These cheesy mashed potatoes are made with creamy Yukon Gold potatoes mashed with butter, cream cheese, and a touch of garlic powder, then enriched with cheddar and Parmesan. The casserole finishes in the oven until the cheddar on top melts and turns golden. It’s an approachable side that feels special enough for a holiday table yet simple enough for a weeknight dinner.
Cream cheese gives the mash a rich, silky texture and a subtle tang, while the cheddar baked on top develops slightly browned, crispy edges—my favorite part. You can assemble this dish ahead of time and bake it when needed, which is a big help when entertaining.
Why You’ll Love This Recipe
- Three kinds of cheese. Cream cheese is folded into the mash, cheddar and Parmesan are stirred in, and extra cheddar browns on top for texture and flavor.
- Make-ahead friendly. Put the dish together up to 24 hours ahead and bake it when you’re ready to serve.
- Simple ingredients. Potatoes, butter, milk, cheese, and a few pantry seasonings create a comfort-food favorite.
- Feeds a crowd. This casserole makes about 10 servings, so it’s great for potlucks and family gatherings.
Ingredients
Notes and substitution tips: Yukon Gold potatoes give the creamiest texture, but russets will work. See the recipe card below for exact measurements and the printable version.
- Yukon Gold potatoes – Their naturally buttery texture yields a smooth, creamy mash without becoming gluey.
- Butter, cream cheese, and whole milk – Add these to the hot potatoes so they melt in and create a velvety texture. The recipe uses 6 ounces of cream cheese; cut it into chunks so it incorporates quickly.
- Cheddar cheese – Use freshly shredded cheddar from a block for the best melt and flavor. Pre-shredded cheeses often contain anti-caking agents that affect melting.
- Parmesan cheese – Adds a salty, nutty lift that complements the cheddar. Freshly grated Parmesan performs best.
- Garlic powder, salt, and pepper – Garlic powder blends evenly throughout the mash; taste and adjust the seasoning before baking.
How to Make Cheesy Mashed Potatoes
The method is straightforward: boil the potatoes, mash with the dairy and seasonings, fold in cheese, and bake until bubbly and golden.
Step 1: Peel the potatoes and cut them into large, even chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt.
Step 2: Bring the water to a boil over medium-high heat. Reduce to a simmer and cook about 15 minutes, until the potatoes are fork tender. While they cook, preheat the oven to 350°F and spray a 3-quart or 9×13 baking dish with nonstick spray.
Step 3: Drain the potatoes well and return them to the hot pot. Set the pot back on the burner with the heat off for 1 minute to let excess steam evaporate; this prevents watery mash.
Step 4: Add the butter, milk, cream cheese, garlic powder, salt, and pepper to the potatoes. Mash with a potato masher until smooth and creamy.
Step 5: Fold in 1 cup of the shredded cheddar and all of the Parmesan until evenly distributed.
Step 6: Spread the mashed potatoes into the prepared baking dish and sprinkle the remaining cheddar evenly over the surface. Bake for about 20 minutes, until the cheese is melted and the top is golden. Garnish with chopped fresh parsley for color, if desired.
Serving Suggestions
These cheesy mashed potatoes pair beautifully with holiday mains like honey-glazed ham or roast turkey, and they work equally well alongside everyday entrees such as meatloaf or smothered pork chops. Add a green vegetable on the side for a balanced plate.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm single servings in the microwave, or reheat a larger portion in a 350°F oven until heated through.
- Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating; the texture may soften slightly after freezing.
Tips for the Best Cheesy Mashed Potatoes
- Salt the cooking water. Seasoning the potatoes while they cook ensures more flavorful results.
- Bring dairy to room temperature. Softened butter and cream cheese blend more smoothly and reduce lumps.
- Don’t overwork the potatoes. Mash only until creamy; overworking can make them gummy.
- Make ahead. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake covered with foil for 25 minutes, then uncover and bake an additional 10 minutes until hot and bubbly.
- For a deeper color: Leave the dish in the oven a little longer and watch until the cheddar reaches the desired golden-brown shade.
Additions and Variations
- Add bacon: Fold in cooked, crumbled bacon or sprinkle it on top for smoky crunch.
- Swap the cheese: Try Gruyère, pepper jack, or a smoked cheese in place of or alongside cheddar for different flavor profiles.
- Use roasted garlic: Replace garlic powder with roasted garlic for a richer, sweeter garlic note.
- Top with green onions: Substitute sliced green onions or chives for parsley to add bright color and mild onion flavor.
More Potato Side Dishes
- Scalloped Potatoes
- Mini Twice Baked Potatoes
- Mini Hasselback Potatoes
- Air Fryer Roasted Potatoes
- Sweet Potato Casserole with Marshmallows
Cheesy Mashed Potatoes
Author: Jaclyn
15 mins
35 mins
50 mins
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into large chunks
- 6 ounces cream cheese, softened and cubed
- 6 tablespoons butter, room temperature
- ⅓ cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese, divided
- ½ cup shredded or grated Parmesan cheese
- Fresh parsley, optional for garnish
Instructions
- Place potatoes in a large pot and cover with water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to medium and simmer for 15 minutes, or until fork tender.
- Meanwhile, preheat oven to 350°F and coat a 3-quart or 9×13 baking dish with nonstick spray.
- Drain the potatoes well and return them to the hot pot. Set the pot back on the burner with the heat off for 1 minute to let excess water evaporate.
- Add the cream cheese, butter, milk, garlic powder, salt, and pepper. Mash with a potato masher until creamy.
- Stir in 1 cup of the cheddar and all of the Parmesan.
- Spread into the prepared baking dish and sprinkle with the remaining cheddar.
- Bake for 20 minutes or until the cheese is melted and the top is golden brown. Sprinkle with parsley before serving, if desired.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Reheat in the microwave or a 350°F oven until warmed through.
Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat. The texture may soften slightly.
Make-ahead: Assemble, cover, and refrigerate for up to 1 day. Bake covered with foil for 25 minutes, then uncovered for 10 minutes, until the cheese is melted and the potatoes are hot.
Nutrition
Carbohydrates: 26 g |
Protein: 10 g |
Fat: 20 g |
Saturated Fat: 12 g |
Sodium: 380 mg
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