These Cheesy Mashed Potatoes are creamy, buttery, and loaded with two kinds of cheese. Sharp cheddar and Parmesan melt right into the fluffy potatoes, while a quick broil creates a golden, bubbly top. Perfect for Sunday dinner, holiday tables, or any time you crave a rich, make-ahead side dish. They’re easy enough for weeknights but special enough for company.
Mashed potatoes are such a versatile side dish that can be served with a multitude of main dish recipes! If you’re also a fan of mashed potatoes and the many ways they can be made, you should check out my Cheesy Twice-Baked Mashed Potatoes Recipe, Yukon Gold Mashed Potatoes, and my Red Skin Mashed Potatoes.
If you’re looking for a healthier alternative, you’ll enjoy my Savory Roasted Sweet Potatoes with Parmesan & Herbs.
Table of Contents
Why You’ll Love This Recipe
- Ultra Creamy & Cheesy: Cream cheese, sour cream, sharp cheddar, and Parmesan create an extra-rich mash with deep flavor.
- Make-Ahead Friendly: Prep the potatoes and cheese mixture hours ahead, then broil just before serving.
- Crowd-Pleasing Side: Perfect for weeknight dinners, holiday feasts, or potlucks—everyone loves cheesy potatoes.
- Customizable: Easy to dress up with bacon, herbs, or different cheeses to fit your menu.
Ingredients & Substitutions
- Yellow Potatoes: Yukon Golds give a naturally buttery, creamy texture. Russet potatoes work for a fluffier mash.
- Garlic: Freshly minced garlic brings a mild, sweet bite. For a shortcut, use 1 teaspoon of granulated garlic.
- Unsalted Butter: Lets you control salt levels. If using salted butter, reduce the added salt slightly.
- Milk: Whole milk makes the richest mash. 2% milk or half-and-half also work. For extra decadence, use heavy cream.
- Cream Cheese: Adds tang and silky texture. Use full-fat for best flavor, or substitute Neufchâtel for a lighter option.
- Sour Cream: Lends creaminess and slight tang. Greek yogurt (whole milk) can be swapped in a pinch.
- Sharp Cheddar Cheese: Melts smoothly and adds bold, cheesy flavor. Try white cheddar, Gruyère, or Colby Jack for a twist.
- Parmesan Cheese: Brings nutty depth and saltiness. Pecorino Romano or Asiago are good stand-ins.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Fresh Cracked Black Pepper: Balances richness with gentle heat. White pepper works for a milder, more subtle look.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cheesy Mashed Potatoes
Quick Overview
- Boil potatoes.
- Infuse garlic butter.
- Warm dairy & cheese.
- Mash & combine.
- Broil to finish.
Step by Step Instructions
Quick Tip From Bri
Salt the water generously. Just like pasta, well-salted water seasons the potatoes from the inside out.
- Cook the Potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a big pinch of salt. Bring the water to a boil, then reduce the heat slightly and cook for 15–20 minutes, or until the potatoes are fork-tender (a fork should slide in easily). Drain the potatoes well and set them aside.
- Infuse the Butter & Garlic: In the same pot, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes, just until fragrant but not browned.
- Warm the Dairy & Cheese: Reduce the heat to low. Stir in the milk, cream cheese, sour cream, cheddar, Parmesan, and 1 teaspoon of salt. Warm everything together until the mixture is smooth, creamy, and the cheeses are melted.
- Mash the Potatoes: Return the drained potatoes to the pot. Mash them with a potato masher (or use a hand mixer, ricer, or food mill) until creamy and fully combined with the cheese mixture. Taste and season with black pepper, and add more salt if needed.
- Transfer to Baking Dish: Lightly grease a baking dish with butter or cooking spray. Spoon the mashed potatoes into the dish and spread them out evenly. Sprinkle extra cheddar cheese on top.
- Broil the Top: Place the dish under the broiler on low for 2–3 minutes, until the cheese on top is melted and lightly browned. This step is just to create caramelization on the surface and melt the cheese, not to heat the potatoes through. They should already be hot from the stove.
Recipe Serving Suggestions
These cheesy mashed potatoes would make a perfect pair with the following main dish recipes:
- Bacon Wrapped Stuffed Chicken Breasts: The perfect balance of creamy, cheesy, and smoky flavors—easy enough for a weeknight, but impressive enough for guests.
- Garlic Butter Steak Bites: This recipe is quick, crave-worthy, and packed with rich, savory flavor.
- Honey Glazed Pork Chops: Ready in under 30 minutes, this dish is perfect for busy weeknights or an impressive weekend dinner.
- Baked Chicken Legs: This oven-baked chicken legs recipe is simple, easy, and ready to eat in less than an hour!
Expert Tips
- Dry the Potatoes: After draining, let them sit in the empty pot for 1–2 minutes to evaporate excess moisture. This prevents watery mash.
- Warm Ingredients: Heating milk, cream cheese, and sour cream ensures smooth blending and prevents gluey potatoes.
- Don’t Over-Mash: Use a potato masher, ricer, or food mill. Over-mixing (especially with a mixer) can make potatoes gummy.
Most Common Mistakes
- Skipping the Broil: The brief broil isn’t just for looks—it adds caramelized flavor and a melty, cheesy finish. Without it, the dish can taste flat.
- Under-Seasoning: Potatoes need plenty of salt to shine. Taste after mashing and adjust the salt and pepper generously.
Additions & Variations
- Herb Lovers: Mix in 2 Tablespoons chopped fresh chives, parsley, or thyme before baking.
- Roasted Garlic: Swap the raw garlic for a whole head of roasted garlic for deeper sweetness.
- Bacon Topping: Sprinkle 4–6 slices of cooked, crumbled bacon over the mashed potatoes before adding the final layer of cheddar and broiling. It adds a smoky, salty crunch that pairs perfectly with the creamy potatoes.
More Side Dish Recipes
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Cheesy Mashed Potatoes Recipe
These Cheesy Mashed Potatoes are creamy, buttery, and loaded with two kinds of cheese. Sharp cheddar and Parmesan melt right into the fluffy potatoes, while a quick broil creates a golden, bubbly top. Perfect for Sunday dinner, holiday tables, or any time you crave a rich, make-ahead side dish. They’re easy enough for weeknights but special enough for company.
Ingredients
- 3 pounds yellow potatoes, peeled and cut into chunks
- 4–5 cloves garlic, minced finely
- 4 Tablespoons unsalted butter
- 1 cup milk
- 4 ounces full fat cream cheese
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)
- 1/2 cup grated parmesan cheese
- 1 teaspoon Morton kosher salt, plus more for the boiling water*
- fresh cracked black pepper
Instructions
- Cook the Potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a big pinch of salt. Bring the water to a boil, then reduce the heat slightly and cook for 15–20 minutes, or until the potatoes are fork-tender (a fork should slide in easily). Drain the potatoes well and set them aside.3 pounds yellow potatoes,
- Infuse the Butter & Garlic: In the same pot, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes, just until fragrant but not browned.4–5 cloves garlic,, 4 Tablespoons unsalted butter
- Warm the Dairy & Cheese: Reduce the heat to low. Stir in the milk, cream cheese, sour cream, cheddar, Parmesan, and 1 teaspoon of salt. Warm everything together until the mixture is smooth, creamy, and the cheeses are melted.1 cup milk, 4 ounces full fat cream cheese, 1/2 cup sour cream, 1 cup sharp cheddar cheese,, 1/2 cup grated parmesan cheese, 1 teaspoon Morton kosher salt,
- Mash the Potatoes: Return the drained potatoes to the pot. Mash them with a potato masher (or use a hand mixer, ricer, or food mill) until creamy and fully combined with the cheese mixture. Taste and season with black pepper, and add more salt if needed.fresh cracked black pepper
- Transfer to Baking Dish: Lightly grease a baking dish with butter or cooking spray. Spoon the mashed potatoes into the dish and spread them out evenly. Sprinkle extra cheddar cheese on top.
- Broil the Top: Place the dish under the broiler on low for 2–3 minutes, until the cheese on top is melted and lightly browned. This step is just to create caramelization on the surface and melt the cheese, not to heat the potatoes through. They should already be hot from the stove.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Dry the Potatoes: After draining, let them sit in the empty pot for 1–2 minutes to evaporate excess moisture. This prevents watery mash.
- Warm Ingredients: Heating milk, cream cheese, and sour cream ensures smooth blending and prevents gluey potatoes.
- Don’t Over-Mash: Use a potato masher, ricer, or food mill. Over-mixing (especially with a mixer) can make potatoes gummy.
- Don’t Skip the Broil: The brief broil isn’t just for looks—it adds caramelized flavor and a melty, cheesy finish. Without it, the dish can taste flat.
Nutrition
Calories: 364kcal | Carbohydrates: 34g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 564mg | Fiber: 4g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
