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Cheesy Mashed Potatoes Recipe

Cheesy Mashed Potatoes Recipe

Everyone who has tasted these creamy, cheesy potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
TOTAL TIME: Prep: 40 min. Bake: 40 min. YIELD:10 servings


  • 6 large potatoes, peeled and quartered
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/3 cup chopped onion
  • 1 egg
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Additional shredded cheddar cheese, optional


  • 1. Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
  • 2. In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 10 servings.

Nutritional Facts

1 serving (3/4 cup) equals 328 calories, 14 g fat (9 g saturated fat), 66 mg cholesterol, 633 mg sodium, 42 g carbohydrate, 4 g fiber, 10 g protein.

Reviews for Cheesy Mashed Potatoes

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Reviewed Feb. 9, 2014

"The best darn cheesy mashed potato recipe the whole family can enjoy! Never have ANY leftover!!!"

Reviewed Jul. 15, 2012

"I made these to go with dinner tonight, an my husband has already requested that I make them more often! I'm thinking of playing with a couple different cheeses even. These potatoes were so creamy and delicious... Definitely a keeper!"

Reviewed Apr. 12, 2012

"Made this for Easter & everyone loved it! I did not add the onion. Next time I will only add 1 teaspoon of the salt - it was definitely too salty for my taste. Based on the expression on my mom's face, it was too salty for her, too, but she was too polite to say so."

Reviewed Jan. 31, 2012

"I didn't peel the potatoes, so it gave the dish an earthy, hearty feel and taste. I did decrease the cream cheese by half and used 1% milk to moisten and cut calories."

Reviewed Jan. 2, 2012

"this were a HUGE hit at our family Christmas gathering...will definitely make again!"

Reviewed Jul. 13, 2010

"These are great, although I had to substitute buttermilk for the sour cream and after I baked them, they were a little too dry. I'm thinking with the sour cream that wouldn't be an issue. Still, really tasty."

Reviewed Nov. 22, 2009

"Make these every Thanksgiving. They always go fast! Terrfic!"

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