Cheesy Baked Mashed Potatoes

My Easy, Cheesy Baked Mashed Potatoes are a HUGE favorite of my family. They’re creamy, rich and perfect to make ahead. This will be your new go-to mashed potato recipe!

Make sure to check out my Slow Cooker Mashed Potato Recipe too!

Serving cheesy baked mashed potatoes in a casserole dish

Baked Mashed Potatoes Are Our Favorite Side Dish!

We have been eating a lot of comfort food lately, and mashed potatoes have been a once a week side dish we’re enjoying. They might not be beach-bod-friendly, but during quarantine I’m finding there are definitely new rules!

These mashed potatoes are unbelievably creamy, flavorful, and easy. They have 2 different cheeses mixed in AND a little more on top. There isn’t anyone who has tried these and hasn’t loved them. Plus, you can make them ahead which is a great timesaver.

What Kind Of Potatoes Are Best For Mashed Potatoes?

For this recipe I recommend Russet Potatoes or Yukon Gold.

Russet Potatoes are more starchy and give you the creamiest mashed potatoes. The soak up the butter and milk nicely and make the silkiest, smoothest mashed 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.

Mashing Potatoes with a hand mixer

What Kinds of Cheese Do You Use?

In this recipe I use a combination of cream cheese and 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

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.

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.

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.

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.

Baked Mashed Potatoes with melted cheese on top

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!

What Can You Serve These Baked Mashed Potatoes With?

Mashed potatoes are a great side dish and go with tons of meals! Here are a few on my site that these pair well with:

Print

Cheesy Baked Mashed Potatoes

  • Author: Shelly
  • Prep Time Prep Time: 35 minutes
  • Cook Time Cook Time: 40 minutes
  • Total Time Total Time: 1 hour 15 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Potatoes
  • Method Method: Oven
  • Cuisine 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

  1. Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter, set aside.
  2. Place the potatoes in a large pot and fill with water until just covered.
  3. Bring the potatoes to a boil. Reduce heat to a low boil and cook for 20 minutes, until the potatoes are tender.
  4. Drain the potatoes and place them into a large bowl. Mash the potatoes using a hand masher.
  5. 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.
  6. Using a hand mixer, beat the potatoes until all the ingredients are combined, and potatoes are creamy.
  7. Spread the potatoes into the prepared pan.
  8. Cover with foil and bake for 40-45 minutes, or until heated through.
  9. 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.

Keywords:: cookies and cups, mashed potatoes, baked mashed potatoes, side dish recipe, potato casserole

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Dianna
Dianna
April 20, 2020 3:04 pm

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!!!

Linda
Linda
April 20, 2020 12:56 pm

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.

Linda
Linda
May 20, 2020 2:49 pm
Reply to  Shelly

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!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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