With tasty ingredients, these Cheesy Mashed Potatoes are the perfect side dish for holidays, parties or dinnertime. You will not be able to get enough.
I grew up a bread and potatoes girl and that has not changed to this day, especially when it comes to these Cheesy Mashed Potatoes.
There is no denying if something has cheese in it, I’m all for it. This recipe is a family favorite.
We love making it for various holidays, its that perfect side dish that everyone usually loves and goes great with pretty much any main dish as well.
These Cheesy Mashed Potatoes has 3 different cheese in them, not counting the cream cheese. So trust me when I say that they are cheesy.
Everything works so well together and this will become a family favorite and you will want to make it all the time.
If you are looking for that perfect and easy side dish to make for any occasion, you cannot miss out on these potatoes.
Some of our other favorite side dish recipes that we have on our site include: Homemade Tater Tots, Sweet Potato Dinner Rolls and Brussel Sprout Casserole.
WHY THIS RECIPE WORKS:
- With various but easy to find ingredients, this comes together quickly.
- The 4 cheeses gives this an amazing flavor without being over powering.
- This can be served for holidays or just your regular dinner.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Russet potatoes
Water
Salted butter
Heavy cream
Medium cheddar cheese
Mozzarella cheese
Parmesan cheese
Sour cream
Parsley
Salt
Garlic powder
Pepper
Cream cheese
HOW TO MAKE CHEESY MASHED POTATOES, STEP BY STEP:
- In a large pot add the potatoes. Cover with room temperature water so the water covers the potatoes by an inch or 2. Add 2 tablespoons of salt and stir together.
- Set the pot on the stove over medium-high heat until the water reaches a boil. Reduce the temperature to keep a steady boil that doesn’t overflow.
- Boil until the potatoes are fork tender. The amount of time it will take to cook the potatoes will depend on how large your pieces are, about 15 minutes.
- Remove from the heat and drain in a large colander and preheat the oven to 350 degrees F and spray a 3-4-quart casserole dish lightly with cooking spray.
- While the potatoes cook, in a microwave safe bowl or liquid measuring cup, microwave the butter and cream together until warm and melted together.
- Once the potatoes are draining, pour this liquid into the now empty pot where the potatoes were cooked.
- Use a potato ricer to rice the potatoes back into the pot. Alternatively, you can add all the cooked potatoes back to the pot and use a potato masher, or hand mixer to mix until smooth.
- Add the shredded cheeses, sour cream, parsley, salt, garlic powder, and pepper. Stir to combine. Put a lid over the pot for a few minutes to let the cheeses melt a little bit.
- Add the sour cream and cheese and give it one more quick stir.
- Dollop into the casserole dish and spread so it’s even on top. Top with the remaining cheese and bake for about 10-15 minutes or until the cheese is melted.
- Remove from the oven, garnish with parsley, and serve hot.
CAN I USE ANOTHER TYPE OF POTATO?
While we find that Russet Potatoes are the best in this recipe you can use Yukon Gold or Red potatoes as well.
The reason we like the Russet Potatoes it seems that they create a creamier texture and overall flavor for this recipe, but substitute if you’d like.
CAN I ADD ADDITIONS TO THIS RECIPE?
Absolutely, this is just a base recipe that we love and use to quickly throw together. Some other things you can add to spruce it up include:
- Bacon
- Thyme
- Chives
- Rosemary
These are just some herbs that we find taste really well and adding bacon would make it more like a loaded mashed potato situation.
WHAT OTHER CHEESE CAN I USE?
While we love the combination of cheese’s that we have in this recipe you can switch them up, or you can just use one type.
Some other cheeses that would work for this recipe include: Gruyere, Fontina, Colby Jack, Monterey Jack, etc.
Use any combination that you like, just make sure you are using freshly shredded cheese.
DO I HAVE TO USE A POTATO RICER?
While we absolutely love having a potato ricer on hand since it helps get the potatoes smaller and easier to mash, you do not need to use one.
Instead of ricing the potatoes you can just mash them with a potato masher by hand, this will still do the job, just maybe not as quickly.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 3-4 days.
To reheat, place in the oven, covered at 350 degrees F until heated through, or place servings in the microwave until heated through.
I do not recommend freezing this recipe as the texture will change after thawing, especially with the cheese in it.
TIPS AND TRICKS:
- If you cook your potatoes in unsalted water, you will need more salt. I highly recommend salting your cooking water.
- Using freshly shredded cheese is imperative to this recipe. Pre shredded cheese will not melt as nicely and will affect the texture of the potatoes.
- Do not over mix your potatoes if you are using a hand mixer or they will become gluey.
- If you do not have a potato ricer you can just use a potato masher.
- If you want it herbier you can add fresh thyme, chives, or fresh rosemary with the parsley.
- Feel free to add bacon if you want a loaded baked potato type dish.
- You can make these ahead of time up until adding the potatoes to the casserole dish. Cover with foil and refrigerate for up to a day before baking. Remove the potatoes when you preheat the oven. Bake covered for 30 minutes, remove foil and top with cheese and bake for an additional 15-20 or until the cheese is melted.
- Other cheeses can be used, see above on ideas.
- We do not recommend freezing this recipe.
When it comes to a delicious side dish recipe that you can’t get enough of, you need to make these Cheesy Mashed Potatoes.
If you like this recipe you might also like:
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Cheesy Mashed Potatoes
Ingredients
- 4 pounds russet potatoes washed, peeled, and cut into large chunks
- Water plus 2 Tablespoons salt for boiling potatoes
- 8 Tablespoons salted butter
- ½ cup heavy cream
- 2 cups medium cheddar cheese freshly shredded
- 1 cup mozzarella cheese freshly shredded
- ½ cup parmesan cheese freshly shredded
- ¼ cup sour cream
- 2 Tablespoons freshly chopped parsley
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 4 ounces cream cheese softened and cut into small squares
Topping:
- 1/3 cup cheddar cheese freshly shredded
- More parsley for garnish
Instructions
- In a large pot add the potatoes. Cover with room temperature water so the water covers the potatoes by an inch or 2. Add 2 tablespoons of salt and stir together.
- Set the pot on the stove over medium-high heat until the water reaches a boil. Reduce the temperature to keep a steady boil that doesn’t overflow.
- Boil until the potatoes are fork tender. The amount of time it will take to cook the potatoes will depend on how large your pieces are, about 15 minutes.
- Remove from the heat and drain in a large colander and preheat the oven to 350 degrees F and spray a 3-4-quart casserole dish lightly with cooking spray.
- While the potatoes cook, in a microwave safe bowl or liquid measuring cup, microwave the butter and cream together until warm and melted together.
- Once the potatoes are draining, pour this liquid into the now empty pot where the potatoes were cooked.
- Use a potato ricer to rice the potatoes back into the pot. Alternatively, you can add all the cooked potatoes back to the pot and use a potato masher, or hand mixer to mix until smooth.
- Add the shredded cheeses, sour cream, parsley, salt, garlic powder, and pepper. Stir to combine. Put a lid over the pot for a few minutes to let the cheeses melt a little bit.
- Add the sour cream and cheese and give it one more quick stir.
- Dollop into the casserole dish and spread so it’s even on top. Top with the remaining cheese and bake for about 10-15 minutes or until the cheese is melted.
- Remove from the oven, garnish with parsley, and serve hot.
Notes
- If you cook your potatoes in unsalted water, you will need more salt. I highly recommend salting your cooking water.
- Using freshly shredded cheese is imperative to this recipe. Pre shredded cheese will not melt as nicely and will affect the texture of the potatoes.
- Do not over mix your potatoes if you are using a hand mixer or they will become gluey.
- If you do not have a potato ricer you can just use a potato masher.
- If you want it herbier you can add fresh thyme, chives, or fresh rosemary with the parsley.
- Feel free to add bacon if you want a loaded baked potato type dish.
- You can make these ahead of time up until adding the potatoes to the casserole dish. Cover with foil and refrigerate for up to a day before baking. Remove the potatoes when you preheat the oven. Bake covered for 30 minutes, remove foil and top with cheese and bake for an additional 15-20 or until the cheese is melted.
- Other cheeses can be used, see above on ideas.
- We do not recommend freezing this recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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