My easy, baked, Cheesy Mashed Potatoes will be the side dish hit of your dinner or holiday table. Creamy, rich, and perfect to make ahead, this mashed potato recipe is always requested and everyone’s favorite!
Make sure to check out my Slow Cooker Mashed Potato Recipe too!
Table of Contents
- Why Are These Cheesy Mashed Potatoes Are Our Favorite Side Dish?
- What Kind Of Potatoes Are Best For Mashed Potatoes?
- What Kinds of Cheese Do You Use?
- How To Make the Best Mashed Potatoes
- TIPS
- Can You Make These Potatoes Ahead?
- Do You Have To Bake Them?
- Can You Freeze Mashed Potatoes?
- What Can You Serve These Baked Mashed Potatoes With?
- Get the Recipe
Why Are These Cheesy Mashed Potatoes Are Our Favorite Side Dish?
- So much flavor! These mashed potatoes are unbelievably creamy and flavorful. I eat these as a side dish or even topped with chicken nuggets, corn and some gravy for a mashed potato bowl!
- Two kinds of cheese! You use cream cheese in the potatoes along with grated cheddar cheese, plus more cheddar on top so they’re extra cheesy!
- Easy to make ahead! The great thing about these mashed potatoes are they are versatile. You can make them and enjoy immediately, but you can also make them ahead and pop them in the oven when you’re ready to serve, which is a fantastic option for holidays or entertaining.
What Kind Of Potatoes Are Best For Mashed Potatoes?
- Russet Potatoes. I typically use russet because they always produce perfect results! They are more starchy and give you the creamiest mashed potatoes. Russet potatoes soak up the butter and milk nicely making the silkiest texture, and the smoothest mashed potatoes ever.
- The next best option are Yukon Gold. They’re slightly more waxy (but not as waxy as Red) and will give you a nice flavor. You might have a few more lumps with gold potatoes, so when I use these, I always run them through my ricer.
- Avoid Red Bliss potatoes when making creamy mashed potatoes, as they are the most waxy, leave the most lumps, and don’t absorb your add-ins as nicely. However, if you prefer more of a “country-style” or rustic mashed potato that has more lumps, with the skin left on, mashed only by hand, red will work.
What Kinds of Cheese Do You Use?
For this cheesy mashed potato recipe I use a combination of cream cheese and mild or sharp cheddar cheese. I find these cheeses melt beautifully and give the potatoes a mild cheesy flavor. If you’re looking for a cheese that will add more flavor try these:
- Asiago
- Gouda
- Gruyere
- Provolone
- Taleggio
- Parmesan Cheese
OR you can combine a few different cheeses to come up with your own blend. But I don’t recommend skipping the cream cheese, as that adds richness and creaminess without adding a ton of flavor.
How To Make the Best Mashed Potatoes
Find the full and printable recipe at the bottom of this post!
Peel your potatoes and cut them up into chunks. I usually quarter the potatoes depending on the size, Just make sure the chunks are the same size so they boil evenly! Once they’re fork tender drain them really well!
Place all your potatoes into a bowl and mash them up! You can use an electric hand mixer, a stand mixer, a potato masher, or even use a potato ricer. Once they’re all mashed stir in your butter, cream cheese, sour cream, seasonings, egg, and some of the cheddar cheese. The warmth of the potatoes will melt the cheeses.
Now you can stop there and enjoy immediately, OR you can spread the potatoes into a greased casserole dish and top with more cheddar cheese and bake! Baking the potatoes gets them super warm and melty, melts that extra cheese on top, and brings it all together! Plus, this method is great for making them ahead! Sprinkle them with bacon, chives, green onions, or parsley for flavor and presentation!
TIPS
I have a few tips to share to ensure perfect results every time!
- I have transitioned into using a potato ricer every time I make mashed potatoes. I feel like it produces the silkiest and creamiest results, but it absolutely isn’t necessary. If you do choose to use a ricer, you must peel your potatoes. So if you prefer mashed potatoes with the skins, use a hand masher or a mixer!
- Make sure all your add-ins are room temp! Using room temperature cream cheese is very key, because if it’s cold you will end up with lumps of cream cheese throughout your potatoes. Everything at room temp means the creamiest and smoothest potatoes!
- Use fresh grated cheese. I know it’s tempting to buy the pre-grated, fresh grated melts best and makes your potatoes smooth and silky.
Can You Make These Potatoes Ahead?
Absolutely. That’s the great part about this recipe. You can make it and serve right away, OR you can make it hours ahead, and bake before serving. It’s what makes this recipe so great for holidays and entertaining.
Do You Have To Bake Them?
You don’t! Baking allows the extra cheese on top to melt, while giving the flavors a chance to combine and meld. But they are perfectly fine without being baked!
Can You Freeze Mashed Potatoes?
Yep! Make the potatoes up until the step where you bake them. Allow them to cool and cover them with plastic wrap, and then again with foil. Freeze for up to 30 days.
To cook from frozen: Allow the potatoes to thaw out in the refrigerator before baking. And then pull them out of the fridge 20 – 30 minutes before baking to take the chill off.
Same works for leftovers
Store any leftover mashed potatoes in an airtight container and refrigerate for up to 5 days or freeze using the steps above.
What Can You Serve These Baked Mashed Potatoes With?
Mashed potatoes are a great side dish and go with tons of meals from everyday dinners to your Thanksgiving table! Here are a few on my site that these pair well with:
Print
Cheesy Baked Mashed Potatoes
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: serves 12 1x
- Category: Potatoes
- Method: Oven
- Cuisine: Side Dish
Description
These potatoes are incredibly indulgent and a great make ahead side dish!
Ingredients
- 1/2 cup + 2 tablespoons butter, room temperature
- 5 pounds Russet or Yukon Gold potatoes, peeled and quartered
- 8– ounces cream cheese, room temperature
- 3/4 cup sour cream
- 2 cups grated cheddar cheese, divided
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 egg
- optional garnish – chives and bacon crumbles
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter, set aside.
- Place the potatoes in a large pot and fill with water until just covered.
- Bring the potatoes to a boil. Reduce heat to a low boil and cook for 20 minutes, until the potatoes are tender.
- Drain the potatoes and place them into a large bowl. Mash the potatoes using a hand masher.
- Add in the remaining 1/2 cup butter, cream cheese, sour cream, 1 1/2 cups grated cheddar cheese, salt, pepper, garlic powder, and egg.
- Using a hand mixer, beat the potatoes until all the ingredients are combined, and potatoes are creamy.
- Spread the potatoes into the prepared pan.
- Cover with foil and bake for 40-45 minutes, or until heated through.
- Garnish with chives and/or bacon if desired.
Notes
Store airtight in the refrigerator for up to 3 days.
To make ahead: Prep potatoes steps 1-7. Cover pan and place in the refrigerator until ready to bake. When ready, remove the pan from the refrigerator 20 minutes before baking to take the chill off. Bake at 350°F for 45 minutes, covered. Remove the foil and bake for an additional 10 minutes, or until heated through.
Nutrition
- Serving Size:
- Calories: 347
- Sugar: 1.8 g
- Sodium: 643.6 mg
- Fat: 19.3 g
- Carbohydrates: 35 g
- Protein: 10 g
- Cholesterol: 67 mg
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Surprised there is no liquid in these potatoes… no milk, no cream… is that an omission???
Good flavor. I didn’t add an egg or bake the potatoes in the oven. Very rich with all the cheese, almost too much. I love the idea of these potatoes but they didn’t turn out the way I hoped.
In the forward you recommend Russet potatoes but the printed recipe calls for Yukon gold??? The recipe also doesn’t say when to top with the other 1/2 cup of cheese… before baking or at the end? Love all your recipes both the sweet and the savory!!!
Sorry that was an omission! I fixed it. You can use either Russet or Yukon Gold!
No milk? This recipe sounds fantastic, it’s on the menu tonight with porcupine meatballs and fresh green beans. I’m going to make one and freeze one for when we can have company. Thank you for all your great recipes.
Let me know how you like them!!
Everyone Loved these potatoes, had enough to freeze a little for later. Luckily I dated the potatoes in the freezer. Lost the recipe, had to do some investigating to where this recipe was located. Went back to my email on the date on the potatoes, and found the recipe. So glad, I’ve tried other recipes, this was the best!
So happy you loved them! They’re our favorites too!