Look, there’s nothing wrong with a comforting bowl of buttery mashed potatoes. But when you need really impressive mashed potatoes to serve for a holiday gathering or a potluck side dish to feed a crowd, these cheesy mashed potatoes are just the thing.
Making fluffy mashed potatoes isn’t just about choosing the right spuds—what you put into them counts. Cream cheese and sour cream add just the right smooth texture and tangy flavor to this cheesy mashed potatoes recipe. Stirring cheddar into the mashed potatoes before baking ensures every bite is cheesalicious. And nobody will complain if you add a generous sprinkle of grated cheese on top, too!
Cheesy Mashed Potatoes Ingredients
- Potatoes: The best types of potatoes to use for mashed potatoes are russet (aka Idaho) potatoes or Yukon Golds. The russet’s thick skin, starchiness and fluffy flesh make it ideal for mashing, while Yukon Gold is a good all-around potato for creaming with butter and dairy. Peel them if you’re using russets, but feel free to leave the thin skins on white, red or gold potatoes.
- Cream cheese: Cream cheese brings a lot of flavor and texture to the party. Allow the cream cheese to soften to room temperature to help it more easily incorporate into the potatoes. But if you forget to take it out of the fridge, you can soften cream cheese safely and quickly in a microwave or air fryer.
- Cheddar cheese: Use freshly grated cheese for the best flavor and even melting. Of course, any pre-shredded cheese works in a pinch. The creamiest option from our Test Kitchen’s picks for the best cheddar cheeses would work well here.
- Sour cream: Sour cream adds a nice tang to the potatoes. You can use low-fat or nonfat, but the point of these potatoes is pure decadence. Why skimp? Plain Greek yogurt also makes a great substitute.
- Onion: For this recipe, our favorite types of onions are freshly chopped white, yellow, or green onions. Avoid using red onions, as they may discolor the potatoes.
- Egg: Adding an egg to your mashed potatoes makes them extra rich and creamy. Use a room-temperature egg, so it incorporates better into the potatoes.
Directions
Step 1: Boil the potatoes
Place the potatoes in a large saucepan and cover them with water. Cover the pan and bring the water to a boil. Cook the potatoes for 20 to 25 minutes, or until they’re very tender. Drain them well.
Step 2: Mash the potatoes
In a bowl, mash the potatoes.
Editor’s Tip: The best tool to mash potatoes is a handheld masher, a potato ricer or a fork. Resist the temptation to dump the cooked potatoes into a food processor or blender. Overmixing gives spuds a gooey, gluey texture.
Step 3: Add the cheese and seasonings
Add the cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper to the potatoes. Beat the potatoes until they’re fluffy and well combined. Transfer everything to a greased 2-quart baking dish.
Step 4: Bake the potatoes
Cover and bake the potatoes at 350°F for 40 to 45 minutes, or until they’re heated through. Sprinkle additional cheese on top, if you’d like.
Editor’s Tip: To increase the gooey factor, sprinkle the baked mashed potatoes with cheese and then place them under the broiler until the cheese is bubbly and melted.
Recipe Variations
- Change the cheese: Replace the cheddar with other good melting cheeses like mozzarella, Gruyere or Monterey Jack. A sprinkle of nutty Parmesan on top will taste great, too.
- Load ’em up: Stir in crumbled, cooked bacon and sliced chives and scallions for a riff on game day-style loaded baked potatoes. Or try them with broccoli and ham—like in this loaded baked potato casserole.
- Kick up the heat: For a bit of spice, add a pinch of cayenne pepper, smoked paprika or crushed red pepper flakes. You can also stir in minced garlic, sauteed bell peppers, diced jalapeno peppers or a dash or two of hot sauce.
- Play with toppings: The mild flavor of mashed potatoes makes them a perfect canvas for toppings. After baking, sprinkle the potatoes with minced fresh herbs (like thyme, parsley or rosemary), roasted red peppers or sauteed mushrooms.
How to Store Cheesy Mashed Potatoes
Leftover cheesy mashed potatoes can be stored in an airtight container in the refrigerator for up to four days. Reheat the potatoes in a 350° oven or in a microwave until they’re heated through.
Can you freeze cheesy mashed potatoes?
Cheesy mashed potatoes can be frozen. After baking, let them cool completely. Transfer the potatoes to a freezer-safe container and freeze them for up to three months. Thaw the cheesy mashed potatoes in the refrigerator overnight before reheating them in the oven or microwave.
Can you make cheesy mashed potatoes ahead of time?
You can make these cheesy mashed potatoes two to four days ahead of time by prepping them through Step 3, then covering and refrigerating them. When you’re ready to bake the potatoes, let the casserole dish sit at room temperature for at least 30 minutes, and then bake them as directed in Step 4 until they’re heated through.
Cheesy Mashed Potato Tips
How do you prevent gummy mashed potatoes?
To prevent gummy mashed potatoes, do not overcook the potatoes (they should be just fork tender). One of the secrets to making the best mashed potatoes is to avoid overmixing them with the other ingredients, as the potatoes can become gluey the more they’re mixed. Mash the potatoes while they’re still warm for the least amount of effort and the smoothest texture.
What do you serve with cheesy mashed potatoes?
Cheesy mashed potatoes go well with roast chicken or sugar-glazed ham. Colorful vegetable side dishes, such as fresh green beans, thyme-roasted carrots or herbed peas bring more color and nutrition to the table.
