Cheesy Mashed Potatoes
Dec 03, 2025
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If you’re a fan of creamy mashed potatoes but want something more indulgent and irresistible, these Cheesy Mashed Potatoes are a must-try recipe.
Made using my Creamy Mashed Potatoes as a base, these include cheddar cheese stirred into the potatoes and spread on top. They’re then baked in the oven until the cheese gets gooey and bubbly, making for a rich, comforting side dish for any time you need a warm hug in food form.
Whether you’re serving these with Maple Glazed Salmon or as a holiday side with the full feast, they’re sure to be the talk of the table.
Why You’ll Love This Recipe
- Classic mashed potatoes, but leveled up with melty cheese and a crispy top
- Bakes into an easy, fuss-free casserole that can be made in advance
- Great for holiday entertaining, potlucks or any weeknight when you want a cozy, home cooked side
- Simple ingredients and flexible to flavor to your liking
Ingredients You’ll Need
This Cheesy Mashed Potatoes recipe starts with my Creamy Mashed Potatoes and adds in the cheese of your choice. I prefer a mild or medium cheddar cheese for easy melting.
- 3 pounds russet potatoes, washed and peeled
- 6 tablespoons butter
- 1 cup whole milk
- 4 teaspoons kosher salt, divided
- ½ teaspoon black pepper
- ¼ cup sour cream
- 8 ounces freshly shredded cheddar cheese, about 2 cups
Mix and match the types of cheese you use, as desired. A mix of cheddar and gruyère or smoked gouda can add elegance and extra depth of flavor.
How to Make Cheesy Mashed Potatoes
Preheat oven to 375 degrees F. Grease or butter a 2.5-quart casserole dish.
Cook potatoes. Wash, peel and cut potatoes into large 2-inch chunks. Place in a large pot, cover with cold water, add 1 tablespoon (3 teaspoons) of kosher salt an bring to a boil. Reduce heat and simmer for 12 to 15 minutes, until potatoes are fork-tender.
Drain & dry. Drain potatoes in a colander and let them steam for a few minutes to remove excess moisture.
Rice or mash potatoes: Return potatoes to the pot. Use a potato ricer (or a masher) to rice or mash potatoes until smooth, careful not to overwork.
Add dairy. In a small saucepan, warm the milk and butter until just melted. Pour this into the potatoes. Add sour cream, 1 teaspoon salt and ¼ teaspoon black pepper. Stir gently until incorporated.
Add cheese. Stir in about ¾ cup of the shredded cheddar cheese until incorporated.
Transfer to casserole dish. Spread the cheesy mashed potatoes into the prepared baking dish, smoothing the top.
Top with remaining cheese. Sprinkle the remaining shredded cheddar evenly over the top.
Bake the casserole. Place in the preheated oven and bake for 20 to 25 minutes, until the edges are bubbly and the top is golden and slightly crispy. You can broil on high for the last 2 to 3 minutes for an even crispier finish.
Serve warm. Let rest for 5 to 10 minutes before serving and spoon straight from the dish for serving.
Tips for the Best Results
- Use freshly shredded cheese, not pre-shredded. It melts more smoothly and creates a better finished texture.
- Warm your milk and butter before mixing. Cold dairy can cause the potatoes to seize up, resulting in a gluey or gummy texture.
- Don’t overmix mashed potatoes once you stir in dairy. Overworking also released extra starch and can result in tough, gummy potatoes.
- Invest in a potato ricer. This is one kitchen tool I swear by, and it almost guarantees creamy, velvety mashed potatoes every time.
- Make ahead and bake just before serving. Prepare the entire casserole and just hold off on the baking. Let cool, cover with foil and refrigerate. When ready to serve, bake for 25 to 30 minutes, or until cheese is bubbly and potatoes are heated through.
Whether you’re planning a holiday feast or simply craving something warm and comforting, this Cheesy Mashed Potatoes recipe brings a little extra magic to the table. They’re rich without being too heavy and exactly the kind of dish that has everyone reaching for another scoop. I hope they find a place in your recipe rotation.
Cheesy Mashed Potatoes
Ingredients
- 3 pounds russet potatoes, washed and peeled
- 6 tablespoons butter
- 1 cup whole milk
- 4 teaspoons kosher salt, divided
- ½ teaspoon black pepper
- ¼ cup sour cream
- 8 ounces freshly shredded cheddar cheese, about 2 cups
Instructions
- Preheat oven to 375 degrees F. Grease or butter a 2.5-quart casserole dish.
- Cut peeled potatoes into large 2-inch chunks. Add them to a large pot, cover with cold water, and season with 1 tablespoon (3 teaspoons) kosher salt. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes, until the potatoes are fork-tender.
- Drain potatoes in a colander and let them sit for a few minutes to steam off excess moisture.
- Use a potato ricer to rice the potatoes into the pot. You also can use a masher, but avoid overworking the potatoes to keep them fluffy.
- Warm the milk and butter in a small saucepan until butter is just melted. Pour the mixture into the potatoes. Add sour cream, remaining 1 teaspoon salt and ½ teaspoon black pepper. Fold gently to combine.
- Stir in about ¾ cup of the shredded cheese, until fully incorporated.
- Transfer the cheesy mashed potatoes to the prepared baking dish and smooth the top.
- Sprinkle the remaining cheese evenly over the potatoes.
- Bake for 20 to 25 minutes, until the edges are bubbling and the top is golden. For an extra-crispy finish, broil on high for 2 to 3 minutes, watching closely.
- Let the casserole rest for 5 to 10 minutes, and serve warm.
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