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.
Servings: 8 servings
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.
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