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For a side dish that gives you a unique taste and texture, these Cheesy Smashed Potatoes are a great choice. They’re the perfect blend of crispy edges, fluffy centers, and gooey cheese. With just a few simple ingredients, you can transform basic potatoes into an irresistible side dish. 

If you love cheesy side dishes, you can also try my Crispy Parmesan Potatoes, Parmesan Chips or Easy Cheesy Popovers recipe.

Sheetpan smashed potatoes topped with cheese.
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Serve these Cheesy Smashed Potatoes for family dinners or casual get-togethers. They pair well with a variety of main dishes, so they’ll fit right in at your weeknight table. With their crunch and cheesy goodness, they’re a guaranteed hit for both kids and adults. 

Why You’ll Love It

  • Cheesy Goodness: The melted cheese takes this dish to the next level, adding rich, savory flavor.
  • Versatile Dish: Works as a side for dinner, a party appetizer, or a snack.
  • Simple Ingredients: Uses basic ingredients you likely already have on hand.

Ingredients You’ll Need

Ingredients needed for making cheesy smashed potatoes.
  • Potatoes: For this recipe, small Yukon Gold potatoes are the ideal size and texture. 
  • Olive oil: Use olive oil, or any neutral oil, to help the seasonings stick to the potatoes.
  • Seasonings: A mix of garlic powder, salt, and pepper give these a great flavor.
  • Mozzarella cheese: Shredded mozzarella melts beautifully over the potatoes. 
  • Garnish: Sprinkle chopped chives over the cooked potatoes and serve them with sour cream for dipping. 

Ingredient Substitutions

Potatoes: Substitute with sweet potatoes for a sweeter, healthier option.

Cheese: Use Parmesan, Gruyère, or a dairy-free cheese alternative.

Toppings: Make these cheesy smashed potatoes into loaded potatoes by adding cooked, chopped bacon, sour cream and chives. 

Herbs: Add dried rosemary or thyme to the spice mix. 

How To Make Cheesy Smashed Potatoes

Potatoes are in a stockpot of water to be boiled.

Step 1: Boil the potatoes. Boil the whole potatoes in salted water for 15-20 minutes until tender, then drain. Pre-heat oven to 425 F.

Yellow potatoes in a bowl with olive oil and seasonings.

Step 2: Season the potatoes. In a bowl, drizzle olive oil over the potatoes and toss. Then season with garlic powder, salt, and paper.

Boiled potatoes are gently smashed to exposed the inner flesh of the potatoes.

Step 4: Smash the potatoes. Place the seasoned potatoes on the baking tray and smash them using a fork, potato masher, or bottom of a heavy cup.

Smashed potatoes are arranged on a baking tray and topped with shredded cheese.

Step 5: Sprinkle with cheese. Evenly sprinkle shredded mozzarella over each potato  

Cheese topped potatoes are baked until the potatoes are crispy and the cheese is melted.

Step 6: Bake. Bake for 15-20 minutes until cheese is fully melted and the edges are crispy brown.

Close up picture of a soft, slightly smashed potato topped with gooey, melty cheese.

Step 7: Garnish and serve. Top with chopped chives and serve with sour cream. 

Helpful Recipe Tips

  • Make sure the potatoes are fork-tender but not overly soft after boiling. This will make them easier to smash while still holding their shape.
  • Smash each potato just once to avoid over-mashing.
  • Don’t overcrowd the pan. Give the potatoes room for air to circulate around them so they crisp up.
  • If the potatoes are sticking to your masher, fork, or cup, spray it with a little cooking spray between uses. 

What to Serve with Cheesy Smashed Potatoes

Grilled Chicken or Steak: A hearty protein pairs perfectly with these crispy potatoes. Try my Grilled Lemon Pepper Chicken Skewers Recipe with it or Grilled Mediterranean Lamb Chops Recipe for a meat option.

Salads: A fresh green salad or coleslaw balances the richness of the cheese.

Roasted Vegetables: Serve alongside roasted carrots, asparagus, or broccoli for a complete meal.

Storing and Reheating

Storing: Place leftovers in an airtight container and store in the fridge for up to 3 days.

To reheat: Reheat in the oven at 350 degrees F for 5-10 minutes until warm. Add a couple minutes under the broiler to recrisp.

Freezing: Freeze the smashed potatoes before baking. Place them on a tray and freeze until solid, then transfer to a freezer-safe bag. Bake them directly from frozen, adding 10 minutes to the cooking time. 

Alternative Cooking Method

Air Fryer: After boiling, seasoning, and smashing, air fry the potatoes at 400 degrees F for 10-12 minutes. Add the cheese in the last 3-5 minutes of cooking. 

Individual smashed potatoes topped with melty cheese and green onions.

Frequently Asked Questions

Can I use a different type of potato?

Yukon gold potatoes are ideal for this recipe because of their buttery texture and creamy flavor, but red potatoes or baby potatoes can also work well.

Can I make this recipe ahead of time?

You can boil and smash the potatoes up to 24 hours in advance, then keep them in the fridge. When you’re ready to serve then, top with cheese and bake. 

What if my potatoes aren’t crisping up?

Broil the potatoes for a few minutes at the end of the cooking time. Watch closely as they can burn quickly.  

What kind of cheese works best?

Gruyère, Mozzarella, or Parmesan are great choices, but you can use any cheese that melts well.

A plate of cheesy potatoes topped with dollops of sour cream.

More Potato Recipes

Cheesy Smashed Potatoes are the ultimate side dish. Lightly crispy, creamy, and cheesy in every bite. Made with simple ingredients and an easy cooking method, this recipe is perfect for weeknight meals and casual gatherings. Add this to your recipe rotation of easy potato side dish ideas.

If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.

5 from 1 vote

Cheesy Smashed Potatoes

These Cheesy Smashed Potatoes are lightly crispy on the outside, fluffy on the inside, and loaded with melted cheese. Topped with fresh chives and served with sour cream, they’re great as a snack or side dish.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 Servings

Ingredients 

  • 1 ½ lbs Yukon gold potatoes
  • 3 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup mozzarella cheese, shredded
  • ½ cup sourcream, to serve
  • Chopped chives, to garnish

Instructions 

  • Preheat the oven to 425°F and grease a 9×13 baking tray.
  • Boil the potatoes in salted water for 15-20 minutes, until tender, then drain well.
  • Transfer the potatoes to a bowl and drizzle with olive oil, then season with garlic powder, salt, and pepper.
  • Place the seasoned potatoes on the prepared baking tray and smash them with a fork or masher.
  • Top with mozzarella cheese and bake for 15-20 minutes until cheese is fully melted and the edges are crispy brown.
  • Garnish with fresh chives and serve hot.

Notes

  • Make sure the potatoes are fork-tender but not overly soft after boiling. This will make them easier to smash while still holding their shape.
  • Smash each potato just once to avoid over-mashing.
  • Don’t overcrowd the pan. Give the potatoes room for air to circulate around them so they crisp up.
  • If the potatoes are sticking to your masher, fork, or cup, spray it with a little cooking spray between uses. 

Nutrition

Calories: 367kcal | Carbohydrates: 32g | Protein: 10g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 39mg | Sodium: 486mg | Potassium: 781mg | Fiber: 4g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 34mg | Calcium: 193mg | Iron: 2mg
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