Extra Cheesy Mashed Potatoes

Extra Cheesy Mashed Potatoes are loaded with three kinds of cheese: cream cheese, parmesan, and cheddar. They’re light, fluffy, and the perfect cheesy side dish for your dinner table.

cheesy mashed potatoes topped with chives in a green bowl, next to a small wooden bowl of shredded cheddar.

If you love flavor in your mashed potatoes, this is the dish for you! Extra Cheesy Mashed Potatoes are a decadent, creamy side dish that your whole family will love.

Similar to my Mashed Potato Casserole, these potatoes sport the addition of a block of cream cheese. It really does make for the creamiest mashed potatoes that reheat beautifully.

These potatoes also have grated parmesan and shredded cheddar, which add a nuttiness and buttery flavor. And, if you use sharp cheddar, it’ll add a bit of a sharp bite.

No mashed potato recipe is complete without butter, so this one has that, too. It’s a must for that buttery potato flavor!

This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these link.

Jump to:
bowl of cheese mashed potatoes with a smaller bowl of shredded cheddar next to it.

Top tips

  • This recipe calls for salting the water that the potatoes cook in AND salting the mashed potatoes themselves. This is key to well-seasoned mashed potatoes!
  • I used a potato masher to mash the potatoes, but you can use a potato ricer or even a handheld mixer (just don’t over mix or the potatoes will be gummy).
  • Want to preserve the classic white color of the potatoes? Use a shredded white cheddar instead of a classic cheddar.

Ingredients

potatoes, cheddar, cream cheese, and other ingredients on a white table.
  • Russet or Yukon Gold potatoes are best for mashed potatoes.
  • We’ll use three cheeses: cheddar, parmesan, and cream cheese.
  • Butter is a must for mashed potatoes!
  • We’ll salt both the cooking water and the mashed potatoes themselves.
  • Chives add a pop of color and flavor to the top.

How to make extra cheesy mashed potatoes

Start by peeling the potatoes and cutting them into 2-inch pieces. You can use either Russet potatoes or Yukon Gold potatoes.

peeled whole potatoes and peeled chopped potatoes on a cutting board with potato peels and a peeler.

Place the chopped potatoes in a large pot, and cover with water. Add 2 tablespoons of salt to the water, and place over medium-high heat.

Bring the water to a boil, then reduce to a simmer and cook for 15–20 minutes, or until a fork slides easily through the potatoes.

chopped potatoes in water in a large pot.

Drain the potatoes thoroughly, then place them back in the large pot. Let the potatoes sit and steam for 5 minutes, to further dry them out.

Then, add the cream cheese, melted butter, shredded cheddar, and grated parmesan.

potatoes, cream cheese, cheddar, and parmesan in a large pot.

Use a potato masher, potato ricer, or handheld mixer to mash the potatoes.

If you are using a mixer, be careful not to over mix the potatoes, which will make them gummy.

potato masher mashing potatoes in a large pot.

Transfer the cheesy mashed potatoes to a serving bowl, top with chives and a little more shredded cheddar/parmesan, and serve!

Can I make cheesy mashed potatoes ahead of time?

Cheesy Mashed Potatoes are great for making ahead. After mashing, transfer the mixture to a 13×9 inch casserole dish, cover, and refrigerate for up to 2 days.

Reheat the potatoes in a 350°F oven, covered with foil, for 40–50 minutes or until warm throughout.

cheesy mashed potatoes in a green bowl, topped with chives and melted butter.

Variations

Make these potatoes your own with these easy variation ideas.

  • Use your favorite variety of cheese in place of the cheddar, such as Gruyere, Swiss, Colby Jack, Asiago, or Manchego. You can also use White Cheddar, which will keep the mashed potatoes white.
  • Add crumbled cooked bacon to the top!
  • Top the potatoes with chopped parsley instead of chives.

Frequently Asked Questions

What type of potatoes are best for mashing?

Russet or Yukon Gold potatoes are the best choices for mashing. You can also use red-skinned potatoes.

What’s the best tool for mashing potatoes?

A potato masher or a potato ricer can be used to mash potatoes. You can also use a mixer, provided that you don’t over mix the potatoes (which will make them gummy).

What causes mashed potatoes to be gluey or sticky?

Mashed potatoes that are gluey, sticky, or gummy have been over mixed.

How long will leftover mashed potatoes keep?

Leftovers will keep for up to one week in the refrigerator.

cheesy mashed potatoes topped with chives and butter in a green bowl, next to smaller bowls of cheddar and parmesan.

Tips and ideas for leftover mashed potatoes

Leftover cheesy mashed potatoes can be stored in the refrigerator for up to one week. Here are a few ideas for leftovers:

You can also freeze these cheesy mashed potatoes. Place them in a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator for 24 hours, then re-warm them in a 350°F oven (covered with foil).

More potato recipes

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

cheesy mashed potatoes in a green bowl, topped with chives and shredded cheddar.

Extra Cheesy Mashed Potatoes

Published by Kate
These cheesy potatoes have three kinds of cheese for maximum cheesiness!
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 319 kcal

Ingredients
  

  • 5 lbs Russet OR Yukon Gold potatoes
  • 2 tablespoons + 1½ teaspoons salt, divided
  • 8 oz cream cheese
  • ½ cup (1 stick) butter, melted
  • 1 cup finely grated parmesan cheese
  • 1 cup shredded cheddar cheese
  • For garnish: fresh chopped chives

Instructions
 

  • Peel the potatoes and cut into 2 inch pieces. Place in a large pot and cover the potatoes with water. Add 2 tablespoons salt to the water.
  • Place the pot over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15–20 minutes.
  • Drain the potatoes and place them back in the pot. Let the potatoes sit for 5 minutes to let them dry out a bit.
  • Add the cream cheese, butter, parmesan, cheddar, and remaining 1½ teaspoons salt to the pot. Mash with a potato masher until smooth.
  • Transfer to a serving dish and top with fresh chives and additional parmesan or cheddar.

Nutrition

Calories: 319kcalCarbohydrates: 35gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 46mgSodium: 763mgPotassium: 844mgFiber: 4gSugar: 2gVitamin A: 542IUVitamin C: 37mgCalcium: 183mgIron: 2mg
Keyword cheesy mashed potatoes
Did You Make This Recipe?Please leave a star rating and comment below!

Comments

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating