Cheesy Mashed Potatoes

When it comes to mashed potatoes, getting the perfect balance of creamy and cheesy is everything. These Cheesy Mashed Potatoes deliver pure comfort food indulgence, with creamy Yukon Gold potatoes steamed to velvety perfection, then mashed with a luscious blend of butter, sour cream, and sharp cheddar cheese. But the magic doesn’t stop there – topped with more cheese that bakes into a golden, gooey crust, they’re simply irresistible.

Whether you’re hosting a holiday gathering or planning a cozy family dinner, this side dish is a guaranteed crowd-pleaser that will have everyone coming back for more. I love that you can make these potatoes ahead of time, giving you more freedom to enjoy the festivities with your loved ones instead of being tied to the kitchen.

Ingredients for Cheesy Mashed Potatoes

• Yukon Gold Potatoes: My choice for their natural buttery flavor. Look for small to medium-sized ones with smooth, unblemished skin.
• Butter: Salted or unsalted both work well – just adjust your seasoning accordingly.
• Milk: Whole milk makes the creamiest mashed potatoes. Lower-fat versions don’t give quite the same results.
• Sour Cream: Full-fat is essential for the richness we’re after in this recipe.
• Cheddar Cheese: Sharp cheddar gives the best flavor, but Monterey Jack, Fontina, or Gruyère are great alternatives.
• Fresh Chives: These add both color and fresh onion flavor. Green onions (just the green parts) work as a substitute.
• Salt and Pepper: Don’t forget freshly ground black pepper – it makes a difference.

Why You Should Steam Potatoes (instead of boiling)

Steaming potatoes for mashed potatoes offers some real advantages over boiling. When you boil potatoes, they can soak up too much water, which can make your mash runny or even gluey. With steaming, there’s less water contact, so you get a fluffy mash with a creamy texture that still packs a strong potato flavor. 

Mistakes to Avoid

• Overcrowding the Steamer: As tempting as it might be to steam all your potatoes in one go, overcrowding can result in uneven cooking. This might leave you with some potatoes that are perfectly done, while others are undercooked. So if you’re multiplying the recipe, boil the potatoes, but keep a close eye to make sure the potatoes don’t overcook.
• Using Unevenly Cut Pieces: When you’re cutting your potatoes to steam, aim for consistency. If you have a mix of large and small chunks, they won’t all cook at the same rate.
• Not Checking for Doneness: Potatoes can vary in their cooking times based on their type and size. It’s a mistake to rely solely on a set timer. Instead, periodically check the potatoes to ensure they’re fork tender.
• Letting Them Sit After Steaming: Once the potatoes are done, be sure to move on to mashing while they’re still hot. Letting them sit and cool can affect the texture of your mash. (See recipe options below.)
• Ignoring the Type of Potato: Not all potatoes are created equal! Remember that certain potato varieties mash up fluffier and smoother than others.
• Steaming Without Checking: Keep an eye on your potatoes as they cook; watch for steam and listen for bubbling water. If your pot runs dry, you could end up with burned potatoes or a scorched pot.

Recipe Options

• Yukon Gold Potatoes are ideal for this dish with their naturally rich, buttery flavor and golden hue, but Red Bliss Potatoes are another good semi-waxy option. And if neither of those varieties are available, Russet Potatoes will also work.
• For a richer version, consider using half-and-half or light cream.
• Greek yogurt offers a similar tang and richness as sour cream.
• Fresh parsley, dill, minced fresh garlic cloves, finely chopped leeks, or shallots can be alternatives to or added along with chives to give an herbaceous or stronger onion flavor.

How to Store and Reheat

Cover leftover mashed potatoes tightly and store in the refrigerator for up to 3 days (or transfer to an airtight container). To reheat, spread potatoes into a buttered, oven-safe dish (if you’ve transferred them to another container). Cover with aluminum foil to keep the potatoes from drying out and warm in an oven preheated to 350˚F (175°C) for 20 to 30 minutes, or until the potatoes reach 165˚F. If the potatoes seem dry, you can mix in a small amount of milk to restore their creaminess.

These Cheesy Mashed Potatoes are more than just a side dish – they’re the kind of comfort food that makes any meal special. The make-ahead option means less stress when entertaining, and leftovers (if you’re lucky enough to have any) reheat beautifully for the next day. Whether it’s a holiday feast or a Sunday dinner, these potatoes never fail to bring people back for seconds.

Serve with the Main Courses

• Roasted Chicken
• Pan-Fried Lamb Chops
• Cast Iron Pork Chops
• Bacon Wrapped Filet Mignon
• Garlic Butter Steak Bites

 And with side dishes like:

• Roasted Broccoli and Cauliflower
• Green Beans and Mushrooms

How to Make Cheesy Mashed Potatoes

Butter a 2-quart baking dish. Steam raw potato cubes over boiling water until tender, about 30 minutes.

With a potato masher, mash hot potatoes in a bowl with butter, milk, sour cream, salt, and pepper (or press through a potato ricer). Mix in half the cheese and chives.

Spread mixture into an even layer in the prepared dish. Top with the remaining cheese, and bake in a preheated oven at 350°F (175°C) for 35-40 minutes until cheese melts. Serve hot.