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Cheesy Mashed Potatoes – rich and creamy mashed potatoes loaded with cheese! The ultimate side dish for any meal.
My family is a huge fan of potatoes. Sous Vide Mashed Potatoes are a must make at almost every holiday. And this Baked Potato Casserole is the other staple and most requested. So I decided to mix it up and almost combine the two.
Cheesy mashed potatoes are rich, creamy, decadent and with just enough cheese for you to go crazy for them!
Mashed Potatoes
You can make basic mashed potatoes in just about any appliance you have. Instant Pot Mashed Potatoes or Crock Pot Mashed Potatoes are definitely staples for the holidays. For this I like to use the old fashioned method of just boiling them in a pot of water. But really, whatever your favorite method is works great.
This cheesy mashed potato recipe is easy to make and great because you can even make them ahead and have them waiting in the fridge for when you are ready. Then you just have to bake until hot for a creamy and delicious side dish.
What You’ll Need
- Potatoes
- Garlic
- Butter
- Heavy Cream
- Sour Cream
- Cheddar Cheese
- Salt
- Pepper
Just like in my Loaded Twice Baked Potato Casserole I used sour cream. Some people like to mix in cream cheese, some just leave it out. Whatever works. I just like how the sour cream kind of binds the potatoes together and gives them an even creamier texture.
How To Make Cheesy Mashed Potatoes
- Peel and dice your potatoes into about the same size. The size doesn’t matter too much, just so they are similar to cook evenly.
- Add the potatoes to a large pot and cover with water. Add the garlic to the pot and bring to a boil. Cook for about 20 minutes, until fork tender. The time will depend on the size of your potatoes. Smaller potatoes could cook in as fast as 15 minutes.
- Once the potatoes are cooked, drain them and return to the pot or a large bowl. Use a masher to mash the potatoes to your desired consistency. My family likes their a little lumpy, but if you like them super smooth and creamy, you can use a mixer if desired.
- Once the potatoes are mashed, mix in the butter, heavy cream and sour cream.
- Add the cheese and stir until it is melted and combined. Taste and season with salt and pepper.
- You can serve immediately or place in a casserole dish, cover with foil and bake up to 24 hours later.
Recipe Variations
Mashed potatoes really are a blank canvas that you can add many different flavors to.
- Like it spicy? Add diced jalapeno. This is one of our favorite versions. It is great to just add finely chopped jalapeno when you stir in the cheddar cheese. It gives it just a little heat with great flavor.
- Add herbs. Rosemary and thyme are my favorite, but whatever your favorite herb is you can mix it in or sprinkle on top to serve.
- Mix up the cheese! I used basic cheddar with this recipe, but any variety works. You could even use a blend of cheese. Gruyere, Fontina, Gouda….whatever you like!
Can I Make Mashed Potatoes Ahead Of Time
This recipe is great to make ahead! After you mix in the cheese pour the potatoes into a casserole dish. Cover with foil and place in the fridge for up to 24 hours. Then you can just bake at 350º F until they are hot (30-40 minutes).
You can also make them ahead and freeze. Let them thaw in the fridge overnight before heating them in the oven.
What Goes With Mashed Potatoes
If you are planning your holiday menu, these are a great addition. Or you can even make them for busy weeknights. Really they go with anything!
Storage
Don’t worry if you have leftovers, they reheat really well the next day. Store them in an airtight container for 4-5 days. You can then either bake them in the oven, if you have a large quantity, or just pop them in the microwave.
I always make more than we need because my family likes to eat them for days and days afterwards!
More Great Side Dish Recipes
- Ruth Chris’ Sweet Potato Casserole
- Roasted Butternut Squash
- Sausage Stuffing
- Roasted Squash and Goat Cheese Salad
- French Bread Rolls
- Air Fryer Roasted Carrots
- Scalloped Potatoes
Cheesy Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes, ,peeled and chopped
- 2 cloves garlic, smashed
- 1 cup heavy cream
- 1/2 cup butter, softened
- 1/2 cup sour cream
- 2 cups cheddar cheese, shredded
- 2 teaspoon salt, approximately
- 1 teaspoon black pepper, approximately
Instructions
- Add the potatoes to a large pot and cover with water. Add the garlic to the pot and bring to a boil. Cook for about 20 minutes, until fork tender. The time will depend on the size of your potatoes. Smaller potatoes could cook in as fast as 15 minutes.
- Once the potatoes are cooked, drain them and return to the pot or a large bowl. Use a masher to mash the potatoes to your desired consistency. If you like them super smooth and creamy, you can use a mixer if desired.
- Once the potatoes are mashed, mix in the butter, heavy cream and sour cream.
- Add the cheese and stir until it is melted and combined. Taste and season with salt and pepper.
- You can serve immediately or place in a casserole dish, cover with foil and bake up to 24 hours later.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loving the spicy spuds! Perfect for that extra punch during Thanksgiving.
This sounds lovely and really tasty. Thank you for sharing this.
Simon
This his one of the best mashed potato recipes I’ve ever had. I love all the cheese in this. I served it with pork chops, and it was so good.
Mmmm…. so creamy and cheesy! My new favorite mashed potatoes recipe!