Cheesy Mashed Potatoes

Cheesy Mashed Potatoes are a quintessential comfort food side dish. Cheesy, fluffy, and pure comfort in every bite!

Find out our unique boiling method and our tried and true cheese combo! There are many great potato recipes, and this is on our family’s must-have list.

My favorite recipes are Bacon Rolls, Candied Sweet Potatoes, and Honey Roasted Sweet Potatoes.

This cheesy potato bake is always a crowd-pleaser. But, of course, any self-respecting mama should always have a classic Mashed Potato to serve proudly. And this year, I plan to make it extra special!

This recipe, however, will take it up a notch with its cheese-plied, richly flavored potatoes. It’s a perfect side dish for Thanksgiving, Christmas Dinner, or a regular weeknight family dinner.

POTATOES – I used Yukon Gold potatoes for this recipe. Aside from transforming into a creamy and fluffy mash, its inherent buttery taste is perfect for this dish.

STOCK– Boiling the potatoes in chicken stock and water infuses the potatoes with a savory base flavor.

CREAM – Heavy cream adds the desired creaminess. If you like it lighter, you can use half and half instead. You can also use a cup of milk. I recommend whole milk.

CHEESE – You can never go wrong with a Parmesan and Cheddar cheese combo!

SALT – Add only when needed. The broth and cheese already provide plenty of savory taste.

PARSLEY – You’ll need this to add a taste of freshness and color before serving.

Variations

CHEESE – I like mild Cheddar for this particular recipe, but you can also use sharp Cheddar. You can also try different cheeses such as Havarti, Fontina, Mozzarella, or Gruyere. A tablespoon or two of cream cheese will surely amp up the creaminess and cheesiness of the dish!

SOUR CREAM – If you like to add a tangy tone and extra creaminess.

GARNISH – In addition to parsley, you can add green onions, fresh chives, thyme, or freshly cracked black pepper. You can also make it meaty by adding bacon bits or crumbled bacon.

How To Make This Cheesy Mashed Potatoes Recipe

1. Place the potatoes in a large pot (or Dutch Oven) and fill with chicken broth and enough water to cover them. Bring to a rolling boil, reduce to medium heat, and cook the potatoes until they are fork-tender.
2. Drain and return the cooked potatoes to the pot. Add the heavy cream and beat until the mixture is light and fluffy.
3. Add half of the parmesan and Cheddar cheese and stir until all are well incorporated. Add salt to taste.
4. Transfer the potatoes to the casserole dish. Sprinkle with the remaining cheese.
5. Bake for 20 to 25 minutes or until the cheese has melted.

More Easy and Delicious Potato Recipes

What Type of Potatoes to Use?

I highly recommend using either Yukon Gold potatoes, which are an all-purpose variety, or Russet potatoes, which tend to be starchy. 

Potatoes with high or medium-content starch are best for boiling and mashing. That’s because they crumble and fall apart easily after boiling. However, these types absorb liquid quite well, so cooking them in broth makes them super flavorful! 

Recipe Success Tips

Leftovers

LEFTOVERS – Any leftovers should be cooled down completely before storing. Cover the casserole dish with plastic wrap, transfer the mashed potato to an airtight container, and refrigerate. Consume within 3 days.

REHEAT – If the potatoes become too thick after reheating, you can add a splash of milk to thin them out.

If you are making this ahead, do everything else except the baking. This is best served fresh from the oven!