until they’re delicious and flavorful.
More Potato Side Dishes
Cheesy Mashed Potatoes
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Side
- Method: Baked
- Cuisine: American
Description
Cheesy mashed potatoes are the ultimate comfort food. They’re creamy and cheesy and will be your new favorite mashed potatoes recipe.
Ingredients
- 4–5 lbs. Russet potatoes, peeled and diced into 1-inch chunks
- 1 1/2 Tbsp. kosher salt, plus more to taste
- 1/2 cup melted unsalted butter
- 1/2 – 3/4 cups milk
- 1/2 tsp. garlic powder
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup shredded Parmesan cheese
- 4 medium/large shallots, thinly sliced, about 2 cups
- 1/4 cup olive oil, or more as needed
- Fresh chopped chives or green onions, for garnish
- Fresh cracked black pepper
Instructions
- Place potatoes in a large pot and cover with cold water about an inch above the potatoes. Add 1 1/2 Tablespoons of salt and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until knife tender, about 15-20 minutes.
- Preheat the oven to 350 degrees F. Grease 9X13 or 2-3 quart baking dish with non-stick spray or butter and set aside.
- When the potatoes are done, drain out all of the water thoroughly, and using a potato masher, mash the potatoes until desired consistency. Pour the melted butter and milk over the potatoes and sprinkle in the garlic powder. Continue to mash until the potatoes have soaked up the milk. Taste the potatoes and add salt and black pepper as needed.
- With a wooden spoon, fold in the sour cream and 1 cup of cheddar cheese. Avoid over-mixing or the potatoes will become gluey. Taste the potatoes again. Does it need a little more salt? Or maybe a little more milk?
- Spread the mashed potatoes into the prepared baking dish. Sprinkle with the remaining cheddar cheese and Parmesan cheese. Bake, uncovered, for 30 minutes or until the cheese is melted. If desired, broil for 1-2 minutes for golden top.
- While the potatoes are baking, heat oil in a 12-inch non-stick skillet over medium heat. When the oil is hot, add the sliced shallots and cook until softened for 5-7 minutes, stirring occasionally. Reduce the heat to a medium-low and continue to cook for 10-12 minutes, while stirring occasionally. Shallots should be golden brown and crispy. Remove to a paper-lined plate. Shallots will crisp up further as they cool.
- Garnish the potatoes with chives and shallots. Serve immediately.
Notes
- Potatoes: Feel free to use Yukon Gold or yellow potatoes or a combo of all.
- Cheese: Buy a block of cheese and shred it yourself for the best flavor. Pre-shredded cheese has a waxy coating that doesn’t melt as well.
- Shallots: Shallots can be prepared ahead of time and stored in an airtight container at room temperature for up to 4 days. Make sure to cool the shallots first before storing in a closed container.
- Make Ahead: To bake the potatoes the next day, assemble as written, cover tightly with aluminum foil, and refrigerate for up to 24 hours. Bake at 350F for 45 minutes.
Nutrition
- Serving Size: 3/4 cup
- Calories: 539
- Sugar: 5.6 g
- Sodium: 946.1 mg
- Fat: 31.7 g
- Carbohydrates: 51.7 g
- Protein: 15.2 g
- Cholesterol: 67.2 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
