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This Cheesy Mashed Potatoes recipe is fluffy, creamy, buttery, irresistibly smooth and loaded with cheese. It comes together with simple ingredients, a few easy steps and a 15 minute prep-time.
There is a reason mashed potatoes is always the ultimate side dish for family meals and holiday gatherings. If you love easy potatoes recipe, you should also try Air Fryer Diced Potatoes, Cheesy Smashed Potatoes, or my Lebanese Spicy Potatoes Recipe.
Ingredients You’ll Need
When it comes to making mashed potato recipes, I like keeping it simple. In the end mashed potatoes recipes have always needed just a few ingredients. Here is what I like to include:
- Potatoes: For this recipe, Russet potatoes or Yukon gold potatoes are a great choice.
- Butter: You can’t have mashed potatoes without butter. It’s a must.
- Half and half: A cup of half and half milk makes these mashed potatoes silky smooth. You could use heavy cream if you like.
- Cheddar cheese: A mild cheddar cheese gives the dish a great cheesy flavor. Cream cheese or sour cream also work.
- Seasonings: Keep it simple with salt and pepper.
- Garnish: Chopped chives give a hint of color and a little herby taste to the final dish when serving.
Find full measurements and instructions in the recipe card at the bottom of the page.
How To Make Cheesy Mashed Potatoes
Recipe Tips
- For extra smooth potatoes, use a potato ricer.
- Salting the water as the potatoes cook enhances their flavor from the inside out, so you won’t need to add as much salt afterward.
- Add cream cheese for extra creaminess.
- Cut the potatoes roughly the same size. You want them to cook as evenly as possible.
Serving Suggestions
I love pairing mashed potatoes with a side of protein and veggies. You can serve it with main dishes like my Oven Roasted Spatchcock Chicken, Boneless Lamb Leg Roast, or for holidays you could pair it with my Roasted Boneless Turkey Breast recipe. For a vegetable side, you can serve it with some Easy Mixed Vegetable, Brown Sugar Glazed Carrots, Garlic Parmesan Green Beans or even a salad dish like this Simple House Salad recipe.
Storage
Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Reheat the pan in the oven at 350 degrees F for 15-20 minutes until warm, or microwave individual portions for 1-2 minutes.
Freezing: Freeze the mashed potatoes without the cheese topping, keeping in the freezer up to 3 months in an airtight container. Thaw overnight in the fridge, then add cheese and bake.
Common Questions
Yes! You can make the mashed potatoes and put them in a baking dish to refrigerate up to 24 hours before baking. You may need to add a few minutes to the baking time if cold from the fridge.
Absolutely! While cheddar provides a classic flavor, you can use other cheeses like Gruyère, mozzarella, or even pepper jack for a twist. Just be sure the cheese melts well.
A potato ricer or food mill will give you super smooth mashed potatoes. Avoid a blender or food processor as they can make the potatoes gluey.
More Cheesy Recipes
This Cheesy Mashed Potatoes recipe is seriously the best! Tender creamy potatoes with cheddar cheese, butter, and cream makes the ultimate cozy side dish. Plus it’s so easy to reheat and you can make them in advance!
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Cheesy Mashed Potatoes
Ingredients
- 2 lbs Russet potatoes
- 6 tablespoons butter
- 1 cup half and half milk
- 1 ½ cup medium cheddar cheese, divided
- ½ teaspoon salt
- ½ teaspoon pepper
- Chopped chives, to garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside.
- Peel and chop the potatoes into chunks, then boil them in salted water for 15-20 minutes until tender. Drain well.
- Mash the potatoes until smooth.
- Stir in butter, half-and-half, and ½ cup of cheddar cheese while the potatoes are still warm. Season with salt and pepper to taste.
- Transfer the mashed potatoes to the prepared baking dish.
- Sprinkle the remaining cheddar cheese on top. Bake for 25-30 minutes, or until the cheese is fully melted. Broil for an additional 4-5 minutes if desired for a golden crust.
- Garnish with fresh chives and serve hot.
Notes
- For extra smooth potatoes, use a potato ricer.
- Salting the water as the potatoes cook enhances their flavor from the inside out, so you won’t need to add as much salt afterward.
- Add cream cheese for extra creaminess.
- Cut the potatoes roughly the same size. You want them to cook as evenly as possible.
