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Savory, creamy, and comforting, these Cheesy Mashed Potatoes are a fantastic side dish for family meals and holidays! The fluffy, cheesy goodness is always a huge hit and pairs well with all of your favorite main dishes.
Potatoes are always welcome on my table. It doesn’t matter if they’re mashed, grilled, or roasted; I’m digging in! And the only thing that makes them even more irresistible is when cheese is brought into the mix.
Luckily, there’s no shortage of cheese in this Cheesy Mashed Potatoes recipe. With three different kinds of cheese, it’s a majorly comforting take on classic mashed potatoes. Enjoy it as a show-stopping part of the holiday feast or a tasty side at your next Sunday dinner—it's a guaranteed favorite!
- It’s mashed potatoes taken up a notch! Cheese and Greek yogurt work together to give the mash a decadent, creamy texture with a ton of comforting flavors.
- It’s an easy-to-make side dish that’s ready in just 40 minutes.
- Adults and kids can’t resist the cheesy, pillowy-soft potato and cheese goodness. It’s always a popular side at holiday and family dinners.
Potatoes - I peeled Russet potatoes for this cheesy potato mash, but Yukon Gold potatoes are another great option.
Butter - Adding butter to mashed potatoes always gives them a decadent texture and a rich, buttery flavor.
Cheeses - You need three kinds of cheese for this mashed potato recipe: (1) cream cheese, (2) shredded white cheddar cheese, and (3) grated parmesan. And if you want to change these up, use any of the suggestions listed in the Variations section below.
Greek yogurt - My secret ingredient for making mashed potatoes even more silky and creamy. Feel free to use sour cream instead if that’s what you already have at home.
Garlic cloves - Potatoes and garlic cloves are a perfect pairing. Here, they pack the cheesy potato mash with irresistible savory flavors.
Chives - As the garnish, fresh chives add a pop of color and an aromatic flavor.
Step 1: Boil the potatoes. Add the peeled and diced potatoes to a large pot and fill it with water. Bring to a boil and cook until fork-tender, then drain the water.
Step 2: Mash the potatoes. Add the salt, butter, and milk to the pot before mashing the potatoes until they’re smooth and silky.
Step 3: Make the cheese mixture. In a separate bowl, beat the cream cheese, cheddar, and Parmesan together until smooth and fluffy. Next, beat in the Greek yogurt, garlic, and black pepper.
Step 4: Add the cheese. Stir the cheese mixture into the mashed potatoes just until combined.
Step 5: Garnish and serve. Top the potatoes with fresh chopped chives and some extra black pepper if you like. Enjoy!
Tips and FAQs
- You can mash the potatoes with an electric mixer, potato masher, or a fork.
- Keep some of the cooking water. Stirring splashes of this starchy water (along with the milk) into the potatoes will give them a really rich and fluffy finish.
- Start with cold water. If you add potatoes to already-boiling water, they may cook unevenly and give you a lumpy mash.
- Give the milk, butter, and cheese a chance to come down to room temperature before you start cooking. After all, cold dairy doesn’t blend or meld into the mixture as easily.
Overmixing = gummy mashed potatoes. If using an electric mixer, only beat the ingredients together until everything is just combined.
- If three cheeses aren’t enough (let’s be honest, you can never have enough cheese), feel free to add Pepper Jack, Sharp Cheddar, Colby Jack, Provolone, and/or Monterey Jack.
- For a more complex texture, go half and half with Russet and Yukon Gold potatoes.
- Load your potatoes with flavor by mixing in garlic powder, smoked paprika, cumin, onion powder, or your other favorite herbs and spices.
- I like to peel my potatoes for a super smooth consistency, but if you like a little texture or you’re running low on time, skip the peeling.
- For baked mashed potatoes, transfer the potato mixture to an oven-safe dish and cover the top with a layer of shredded cheese. Place the potatoes under the broiler for 2 to 3 minutes or until the cheese is melted, bubbly, and gooey.
What are the best kinds of potatoes for mashed potatoes?
I like to use Russet potatoes because they’re starchy, rich, and hearty. Idaho potatoes and Yukon gold potatoes are great options, too.
What should you serve with cheesy mashed potatoes?
They’re also the perfect addition to any holiday spread! Pair them with the ham, turkey, stuffing, cranberry sauce, and all of your other favorite Thanksgiving, Christmas, or Easter dishes. And don’t forget the gravy!
Refrigerator: Once the leftover cheesy mashed potatoes have cooled, transfer them to an airtight container and refrigerate for 2 to 3 days.
Freezer: You can also freeze the leftover mashed potatoes for up to 6 months. Let them thaw in the fridge before reheating.
Reheating: Quickly reheat the potatoes in the microwave or heat them in a saucepan over medium heat with a splash of milk. Stir until everything is heated through.
More potato side dishes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Cheesy Mashed Potatoes
- Add the potatoes to a large pot, then fill the pot with water so that it covers the potatoes by one inch. Bring them to a boil and continue boiling until the potatoes are fork tender. Drain, then place the potatoes back in the pot.
- Sprinkle the potatoes with salt, then add softened butter and milk and mash with an electric mixer until smooth.
- Next, in a large mixing bowl, beat cream cheese, white cheddar cheese, and parmesan cheese together on low speed until a smooth consistency is achieved. Add the Greek yogurt, garlic cloves, and pepper and mix again.
- Mix the cheese mixture into mashed potatoes until just combined making sure not to overmix so the potato texture doesn’t become gummy.
- Garnish with fresh chives and more black pepper if desired. Enjoy!