Mashed Potatoes with Cheese: If you’re anything like me, mashed potatoes aren’t just a side dish—they’re a must-have. And when you’re ready to take them from simple to spectacular, these cheesy mashed potatoes are the answer. They’re rich, ultra-creamy, and infused with just the right amount of garlic, then finished off with three kinds of cheese that melt beautifully into every bite.
This is the kind of comfort-food side dish that steals the spotlight, whether you’re serving it alongside a weeknight dinner or a special holiday meal. Best of all, they come together in about 30 minutes, making them just as practical as they are indulgent. Trust me—once you try these mashed potatoes with cheese, plain ones just won’t cut it anymore.
Ingredients needed:
Potatoes – My go-to potato is the Yukon Gold, as it makes creamy mashed potatoes. Russet potatoes work as well for this.
Garlic cloves – If you don’t have fresh garlic, you can use jarred garlic. You can also omit the garlic.
Coarse kosher salt – Make sure you add this when the potatoes are boiling.
Unsalted butter – I like to add unsalted salt when I can, rather than have it in the ingredients. You can use salted butter, but you may need to add less salt when mixing.
Cream cheese + sour cream – You can omit these, but if you want creamy mashed potatoes, these will do it.
Milk – You can use whole or skim milk.
Heavy cream – The heavy cream adds more fat, which helps everything come together.
Black pepper + Garlic powder
Shredded sharp cheddar cheese – This sharpness adds a lot of flavor over regular cheddar cheese. Make sure you shred the cheese for the creamiest potatoes.
Shredded Monterey Jack cheese – I love Monterey Jack cheese as it melts so well. Again, make sure you grate it yourself.
Chives – You can omit, but they add so much color and nice flavor, and fresh chives are perfect with potatoes.
How to make mashed potatoes with cheese:
To make mashed potatoes with cheese, first add the cubed potatoes to a pot of water. Make sure the potatoes are fully covered. Add the garlic cloves and 2 teaspoons of salt. Bring to a boil over high heat and cook for 10 to 15 minutes, until the potatoes are fork-tender. Drain the potatoes and garlic until they are fully drained.
To the pot over low heat, add 4 tablespoons of butter, sour cream, milk, heavy cream, cream cheese, and dried seasonings. Stir until fully combined. You will turn the burner off and set the pot aside.
Use a ricer to mash the potatoes and garlic into the pot. Add the cheese to the pot and turn the burner on low. Mix until the cheese is fully incorporated.
Remove the pot from the heat once combined. Taste to see if you need to add more salt and pepper.
Top with more butter and chopped chives. Enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Entree’ suggestions for mashed potatoes with cheese:
- Lemony whole roasted chicken
- Pinot Noir, garlic and black peppercorn roasted pork loin
- Spicy Shrimp and Andouille Sausage
- Seriously Good Pot Roast
Helpful Hints:
- What if I overcook the potatoes?
I always use a timer so I don’t miss the window. You really want them out of the water once they are fork-tender. If they cook too long, they can take on too much water, fall apart, and turn mealy and gluey. - Do I have to peel the potatoes?
Nope, we call them smashed potatoes when we leave the peel on them. It does make it so much easier, but you will have a few lumps; however, the mashed potatoes will still turn out great.
- What if I don’t have a potato ricer?
You can use a potato masher or a hand mixer. Just don’t over-mix as the potatoes can get a little gummy and glue-like.
- What is the best cheese?
I prefer extra-sharp cheddar cheese, as it adds so much flavor. I also like Monterey Jack cheese because it melts so well.
- How can I make sure my potatoes will be creamy?
Make sure the cheeses, sour cream, butter, milk, and heavy cream are not directly from the fridge.
- Can I use store-bought pre-shredded cheese?
You can definitely use pre-shredded, but it won’t melt as well because of the cheese’s anti-caking properties.
Equipment
- Cutting board
- Knife
- Pot
- Potato Ricer or hand mixer
- Colander
- Bowl
- Spoon
- Spatula
- Measuring spoons and cups
Ingredients
- 2 pounds potatoes Yukon or russet, peeled and cubed
- 3 garlic cloves
- 3 teaspoons coarse kosher salt divided
- 6 tablespoons unsalted butter divided
- ½ cup sour cream
- ¼ cup milk room temperature
- ¼ cup heavy cream room temperature
- 2 ounces cream cheese
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 tablespoon chopped chives
Instructions
- Add the cubed potatoes to the pot. Cover the potatoes with water until they are just covered. Add the garlic cloves and 2 teaspoons of salt. Bring the water to a boil on high.
- Boil and cook the potatoes for 10-15 minutes or until potatoes are fork-tender.
- Drain the potatoes and garlic until they are fully drained. Do not rinse with water.
- To the pot on low heat, add 4 tablespoons of butter, sour cream, milk, heavy cream, cream cheese, and dried seasonings. Stir until fully combined. Turn off the burner and set it aside.
- Use a ricer to mash the potatoes and garlic into the pot.
- Add the cheese to the pot.
- Turn the burner on low. Mix until the cheese is fully incorporated.
- Remove from the heat once combined.
- Taste to see if more salt and pepper are needed.
- Top with more butter and chopped chives.
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