Cheesy Mashed Potatoes

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If there is one side dish that absolutely disappears first at the dinner table, it's these cheesy mashed potatoes. They are rich, creamy and unapologetically cozy which is the kind of comfort food that makes everyone go back for seconds and maybe even thirds.

I just think there is something undeniably comforting about the combination of fluffy potatoes and melty cheese. Each bite is buttery, velvety, smooth and packed with savory flavor without feeling overly heavy. The cheese melts right into the potatoes, creating that creamy richness that feels indulgent but still completely doable for a weeknight dinner.

These cheesy mashed potatoes are soft and creamy with just enough body to hold their shape on the plate. They aren't gluey or overly whipped. I love leaving the skins on because it adds a rustic feel and extra flavor, similar to my Red Skin Mashed Potatoes but with a cheesy twist.

I make these during the week but they are also great for the holidays. Think Easter ham, Christmas roast or even a Thanksgiving turkey. And if your planning a holiday spread alongside my Dairy Free Scalloped Potatoes, this cheesy mashed potatoes recipe give you that classic, creamy option everyone expects.

WHY THIS CHEESY MASHED POTATOES RECIPE WORKS

• 5 ingredients only: Potatoes, butter, milk, cheese and seasonings.

• Cheese melts directly into the potatoes: Instead of sitting on top, it blends in smoothly for flavor in every single bite.

• Endlessly customizable: You can switch up the cheese, add roasted garlic, stir in fresh herbs, or even fold in crispy bacon.

• Versatile dish: Perfect for weeknight dinner and holidays.

• Reheats so well: These potatoes stay creamy and don't dry out, which makes them great for meal prep or holiday leftovers.

INGREDIENTS YOU NEED

• Yukon Gold potatoes: These are the best type of potatoes to use for this recipe. They lend to ultra creamy mashed potatoes.

• Butter: The fat that gives these potatoes a signature rich taste.

• Milk: Helps keep the potatoes creamy. You could also use cream for extra richness or half and half to make them lighter.

• Cheese: Sharp cheddar, Colby Jack, Monterey Jack can all be used. Just make sure to shred your own for best texture and taste.

• Salt and pepper: To season.

Scroll down to the recipe card for quantities used.

HOW TO MAKE MASHED POTATOES WITH CHEESE

Step 1: Boil potatoes

Step 2: Add butter and mash

Step 3: Add milk and cheese

Step 4: Season and serve

EMILY'S TIPS FOR THE BEST CHEESY MASHED POTATOES

• Start with cold, salted water. I find placing the chopped potatoes in cold water, then bringing them to a boil will ensure they cook from the inside out.

• Cut potatoes evenly. Uniform potatoes help them cook at the same rate so you don't end up with some mushy and some undercooked.

• Don't over boil. Overcooked potatoes absorb too much water and can become watery or gluey so cook them until just fork tender.

• Warm your dairy before adding. I like to take this step by heating up the butter and milk in the microwave on a 20 second interval before gently adding them into the potatoes. Cold dairy can often cool the potatoes and affect the texture.

• Add cheese while the potatoes are hot. This ensures it melts smoothly into the mash rather than clumping.

• Use freshly grated shredded cheese. Pre-shredded cheese contains anti-caking agents that make the texture slightly grainy and ingredients I don't like so I always advise shredding your own.

WHAT TO SERVE WITH MASHED POTATOES WITH CHEESE

These mashed potatoes are great with so many main dishes and most side dishes during the holidays or on a busy weeknight. Here are a few of my favorite pairings:

• Main dishes: Add these potatoes alongside this Slow Cooker Ham at Easter, this Dutch Oven Turkey Breast at Thanksgiving or enjoy with this Dutch Oven Beef Stroganoff.

• Other sides: I often pair them with these Honey Roasted Baby Carrots, these Ham and Cheese Deviled Eggs or this Slow Cooker Mexican Corn.

Looking for more mashed potato recipes? Try my Red Skinned Mashed Potatoes or these Dairy Free Cheesy Scalloped Potatoes.

STORAGE AND REHEATING INFORMATION

• Refrigeration: Store leftover cheesy mashed potatoes in an airtight container in the refrigerator for up to 4 days. Make sure they are completely cool before sealing to avoid condensation buildup.

• Reheating: For best results, reheat on the stovetop over low heat. Add a splash of milk or cream and stir frequently until warmed through.

• Freezing: Yes, these do freeze without changing the texture! Allow them to cool completely, then transfer to a freezer safe container or bag for up to 2 months. To reheat from frozen, thaw overnight in the fridge then heat over stovetop.

RECIPE FAQ'S

What's the best cheese to use?

Sharp cheddar cheese is my favorite because it gives bold flavor without overpowering the potatoes. You can also use Colby Jack, Gruyere, Monterey Jack or a combination for more depth.

Can I make these ahead of time for a holiday?

Yes! Prepare them fully, then store in the refrigerator. Reheat gently with added milk and a little extra cheese stirred in just before serving.

Why did my mashed potatoes turn gluey?

This usually happens from overmixing or using a food processor. Potatoes release starch when overworked, which creates that sticky texture.

Can I make them lighter?

You can swap the milk for half and half. Keep in mind that reducing the fat slightly changes the richness but they'll still be creamy.

Should I peel the potatoes?

I do peel them because I like that ultra smooth finish but you can leave them on for a rustic feel and that's fine too.

I hope you give these Cheesy Mashed Potatoes a try! If you do give this recipe a try, please let me know!

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