The absolute best cheesy mashed potatoes. This recipe delivers creamy mash that is delicious served with any main dish. Suitable for simple weeknight cooking or holiday feasts.
Table of Contents
- Potatoes. Any floury/starchy potato is good for mashing as they deliver light, fluffy mashed potatoes. Varieties to look for: Yukon Gold, Russet potatoes, Idaho, Maris Piper, King Edward.
- Milk/heavy cream. For a more luxurious dish, use heavy cream instead of milk. Sour cream or cream cheese can also be used for a much richer result.
- Butter. I used salted butter but unsalted butter can be substituted.
- Cheese. Mature/Sharp cheddar cheese, gruyere, Parmesan cheese, Monterey Jack or Swiss cheese will all be delicious. You want a cheese with lots of flavor that will melt well into the mashed potatoes.
- Spices: For a simple recipe, feel free to use only salt and black pepper but adding spices like garlic powder, a pinch of cayenne pepper or nutmeg will add a bit of interest and dimension to your dish.
How to make Cheesy Mashed Potatoes
Place potatoes in a large pot then fill with water. Add a generous pinch of salt then place over medium-high heat and cover with a lid. Boil the potatoes for 30-45 minutes or until fork tender throughout. You could peel and chop the potatoes prior to boiling, I just find the potatoes stay fluffier if cooked whole. Once soft, drain the potatoes then carefully peel off the skins.
Place the cooked potatoes back in the pot then add the butter, cream/milk, cheese and seasoning. Mash with a potato masher or hand mixer until the potatoes are your desired consistency and texture. For ultra-fine mashed potatoes, use a potato ricer or food mill. Season to taste then serve.
Can I make this ahead?
Mashed potatoes are a great make-ahead side dish (especially handy for holidays like Thanksgiving and Christmas). Make the potatoes then transfer to an airtight container and place in the refrigerator overnight. Reheat in the microwave oven (or in a hot preheated oven) until hot throughout then serve. Leftovers can also be kept in the fridge in an airtight container for up to 2 days.
We love serving this cheesy mashed potato recipe with everything from roast chicken to juicy pan-seared pork chops with green beans for dinner. It’s of course the ultimate side dish for the holidays so serving it with garlic herb roast turkey is a must over Thanksgiving.
Depending on the flavor you are after, mashed potatoes are a perfect blank canvas for add-ins. Cheeses, herbs (sage, chives, parsley, scallions/spring onion), confit garlic or spices like black pepper, nutmeg, cayenne pepper or mustard powder are all delicious additions.
Hot milk/liquid is definitely best added to mashed potatoes. This will prevent the dish from cooling down and will mix in with the potatoes easier.
No, this isn’t necessary. I use cold cubes of butter and stir into the mash vigorously to make sure it incorporates well.
Easy Mashed Potato Recipes
Cheesy Mashed Potatoes
- 4 lb (2kg) large potatoes
- ¾-1 cup milk warmed (alternatively use heavy cream)
- 4 tbsp butter cubed
- 2 cups shredded cheddar cheese
- salt and black pepper to taste
- Place the potatoes in a large pot then fill with water and add a generous pinch of salt.
- Place over medium-high heat then cover with a lid and bring to a boil.
- Allow the potatoes to cook for 30-45 minutes or until fork tender.
- Strain the potatoes then carefully peel off the skins.
- Place the cooked potatoes back in the pot then add the warmed milk and cubed butter.
- Add the cheese then mash with a potato masher or hand mixer.
- Season with salt and pepper to taste then serve.