Cheesy Mashed Potatoes are a quintessential holiday side dish. Cheesy, fluffy, and pure comfort in every bite!
Find out our unique boiling method and our tried and true cheese combo!
With the holiday season just around the corner, I am stacking up on delectable side dishes. Easy to make recipes that are special enough to grace the holiday table.
There are many great potato recipes, and this is on our family's must-have list.
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 even a regular Sunday family dinner.
What Type of Potatoes to Use?
I highly recommend using either Yukon Gold potatoes. Yukon Golds 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!
Why We Love This Recipe
FLAVOR AND TEXTURE - If you enjoy a classic mash potato dish, you will adore this baked version that doubles up on flavor and texture. You will still enjoy all the comforting taste and texture but with the gooey goodness of cheddar cheese and parmesan cheese.
EASE – boil, mash, mix, and bake! There is nothing to it. You will have a golden, mashed potato casserole in less than an hour.
PURE COMFORT FOOD - as this dish is associated with happy and festive holidays, each yummy spoonful will bring back lovely memories.
HOLIDAY FAVORITE - holidays are so much fun, yet can be stressful in the kitchen if you do not plan your meals right. This easy recipe is a firm favorite because it is easy to make yet is the ultimate comfort food.
ADAPTABLE - This is a great recipe to make your own. You can play around with it by using different types of cheeses!
For a printable ingredient checklist, please check the recipe card.
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. Just consider that 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 and Additions
CHEESE - I like mild Cheddar for this particular recipe, but you can also use sharp Cheddar cheese. And you can also try different cheeses such as Havarti, Fontina, Mozzarella, or Gruyere. A tablespoon or two of cream cheese will surely amp the creaminess and cheesiness of the dish!
SOUR CREAM - If you like to add a tangy tone and extra creaminess.
GARNISH - aside from 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
- Place potatoes into a large pot (or Dutch Oven) and fill with chicken broth and enough water to cover the potatoes. Bring to a rolling boil, reduce to medium heat, and cook potatoes until they are fork tender.
- Drain and return the cooked potatoes to the pot. Add the heavy cream and beat until the mixture is light and fluffy.
- Add half of the parmesan and cheddar cheese and stir until all are well incorporated. Add salt to taste.
- Transfer the potatoes into the casserole dish. Sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes or until the cheese has melted.
Recipe Success Tips
- Make sure to drain potatoes fully before mashing them. This is important to get the creamy and fluffy consistency.
- Do not overbeat the potatoes; you will have a gluey and blobby mess in your hands.
- You can always use a potato masher or a fork if you do not have a hand mixer. It'll require a bit more elbow grease, but so worth it!
How To Serve and Store Cheesy Mashed Potatoes
Any leftovers should be cooled down completely before storing. Cover the casserole dish with plastic wrap or transfer the mashed potato to an airtight container and refrigerate. Consume within 5 days.
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!
More Easy Side Dishes
- Honey Roasted Sweet Potatoes - Reader Favorite
- Stuffed Bacon Rolls - the ultimate Thanksgiving side dish
- Reibekuchen - German Potato Pancakes
- Red Cabbage - a classic German side dish
- German Potato Dumplings - traditional homemade potato dumplings
Cheesy Mashed Potatoes
- Heat oven to 350° Fahrenheit. Grease a 9x13 inch casserole dish.
- Add diced potatoes to a large pot. Cover with 4 cups of chicken stock and 2 cups and bring to a rapid boil.
- Reduce heat and simmer for about 12-14 minutes or until the potatoes are fork tender.
- Drain and return the potatoes to the pot. Use an electric hand mixer and beat until the potatoes are creamy and have no lumps..
- Add heavy cream and continue to beat until the potatoes are light and airy.
- Add ½ cup of grated Parmesan cheese and 1 cup of Cheddar cheese and stir with a spatula until well combined. Season with salt.
- Transfer the cheesy mashed potatoes into a casserole dish. Sprinkle with the remaining Cheddar and Parmesan cheese.
- Bake for 20 to 25 minutes or until the cheese has melted. Garnish with parsley.