This Cheesy Mashed Potatoes recipe uses three cheeses, butter, seasonings, and milk, for the ultimate comfort-food side dish. It pairs perfectly with chicken, fish, steak, or a holiday meal. With just 10 simple ingredients, this foolproof potato mash is perfect for both a weeknight meal, or dinner party with guests.
While traditional mashed potatoes stand the text of time as one of my classic side dishes, you won't be able to resist this dish of three-cheese, baked mashed potatoes.
They're like a twice-baked potato casserole with melty cheese on top. But, if you're insistent on serving mashers from a bowl, consider infusing them with fragrant herbs for Rosemary Mashed Potatoes. For a healthier alternative to loads of cream or butter, make my tangy Greek Yogurt Mashed Potatoes.
You're probably here because you love cheese and are going to make these cheesy potatoes, but keep Boursin Mashed Potatoes bookmarked because I know you'll love them.
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Why you'll love this recipe
This side will take Thanksgiving, Christmas, or Easter dinner to a whole new level. These cheesy mashed potatoes are just one of the recipes in my arsenal of mashed potato recipes you'll love.
In my expert opinion, here are a few reasons to make this side dish.
- It tastes like: Twice baked potatoes. There's no baking, scooping and filling of potatoes here, just a cheesy, creamy filling.
- Melted cheese: The melty goodness sits right on top, and no one can resist. But there's more inside!
- Goes with anything: The most versatile side dish that goes with chicken, turkey, sausage, beef, pork chops, kabobs, veggies, fish, and more.
- Easy: This recipe is simple to make, and can be made ahead and re-heated if you want.
Ingredients
Find the full printable recipe with exact measurements and timing below.
- Russet potatoes: The hearty and fluffy base for these cheesy mashed potatoes.
- Kosher salt: Adds an even seasoning and enhances the flavors of the cheese and other ingredients.
- Whole milk: Heated, it helps melt the butter and warm the cheeses so they mix into the mashed potatoes evenly.
- Unsalted butter: I use unsalted so I can control the amount of salt and seasonings in the recipe. It's adds a velvety richness to the side dish.
- Garlic powder: A great universal savory seasoning that brings out the heartiness of the dish.
- Ground black pepper: Just a bit brings home the savory comfort flavors of the potatoes.
- Cream cheese: Make sure this creamy cheese is at room temperature, or very close before mixing it in. Otherwise you'll get lumps.
- Parmesan cheese: The nutty undertones add a great savory umami flavor to the potatoes.
- Cheddar cheese: Grated, it melts right into the mixture and adds loads of cheese flavor.
- Chives: Green onions or chives are a fantastic addition to this recipe as a topping. Not too overpowering, it's the topping that makes each bite taste like a twice-baked potato!
How to make this recipe
Follow the detailed recipe below, and use these tips and steps as a guide.
- Begin by peeling and cutting potatoes into equal sized pieces. This will help them cook evenly.
- Then place the potatoes in a large pot and cover them with cold water by a couple of inches. Add a large pinch of kosher salt to the water for seasoning.
- Bring the water to a boil, then reduce the heat to a simmer. Allow the potatoes to simmer until they're fork-tender but still hold their shape, roughly around 30 minutes. Once done, drain the potatoes thoroughly.
- Meanwhile, heat the milk and butter together either on the stove or in the microwave until the butter is melted and the milk is warm. Be cautious not to overheat.
- Transfer the cooked potatoes to a large mixing bowl or a stand mixer fitted with a whisk attachment. Begin mashing the potatoes until they're finely crumbled.
- Pour in the warmed milk and butter mixture, along with kosher salt, garlic powder, and black pepper.
- Then add the cream cheese, Parmesan cheese, and most of the shredded cheddar, reserving a bit for later.
- Mix everything together until the potatoes are smooth, creamy, and the cheese has just melted into the mixture.
- Once well combined, transfer the cheesy mashed potatoes into a 2-quart baking dish, spreading them out evenly. Sprinkle the remaining shredded cheddar over the top.
- Place the baking dish under the broiler until the cheese topping is just melted and starts to bubble and brown slightly, usually about 1 to 2 minutes.
- Finally, serve the delicious cheesy mashed potatoes, optionally garnishing them with chopped chives for added freshness and visual appeal. Enjoy the creamy, cheesy goodness!
Pro tips & recipe variations
Tips for making cheesy mashed potatoes
- Choose the right potatoes: Opt for starchy varieties like russet potatoes for creamy and fluffy mashed potatoes.
- Don't overcook: Boil the potatoes until they're fork-tender but not mushy to maintain their texture.
- Season the water: Add salt to the water when boiling the potatoes to infuse them with flavor from the inside out.
- Warm the dairy: Heat the milk and butter before adding them to the mashed potatoes to ensure they blend smoothly without cooling down the dish.
- Taste and adjust: Season the mashed potatoes with salt, pepper, and any additional seasonings to taste before serving.
Recipe variations
Once you have the basic recipe down, you can experiment with a few other flavors, cheeses, toppings and more. Note, I haven't tried all of these but they would work well! You can also check out my Mashed Potato Mix Ins recipes.
- Herb-infused: Add fresh or dried herbs like rosemary, thyme, or chives for a fragrant and savory twist.
- Garlic lovers: Mix in roasted garlic cloves for a robust garlic flavor that complements the cheesy richness.
- Bacon and cheddar: Mix in crispy bacon bits and use sharp cheddar cheese for a hearty and indulgent variation.
- Blue cheese and caramelized onions: Swap tangy blue cheese crumbles for the cheddar and add sweet caramelized onions.
- Chipotle and pepper jack: Spice things up with chopped chipotle peppers in adobo sauce and melted pepper jack cheese for a smoky and spicy variation.
Storage & freezing instructions
Refrigeration: Store leftover cheesy mashed potatoes in an airtight container in the refrigerator for up to 5 days. Ensure they cool completely before sealing to prevent condensation and maintain freshness.
Reheating: To reheat, transfer the mashed potatoes to a microwave-safe dish and microwave them in short intervals. You may want to add more shredded cheese to melt on top.
Freezing: If planning to freeze, portion the mashed potatoes into freezer-safe containers or resealable bags, removing as much air as possible to prevent freezer burn. Label with the date and freeze for up to 3 months.
Thawing: When ready to enjoy, thaw the frozen mashed potatoes overnight in the refrigerator or defrost them in the microwave in a safe dish, stirring occasionally to ensure even heating.
What to serve with cheesy potato mash
- Grilled Flank Steak
- Oven Pot Roast
- Grilled Pork Tenderloin
- Braised Short Ribs
- Chicken and Asparagus Rollups
FAQs
Both milk and cream can be used in mashed potatoes, depending on your preference for richness and creaminess. Milk offers a lighter texture, while cream adds luxurious richness. Experiment with both to find the balance that suits your taste and dietary preferences. I prefer milk because I'm already adding butter as well.
Adding egg to mashed potatoes helps bind the ingredients together and can create a richer, firmer texture, particularly when baking or frying the mashed potatoes. It's not a necessary ingredient in my cheesy mashed potatoes.
Sour cream adds tanginess, creaminess, and depth of flavor to mashed potatoes. It also helps to keep the potatoes moist and creamy. If you like that flavor but want a low fat option, try my Greek Yogurt Mashed Potatoes.
You just boiled and heated your potatoes. Don't add cold ingredients or they will cool the mixture down. Hot ingredients such as warm milk and melted butter should be mixed into mashed potatoes to maintain their creamy texture. Cold ingredients like cheese should be at room temperature to ensure even blending without cooling down the mashed potatoes.
More easy side dishes
Browned Butter Green Beans
Rosemary Glazed Carrots
Roasted Squash and Wild Rice Salad
Middle Eastern Yellow Rice
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📖 Recipe
Cheesy Mashed Potatoes Recipe (Three Cheeses)
Ingredients
- 1 teaspoon kosher salt (plus more for boiling potatoes)
- 4 pounds russet potatoes (peeled and cut into 2-inch pieces)
- ½ cup whole milk (heated)
- 4 tablespoons unsalted butter (melted with the milk)
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 4 ounces cream cheese (room temperature)
- ¾ cup (3 ounces) finely grated Parmesan cheese
- 2 cups (6 ounces) shredded cheddar (DIVIDED)
- Chopped chives (optional garnish)
Instructions
- Place potatoes in a large pot, cover with cold water by 2 inches and add a teaspoon or so of kosher salt. Bring to a boil, then reduce to a simmer. Simmer until fork-tender but not falling apart, about 30 minutes; drain.
- Just before the potatoes are done, heat milk (on the stove or in the microwave) with the butter, just until the butter is melted and milk is warm.
- Transfer potatoes to a large mixing bowl or mixer with the whisk attachment. Mash, then beat (with a hand mixer, or stand mixer) on medium speed until finely crumbled.
- Add milk and butter mixture, 1 teaspoon kosher salt, garlic powder, black pepper, cream cheese, Parmesan cheese, and all but ¾ cup of the shredded cheddar.
- Mix until the potatoes are smooth and creamy and cheese has just melted. Transfer mashed potatoes to a 2-quart baking dish and top with remaining ¾ cup shredded cheddar.
- Place under broiler until cheese topping is just melted, 1 to 2 minutes. Serve, topped with chopped chives if desired.
Nutrition
Side Dish Recipes
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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