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My recipe for Cheesy Mashed Potatoes gives you the creamiest, fluffiest, most indulgent side dish, all without a hint of gumminess. This is my no-fail method for pure comfort, baked with a golden, bubbly crust.
When it comes to making Cheesy Mashed Potatoes, I want that perfect balance of creamy and cheesy and this simple recipe delivers. Creamy Yukon Gold potatoes are steamed to velvety perfection, then mashed with a luscious blend of butter, sour cream, and a blend of cheeses. But the indulgence doesn’t stop there! I top it with even more cheese that bakes into a golden, gooey crust. Simply put: they are irresistible.
Whether you’re hosting a holiday gathering or planning a cozy family dinner, this side dish is one that will have everyone coming back for more. And 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.
Table of Contents
Why This Recipe Works
After years of testing, I’ve landed on a few key rules that make this a reliable recipe. Here’s why it succeeds where others disappoint:
- Why I Always Steam My Potatoes: Boiling potatoes can easily get waterlogged if cooked too long. This is the #1 culprit of soupy and/or gluey potatoes. Steaming is much more forgiving and why it’s a restaurant trick. The potatoes hold their flavor and structure better, ready to combine with butter, cream and cheese.
- My “Two-Cheese Rule”: Other than great texture from steaming, I always use two types of cheese, and I think you should too! First, a Flavor Cheese like sharp cheddar for that unmistakable punch. Second, a great Melting Cheese like Gruyère or Monterey Jack for that restaurant-worthy, coveted cheese pull.
- Full-Fat, Warm Dairy is Key: This is not the recipe for low-fat substitutes. The combination of full-fat sour cream, whole milk, and butter creates the luscious, rich mouthfeel. Gently warming the milk and butter helps them absorb into the hot potatoes immediately turning the dish velvety smooth.
- Gentle Mashing (No Hand Mixers or Immersion Blenders!): To avoid that dreaded gummy texture, you must mash or press, never whip. A handheld masher or a ricer is all you need.
Ingredients for Cheesy Mashed Potatoes
- Yukon Gold Potatoes: These aren’t the only potato choice that works, but they’re what I like best. They have a natural butter flavor and walk the line between starchy and waxy for an incredible mash. Look for small to medium-sized potatoes with no green areas or little sprouts. (See the FAQ for other potato options).
- Cheese: I use a 50/50 blend: a sharp, tangy cheese like cheddar and a great melting cheese like Monterey Jack, Gruyère, or Fontina. Whatever combination you use, be sure to shred it from a block yourself instead of buying pre-shredded cheese that’s coated with potato starch or cellulose.
- Butter: Salted or unsalted both work well – just add salt to taste.
- Whole Milk: Whole milk makes the creamiest mashed potatoes. Lower-fat versions don’t give quite the same rich results.
- Sour Cream: Full-fat sour cream is best for its added richness and slight tang.
- Fresh Chives: These add both color and a mild onion flavor. Green onions (just the green parts) work as a substitute.
- Salt and Pepper: Use kosher salt for cooking and finishing. As always, freshly ground black pepper has more flavor.
How to Make Cheesy Mashed Potatoes
Prep, Steam, Warm Dairy and Preheat: Butter a 2-quart baking dish. Steam raw potato cubes over boiling water until tender, about 30 minutes. While the potatoes steam, gently warm the butter and milk in a small saucepan over low heat. When the potatoes are almost tender, preheat your oven to 350°F (177°C).
Mash and Mix: With a potato masher, mash hot potatoes in a bowl with the warm milk-butter mixture, sour cream, salt, and pepper (or press through a potato ricer). Mix in half the cheese and chives.
Assemble and Bake: Transfer potato mixture to prepared baking dish and spread into an even layer. Sprinkle remaining cheese over and bake at 350°F (177°C), uncovered, until potatoes are hot and cheese is melted, 15-20 minutes. Serve hot.
Pro Tips
- Cut your potatoes into uniform cubes. This is the key to cooking the potatoes evenly and avoiding hard lumps.
- Don’t overcrowd the steamer basket. The potatoes need room for the steam to circulate. If you’re doubling the recipe for more people, either steam the potatoes in two batches or (carefully) boil them.
- Mash the potatoes while they’re hot. Don’t let the potatoes sit and cool down. You need the potatoes to be hot to absorb all that warm butter and milk.
- Trust your senses, not the timer. Think of the 30-minute mark as a guideline, not a rule. Pierce a few cubes with a fork to know for sure. It should slide in and out with no resistance.
- Keep an eye on your water level. You don’t want your pot to boil dry! Keep an ear out for the bubbling water. If it goes silent or you stop seeing steam escape, you may need to carefully add a bit more water.
A Few Easy Variations
- For a richer mash, use half-and-half or light cream instead of all or part of the whole milk.
- For a different tang but similar richness, full-fat, plain Greek yogurt is a good swap for sour cream.
- To add more flavor, try mixing in fresh herbs like parsley, dill, or even a minced clove of fresh garlic with the chives.
Storage, Make-Ahead, and Reheating
- To Store: Cover leftover mashed potatoes tightly (or transfer to an airtight container) and store in the refrigerator for up to 3 days.
- To Make-Ahead (My Favorite Method): This is the perfect make-ahead side, always welcome during the holiday season. You can prepare the entire recipe a day or two in advance. Just assemble the potatoes completely in the baking dish, let them cool, then cover and refrigerate. When you’re ready to bake, preheat the oven to 350°F and bake, covered with foil, for the first 15-20 minutes (to heat through). Then remove the foil and bake uncovered for another 15-20 minutes to get the cheese golden and bubbly.
- To Reheat: You can reheat leftovers in the dish you baked them in. Or, if you don’t have a lot leftover, spread the potatoes in a smaller, buttered, oven-safe dish. You can mix in a small splash of milk to restore creaminess if the potatoes seem dry. Cover with foil and bake at 350˚F (175°C) for 20 to 30 minutes, or until hot all the way through.
FAQ: Cheesy Mashed Potatoes
Red Bliss potatoes are another good semi-waxy option that will work well. If all you have are starchy Russet potatoes, they’ll work too, but the final texture will be a bit fluffier and less smooth.
I don’t recommend it for this recipe. The potatoes can easily overcook and get watery and/or gluey in a slow cooker. The steamer-to-oven method here gives you much more control over the final dish.
Serve with these 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:
Cheesy Mashed Potatoes
Video
Ingredients
- 2 1/2 pounds Yukon Gold Potatoes cut into 1-inch cubes
- 4 tablespoons butter plus more for buttering baking dish
- 1/3 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 6 ounces shredded cheese divided (I use half sharp cheddar and half Monterey Jack or Gruyère)
- 1/4 cup minced fresh chives plus more for garnish
Instructions
- Prep Dish: Butter a 2-quart, rectangular baking dish.
- Steam Potatoes: Add raw potato cubes to a large steamer basket set over boiling water. Cover and steam until very tender, 25 to 30 minutes.
- Warm Dairy and Preheat: While potatoes steam, gently warm the butter and milk in a small saucepan over low heat. When potatoes are almost tender, preheat oven to 350 °F (177 °C).
- Mash and Mix: When tender, transfer potatoes to a large bowl. Add the warm milk-butter mixture, sour cream, salt, and pepper; mash until smooth with a handheld masher. Stir in half of the cheese and chives.
- Bake and Serve: Transfer potato mixture to prepared baking dish and spread into an even layer. Sprinkle remaining cheese over and bake, uncovered, until potatoes are hot and cheese is melted, 15-20 minutes. Serve hot.
Notes
- Make-Ahead: This is my favorite way to make this dish. Assemble the potatoes completely in the baking dish, let cool, then cover and refrigerate for up to 2 days. When ready to bake, preheat oven to 350°F. Bake covered with foil for 15-20 minutes, then remove the foil and bake for another 15-20 minutes until hot and golden.
- Texture: For the creamiest, fluffiest texture, avoid a hand mixer or food processor, which can make the potatoes gummy. A simple handheld masher or a potato ricer is all you need.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my, that bite in the first photo! My mouth is watering. Yukon Gold potatoes are my favorite. So rich and creamy, perfect for this deliciousness. 🙂 ~Valentina
Thank you, Valentina! They’re my favorite too – so naturally creamy and buttery.