These cheesy mashed potatoes are rich, creamy, and packed with flavor, thanks to a blend of sharp cheddar and Parmesan or Pecorino Romano cheese. They’re the ultimate comfort food and a must-have for your holiday table!
There’s just something magical about mashed potatoes with cheese. They’re indulgent, cozy, and the perfect complement to any meal. While I enjoy mashed potatoes in their simplest form, adding cheese elevates them to a whole new level of deliciousness.
Whether you’re making these for Thanksgiving, a special dinner, or just because you’re craving something decadent, this recipe will become your go-to for cheesy, creamy perfection.
What makes these mashed potatoes stand out is their rich flavor and silky texture. By using Yukon gold potatoes, you get a naturally buttery taste and a beautiful golden hue. Plus, the addition of cheese gives them a luxurious creaminess that everyone will love.
Note that the photographer used Russet potatoes for the photos. Those also work, but the potatoes don’t come out as golden in color as with Yukon Gold.
These cheesy potatoes pair perfectly with everything from turkey to a hearty beef stew. They’re also versatile enough to serve for weeknight dinners or festive holiday gatherings.
The meat in these photos is the Smoked Turkey Breast I posted last week. But they also go great with these Smoked Turkey Legs and this Traeger Smoked Turkey.
Ingredients
You don’t need anything fancy for these cheesy mashed potatoes!
Can I use a different type of cheese?
Yes! Colby, Monterey Jack, or even a smoky Gouda would work well in place of the cheddar.
If you prefer to go with sour cream and cream cheese to make them creamy, try these Refrigerator Mashed Potatoes!
How to make them
The full recipe is below. This is just a quick overview.
It’s up to you whether you peel the potatoes or not. Leaving the skins on can add texture, but peeling them will give you a smoother result.
Perhaps serve with this delicious-looking Porchetta?
Tips
Making perfect mashed potatoes is all about technique. Follow these tips to ensure your potatoes are fluffy, creamy, and never gummy.
- Choose the right potatoes – starchy potatoes like Yukon gold or Russets work best for mashed potatoes. Yukon gold gives a naturally rich flavor, while Russets provide a light and fluffy texture. As I said earlier, Russet is what was used for the photos, but if you want a more golden color, then go with Yukon gold.
- Start with cold water – always start with cold water when boiling potatoes. This helps them cook evenly and prevents the outside from becoming mushy before the inside is tender.
- “Dry” the potatoes – once your potatoes are tender, drain them thoroughly and return them to the pot. Heat the pot on low for a few minutes, shaking it gently to let any excess moisture evaporate. This step ensures your potatoes can fully absorb the butter and milk.
- Use room temperature ingredients – for the creamiest texture, make sure your butter and milk are at room temperature or slightly warmed. Cold ingredients can cause the potatoes to seize and become lumpy.
- Don’t overmix – the more you mash or mix the potatoes, the more likely they are to become gluey. A potato masher or ricer works best for a fluffy texture. If you must use a mixer, do so sparingly. That’s what I do. I use a potato masher until I can’t get out any more lumps, and then switch over to an electric hand mixer. I know that sounds insane to some people, but it’s the best way to get out the lumps! And the potatoes don’t come out gluey if you don’t overmix. More on this below!
- Follow the recipe 😉 – it’s tempting to wing it when making mashed potatoes, but small details can make a big difference. Follow the recipe as written, especially when it comes to the ratio of butter, cheese, and milk. If you make adjustments, keep in mind that the consistency of your potatoes may change. Start with less liquid and add more as needed to reach your desired texture.
Methods for mashing
There are several methods for mashing potatoes, each offering a unique texture and level of smoothness.
Potato masher – this is perfect for those who enjoy a rustic texture with some lumps. Simply press down and mash the cooked potatoes directly in the pot or a mixing bowl to create fluffy, slightly textured mashed potatoes.
Electric hand mixer – for a smoother consistency, this is my top pick. However, it’s important not to overmix, as this can lead to gluey potatoes.
Electric stand mixer fitted with a paddle attachment – this can create ultra-smooth mashed potatoes with minimal effort, making it ideal for large batches.
Ricer or food mill – perfect if you prefer silky mashed potatoes with no lumps. A ricer presses the cooked potatoes through fine holes, while a food mill works by cranking the potatoes through a perforated disk. Both methods result in light, airy mashed potatoes.
While a blender or food processor might seem convenient, they are not recommended for traditional mashed potatoes as they overwork the starch, resulting in a gluey texture. These tools are better suited for creating potato purées.
No matter the method, remember to mash the potatoes while they are hot for smoother results and to add warm butter and milk for easier incorporation and creamier texture.
And as I’ve said many times, avoid overworking the potatoes to maintain their light and fluffy consistency.
How to make ahead
Prepare the mashed potatoes as directed and store them in an airtight container in the fridge. Reheat gently on the stovetop or in the oven, adding a splash of milk if needed to loosen the texture.
How to freeze
Cool them completely, then freeze in a freezer-safe container. Thaw in the fridge overnight and reheat as I wrote above.
What to serve with them
I’d pair these cheesy potatoes with one of these meats, a side of Blanched Broccoli, Whole Wheat Dinner Rolls and a salad for a hearty meal.
- Smoked Spatchcock Chicken
- Smoked Ribeye Recipe
- Air Fryer Chicken Quarters
- Air Fryer Frozen Chicken Breast
I hope you’ll enjoy these cheesy mashed potatoes! If you try them out, I’d love to hear your thoughts in the comments below. Thanks! 🙂
Cheesy Mashed Potatoes
Ingredients
- 3 pounds (1360 grams) starchy potatoes (Yukon gold are best, followed by Russet)
- 1/4 cup (56 grams) unsalted butter room temp or warmed
- 3/4 to 1 cup (177 to 236 ml) whole milk or whatever you have on hand, room temp or warmed
- 2 cups (225 grams) shredded sharp cheddar cheese room temp
- 1/2 cup (52 grams) shredded Parmesan or Pecorino Romano room temp
- 1/2 teaspoon granulated garlic
- 1 teaspoon salt
Instructions
- Peel the potatoes and cut into 1" chunks.
- Put the potatoes in a large pot and cover with cold water, making sure the potatoes are covered with at least 1" of water.
- Turn the heat to high and bring to a boil. Reduce the heat to medium-low to keep the potatoes at a simmer. Simmer for about 10-14 minutes or until the potatoes are tender.
- Drain the potatoes and return the pot (with the potatoes in it) back to the stove. Let any remaining moisture cook off.
- Add the butter and stir to coat the potatoes in the butter.
- Add the remaining ingredients (use just 3/4 cup of milk at the beginning and add more, if needed - I used 1 cup). Mash the potatoes with a potato masher, food mill or ricer.
- I used a potato masher, and when I couldn’t get out any more lumps, I switched to a hand mixer and used that just a bit until the lumps were mostly gone and the potatoes were fluffy. The more you mess with the potatoes, the gummier they'll be.
- Serve immediately. Cool any leftovers and refrigerate in an airtight container for up to 4 days.
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