Extra Cheesy Mashed Potatoes
Extra Cheesy Mashed Potatoes are loaded with three kinds of cheese: cream cheese, parmesan, and cheddar. They’re light, fluffy, and the perfect cheesy side dish for your dinner table.
If you love flavor in your mashed potatoes, this is the dish for you! Extra Cheesy Mashed Potatoes are a decadent, creamy side dish that your whole family will love.
Similar to my Mashed Potato Casserole, these potatoes sport the addition of a block of cream cheese. It really does make for the creamiest mashed potatoes that reheat beautifully.
These potatoes also have grated parmesan and shredded cheddar, which add a nuttiness and buttery flavor. And, if you use sharp cheddar, it’ll add a bit of a sharp bite.
No mashed potato recipe is complete without butter, so this one has that, too. It’s a must for that buttery potato flavor!
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Top tips
- This recipe calls for salting the water that the potatoes cook in AND salting the mashed potatoes themselves. This is key to well-seasoned mashed potatoes!
- I used a potato masher to mash the potatoes, but you can use a potato ricer or even a handheld mixer (just don’t over mix or the potatoes will be gummy).
- Want to preserve the classic white color of the potatoes? Use a shredded white cheddar instead of a classic cheddar.
Ingredients
- Russet or Yukon Gold potatoes are best for mashed potatoes.
- We’ll use three cheeses: cheddar, parmesan, and cream cheese.
- Butter is a must for mashed potatoes!
- We’ll salt both the cooking water and the mashed potatoes themselves.
- Chives add a pop of color and flavor to the top.
How to make extra cheesy mashed potatoes
Start by peeling the potatoes and cutting them into 2-inch pieces. You can use either Russet potatoes or Yukon Gold potatoes.
Place the chopped potatoes in a large pot, and cover with water. Add 2 tablespoons of salt to the water, and place over medium-high heat.
Bring the water to a boil, then reduce to a simmer and cook for 15–20 minutes, or until a fork slides easily through the potatoes.
Drain the potatoes thoroughly, then place them back in the large pot. Let the potatoes sit and steam for 5 minutes, to further dry them out.
Then, add the cream cheese, melted butter, shredded cheddar, and grated parmesan.
Use a potato masher, potato ricer, or handheld mixer to mash the potatoes.
If you are using a mixer, be careful not to over mix the potatoes, which will make them gummy.
Transfer the cheesy mashed potatoes to a serving bowl, top with chives and a little more shredded cheddar/parmesan, and serve!
Can I make cheesy mashed potatoes ahead of time?
Cheesy Mashed Potatoes are great for making ahead. After mashing, transfer the mixture to a 13×9 inch casserole dish, cover, and refrigerate for up to 2 days.
Reheat the potatoes in a 350°F oven, covered with foil, for 40–50 minutes or until warm throughout.
Variations
Make these potatoes your own with these easy variation ideas.
- Use your favorite variety of cheese in place of the cheddar, such as Gruyere, Swiss, Colby Jack, Asiago, or Manchego. You can also use White Cheddar, which will keep the mashed potatoes white.
- Add crumbled cooked bacon to the top!
- Top the potatoes with chopped parsley instead of chives.
Frequently Asked Questions
Russet or Yukon Gold potatoes are the best choices for mashing. You can also use red-skinned potatoes.
A potato masher or a potato ricer can be used to mash potatoes. You can also use a mixer, provided that you don’t over mix the potatoes (which will make them gummy).
Mashed potatoes that are gluey, sticky, or gummy have been over mixed.
Leftovers will keep for up to one week in the refrigerator.
Tips and ideas for leftover mashed potatoes
Leftover cheesy mashed potatoes can be stored in the refrigerator for up to one week. Here are a few ideas for leftovers:
- As a side dish for pot roast or beef stew
- Use for the top of shepherd’s pie
- Make mashed potato pancakes
- Use in homemade potato rolls
- As a side dish for muffin tin meatloaf
You can also freeze these cheesy mashed potatoes. Place them in a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator for 24 hours, then re-warm them in a 350°F oven (covered with foil).
More potato recipes
- Mashed Potato Casserole
- Sweet Potato Casserole with Pecans
- Duchess Potatoes
- Buttermilk Mashed Potatoes
- Savory Mashed Sweet Potatoes
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Extra Cheesy Mashed Potatoes
Ingredients
- 5 lbs Russet OR Yukon Gold potatoes
- 2 tablespoons + 1½ teaspoons salt, divided
- 8 oz cream cheese
- ½ cup (1 stick) butter, melted
- 1 cup finely grated parmesan cheese
- 1 cup shredded cheddar cheese
- For garnish: fresh chopped chives
Instructions
- Peel the potatoes and cut into 2 inch pieces. Place in a large pot and cover the potatoes with water. Add 2 tablespoons salt to the water.
- Place the pot over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15–20 minutes.
- Drain the potatoes and place them back in the pot. Let the potatoes sit for 5 minutes to let them dry out a bit.
- Add the cream cheese, butter, parmesan, cheddar, and remaining 1½ teaspoons salt to the pot. Mash with a potato masher until smooth.
- Transfer to a serving dish and top with fresh chives and additional parmesan or cheddar.
