Name: Cheesy Mashed Potatoes Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 5 pounds Yukon gold russet potatoes, peeled and cut into quarters; 1 tablespoon kosher salt; 8 ounces cream cheese, softened to room temperature; ½ cup sour cream, warmed; ½ cup half and half, warmed; 4 tablespoons salted sweet cream butter, melted; 2 teaspoons onion powder; 1 teaspoon kosher salt; ½ teaspoon fresh cracked black pepper; 1 teaspoon dried parsley; 4 cups fresh shredded Colby jack cheddar cheese, divided into 2 cups and 2 cups; 1 tablespoon chopped fresh chives, optional garnish

Jump to Recipe·5.2 from 32 reviews

Cheesy Mashed Potatoes are the ultimate comfort food: creamy, rich, and loaded with an irresistible cheese pull in every bite. This swoon-worthy side dish pairs pillowy Yukon gold potatoes with a luscious blend of cream cheese, sour cream, two kinds of shredded cheese, and just enough seasoning to make every forkful deeply flavorful. Whether you’re gearing up for the holidays or just want something extra cozy on a chilly night, Cheesy Mashed Potatoes are the sort of dish friends and family will ask for again and again.

Cheesy Mashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cheesy Mashed Potatoes lies in the simplicity of the ingredients—each one is essential, from the buttery potatoes to the sharp, melty cheese, and they all work together to deliver that luxurious, craveable texture and flavor.

Yukon gold or russet potatoes: The starchy base gives that perfect creamy bite and soaks up all the delicious extras.
Kosher salt: Seasons the potatoes as they simmer, bringing all the flavors to life.
Cream cheese (softened): Adds a velvety tang and super silky texture to your mash.
Sour cream (warmed): Gives a hint of tang, adding just the right amount of richness and moisture.
Half and half (warmed): Contributes creaminess without being too heavy—just enough to loosen and enrich the potatoes.
Salted sweet cream butter (melted): Infuses the mash with richness and a touch of sweetness.
Salted sweet cream butter (softened): Perfect for buttering the baking dish so nothing sticks and every bite is buttery.
Onion powder: Adds a subtle depth and savory warmth to the flavor profile.
Kosher salt (for mashing): Ensures every layer is properly seasoned.
Fresh cracked black pepper: Brings brightness and just a little heat.
Dried parsley: A touch of herbal freshness that lightens up the dish.
Colby jack cheddar cheese (fresh shredded): The star ingredient—melted through and on top for next-level cheesiness.
Chopped fresh chives (optional garnish): Add a burst of color and fresh, mild onion flavor for a pretty and tasty finishing touch.

How to Make Cheesy Mashed Potatoes

Step 1: Boil the Potatoes

Start by piling your peeled and quartered potatoes into a large pot, then cover them with water and toss in the kosher salt. Bring everything to a gentle boil over medium-high heat. Cook for about 20 to 25 minutes, or until the potatoes yield easily to a fork—this means they’ll mash effortlessly and uniformly later. Drain them well and set aside so they don’t soak up excess water.

Step 2: Mix the Dairy Base

To the now-empty pot (no need to wash it!), add the softened cream cheese, warmed sour cream, warmed half and half, and melted butter. Stir them together gently—this combo is key to achieving those ultra-decadent, Cheesy Mashed Potatoes you’re dreaming of.

Step 3: Prepare the Baking Dish

While the potatoes are cooking, get your oven ready by preheating it to 375°F. Take your softened butter and generously grease a 9×13 inch baking dish, making sure to coat all the corners. This will not only keep your potatoes from sticking, but it’ll also help crisp the edges for a dreamy finish.

Step 4: Mash the Potatoes

Transfer the drained potatoes back into the pot atop the dairy mixture. Sprinkle over the onion powder, additional salt, cracked black pepper, and dried parsley. With a potato masher, start mashing everything together. You want the mix to be incredibly smooth, with only a trace of texture left—this is where Cheesy Mashed Potatoes really become something special.

Step 5: Stir in the Cheese

Once your potatoes are mostly smooth, fold in the first 2 cups of shredded Colby jack cheddar cheese. When you stir this in while the potatoes are still warm, the cheese melts and strings through the mash, giving you that gooey, cheesy stretch that’s impossible to resist.

Step 6: Assemble and Bake

Spread your luscious mash evenly into the buttered baking dish. Cover tightly with aluminum foil—this helps lock in moisture and allows for an ultra-creamy result. Bake covered for 30 minutes, allowing all the flavors to meld.

Step 7: The Cheesy Finish

Uncover the potatoes, sprinkle over the remaining 2 cups of cheese, and return to the oven for 10 minutes. Watch as the cheese bubbles and melts into a gorgeous golden blanket. Let your Cheesy Mashed Potatoes rest for 5 minutes after baking (they’ll be bubbly and hot!), then top with fresh chives if you’d like a pop of green and a little mild onion flavor.

How to Serve Cheesy Mashed Potatoes

Garnishes

A final flourish is the secret to elevating any batch of Cheesy Mashed Potatoes. Try scattering chopped fresh chives, a sprinkle of more fresh cracked pepper, or a shimmer of extra cheese over the top for even more flavor and visual appeal. You can even finish with a light dusting of smoked paprika for a little warmth and color.

Side Dishes

Cheesy Mashed Potatoes are showstoppers next to classic roast meats, like prime rib or turkey, but just as welcome at weeknight dinners with meatloaf or rotisserie chicken. They love hanging out with simple green beans, a bright garden salad, or buttery peas, offering a creamy counterpoint to crisp veggies and rich mains.

Creative Ways to Present

To really impress your guests, try piping Cheesy Mashed Potatoes into individual ramekins for a stunning, portioned side. For a rustic vibe, serve them straight from the baking dish at the center of the table. You can even use leftovers to top a shepherd’s pie or stuff them into roasted bell peppers for a twice-baked twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Cheesy Mashed Potatoes in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to three days, making them perfect for meal prepping or next-day comfort food.

Freezing

Cheesy Mashed Potatoes actually freeze beautifully. Spoon cooled leftovers into freezer-safe containers or bags, pressing out as much air as possible. They’ll keep in the freezer for up to two months. When ready to enjoy, thaw overnight in the fridge for the best results.

Reheating

To reheat, cover the potatoes and warm them gently in a 350°F oven until hot. If they seem a bit thick, stir in a splash more half and half or milk. Individual servings can be microwaved—just stop to stir halfway so they reheat evenly and don’t dry out.

FAQs

Can I use a different type of potato for Cheesy Mashed Potatoes?

Absolutely! While Yukon golds and russets are classic for their creamy yet fluffy consistency, you can use red potatoes or even a mix for slightly different textures. Just remember, starchy potatoes yield the smoothest, fluffiest mash.

What if I don’t have Colby jack cheddar cheese?

No worries at all. You can substitute with any good melting cheese you like—try mozzarella for extra stretch, sharp cheddar for punchier flavor, or even pepper jack for a little heat. Blending a couple varieties adds nice complexity.

Can I make Cheesy Mashed Potatoes ahead of time?

Definitely! Prepare and assemble the entire dish (stop before baking), then cover tightly and refrigerate up to 24 hours in advance. Simply bake as instructed when you’re ready to serve, adding a few extra minutes if needed to ensure everything is piping hot.

How do I prevent my mashed potatoes from becoming gummy?

To keep your Cheesy Mashed Potatoes light and fluffy, avoid over-mixing once you add the potatoes to the dairy and cheese. Use a potato masher or ricer and mash just until smooth—overworking releases too much starch, which creates a gluey texture.

Are Cheesy Mashed Potatoes gluten-free?

Yes! This recipe doesn’t call for any flour or wheat-based thickeners, so Cheesy Mashed Potatoes are naturally gluten-free. As always, double check your packaged ingredients to be sure (especially with cheese, just in case).

Final Thoughts

There’s truly nothing like digging into a bubbling, stovetop-to-oven pan of Cheesy Mashed Potatoes—every bite is pure joy, and it’s sure to become a staple at your table. I hope you give this recipe a try and share it with those you love!