Looking for the perfect side dish? This Cheesy Mashed Potatoes recipe combines fluffy Yukon Gold or Russet potatoes with rich cream cheese, sour cream, and melted cheddar for an irresistible flavor. Topped with bubbling, golden cheddar cheese, this dish is a must-have for holidays like Thanksgiving, Christmas, or Sunday dinners. Whether you’re serving it alongside roasted turkey, ham, or grilled chicken, these creamy mashed potatoes are a crowd-pleaser. Plus, with easy make-ahead and storage options, it’s the ultimate time-saver. Try this quick and simple recipe for the best mashed potatoes your family will love!

Ingredients

4 pounds Yukon Gold or Russet Potatoes: Peeled and cut into 2-inch cubes.

Cold Water: Enough to fully cover the potatoes.
1 Large Pinch Salt: Plus additional to taste.
8 ounces Cream Cheese: Softened for easy mixing.

½ cup Milk of Choice: At or near room temperature.
½ cup Sour Cream: At or near room temperature.
½ cup Butter: Melted for added richness.

1 cup Shredded Cheddar Cheese: Divided for mixing and topping.

Table of Contents

Instructions

Prepare the Potatoes:
Place the cubed potatoes into a large pot. Add enough cold water to cover the potatoes, ensuring the waterline is about 1 inch above the potato cubes. Add a large pinch of salt to the water.
Cook the Potatoes:
Heat the pot over high heat. Once the water reaches a boil, reduce the heat to medium and simmer for about 20 minutes, or until the potatoes are very tender. To check doneness, pierce a potato with a fork—it should slide in easily without resistance.

Drain and Mash:
Carefully pour the water and potatoes into a colander to drain thoroughly. Transfer the drained potatoes to a large mixing bowl and lightly mash them with a potato masher.
Preheat the Oven:
Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt the butter in the microwave for 30 seconds or until fully melted but not bubbling or burned.
Mix the Potatoes:
Add the melted butter, softened cream cheese, milk, sour cream, and ½ cup of shredded cheddar to the potatoes. Continue mashing until the mixture is smooth, light, and fluffy. Avoid over-mashing to prevent a gummy texture. Taste and adjust the salt as needed.

Assemble the Dish:
Transfer the mashed potato mixture into a baking dish, spreading it out evenly to cover the bottom. Smooth the top with a spatula and sprinkle the remaining ½ cup of cheddar cheese evenly over the surface. Cover the dish with aluminum foil.
Bake the Potatoes:
Place the dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Serve:
Remove the dish from the oven and let it stand for about 5 minutes. Serve the cheesy mashed potatoes warm and enjoy!

Tips

Choose the Right Potatoes: Yukon Gold potatoes yield a creamy texture, while Russets create fluffier mashed potatoes.
Room Temperature Ingredients: Ensure the milk, sour cream, and cream cheese are at room temperature for a smoother consistency.
Mash Gently: Over-mashing can cause the potatoes to become gummy. A potato ricer can help achieve a perfectly fluffy texture.

Variations and Substitutions

Cheese Options: Swap cheddar for gouda, mozzarella, or a mix of your favorite cheeses.
Herbs and Spices: Add garlic powder, chives, or rosemary for an extra flavor boost.
Lighter Version: Use Greek yogurt instead of sour cream and reduce the butter for a healthier alternative.

Vegan Adaptation: Substitute plant-based cream cheese, non-dairy milk, and vegan butter to make this dish vegan-friendly.

FAQs

Can I make this dish ahead of time?
Yes! Assemble the dish and refrigerate it before baking. When ready to serve, bake as directed, adding 5-10 minutes to the baking time.

Can I freeze cheesy mashed potatoes?
Absolutely! Store them in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave.

What if I don’t have cream cheese?
You can substitute cream cheese with mascarpone, Greek yogurt, or additional sour cream.

Serving Suggestions

Pair with roasted turkey, ham, or grilled chicken for a complete meal.
Serve as a side dish for holiday feasts like Thanksgiving or Christmas.

Top with crumbled bacon, green onions, or extra cheese for added indulgence.

Why You’ll Love This Recipe

Comfort Food Classic: Creamy, cheesy, and satisfying!
Versatile: Perfect for holidays, weeknight dinners, or potlucks.

Easy to Make: Simple steps and minimal prep make this a go-to side dish.
Customizable: Endless options to tweak flavors to your preference.

This cheesy mashed potato recipe will quickly become a favorite in your household, thanks to its rich flavors and creamy texture!

Cheesy Mashed Potatoes

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

4 pounds Yukon Gold or Russet Potatoes: Peeled and cut into 2-inch cubes.
Cold Water: Enough to fully cover the potatoes.
1 Large Pinch Salt: Plus additional to taste.

8 ounces Cream Cheese: Softened for easy mixing.
½ cup Milk of Choice: At or near room temperature.
½ cup Sour Cream: At or near room temperature.

½ cup Butter: Melted for added richness.
1 cup Shredded Cheddar Cheese: Divided for mixing and topping.

Directions

Prepare the Potatoes:
Place the cubed potatoes into a large pot. Add enough cold water to cover the potatoes, ensuring the waterline is about 1 inch above the potato cubes. Add a large pinch of salt to the water.

Cook the Potatoes:
Heat the pot over high heat. Once the water reaches a boil, reduce the heat to medium and simmer for about 20 minutes, or until the potatoes are very tender. To check doneness, pierce a potato with a fork—it should slide in easily without resistance.
Drain and Mash:

Carefully pour the water and potatoes into a colander to drain thoroughly. Transfer the drained potatoes to a large mixing bowl and lightly mash them with a potato masher.
Preheat the Oven:
Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt the butter in the microwave for 30 seconds or until fully melted but not bubbling or burned.

Mix the Potatoes:
Add the melted butter, softened cream cheese, milk, sour cream, and ½ cup of shredded cheddar to the potatoes. Continue mashing until the mixture is smooth, light, and fluffy. Avoid over-mashing to prevent a gummy texture. Taste and adjust the salt as needed.
Assemble the Dish:

Transfer the mashed potato mixture into a baking dish, spreading it out evenly to cover the bottom. Smooth the top with a spatula and sprinkle the remaining ½ cup of cheddar cheese evenly over the surface. Cover the dish with aluminum foil.
Bake the Potatoes:
Place the dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.

Serve:
Remove the dish from the oven and let it stand for about 5 minutes. Serve the cheesy mashed potatoes warm and enjoy!