Extra Cheesy Mashed Potatoes combine three cheeses—cream cheese, parmesan, and cheddar—for a light, fluffy, deeply flavorful side dish that reheats exceptionally well.
If you want mashed potatoes with serious flavor, these Extra Cheesy Mashed Potatoes are a winner. Rich and creamy, they make an excellent accompaniment to weeknight dinners or holiday meals.
Like a mashed potato casserole, this recipe uses a block of cream cheese to achieve extra creaminess and a velvety texture that holds up when reheated. Grated parmesan adds a nutty, savory note while shredded cheddar contributes buttery depth and, if you choose sharp cheddar, a pleasant bite.
Butter is essential here for that classic buttery potato flavor, and a proper amount of salt—both in the cooking water and the finished mash—ensures well-seasoned results.
Top tips
- Salt the water the potatoes cook in and salt the mashed potatoes themselves. Seasoning at both stages gives the best flavor.
- Use a potato masher, ricer, or handheld mixer to mash the potatoes. If using a mixer, stop as soon as the potatoes are smooth to avoid a gummy texture.
- To keep the mash a classic white color, substitute white cheddar for yellow cheddar.
Ingredients
- Russet or Yukon Gold potatoes work best for a fluffy, creamy mash.
- Three cheeses: cream cheese, grated parmesan, and shredded cheddar provide layered flavor and silky texture.
- Butter for richness and classic potato flavor.
- Salt for both the boiling water and to finish the mashed potatoes.
- Fresh chives make a bright garnish.
How to make extra cheesy mashed potatoes
Peel the potatoes and cut them into roughly 2-inch pieces. Place the pieces in a large pot and cover with cold water. Add 2 tablespoons of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer and cook until a fork easily pierces the potatoes, about 15–20 minutes depending on size.
Drain the potatoes thoroughly and return them to the pot. Let them steam in the hot pot for 5 minutes to dry out slightly—this helps keep the mash fluffy.
Add the cream cheese, melted butter, shredded cheddar, grated parmesan, and the remaining 1½ teaspoons of salt. Mash the mixture with a potato masher, ricer, or carefully with a handheld mixer until smooth—avoid overmixing.
Transfer the mashed potatoes to a serving bowl and top with chopped chives and extra parmesan or cheddar, if desired. Serve hot.
Make-ahead and reheating
These mashed potatoes are excellent for preparing ahead. After mashing, transfer them to a 13×9-inch casserole dish, cover, and refrigerate for up to 2 days.
Reheat covered with foil in a 350°F oven for 40–50 minutes, or until heated through. You can stir in a splash of milk or a pat of butter if they need loosening when reheating.
Variations
Customize the dish with these simple variations:
- Swap the cheddar for Gruyère, Swiss, Colby Jack, Asiago, or Manchego for different flavor profiles. Use white cheddar to preserve a pale color.
- Top with crumbled cooked bacon for extra savory crunch.
- Use chopped parsley instead of chives for a milder herb garnish.
Frequently Asked Questions
Russet or Yukon Gold potatoes yield the best texture for mashing. Red potatoes can also be used but produce a denser result.
A potato masher or ricer gives the fluffiest texture. A mixer works if used briefly—overmixing makes potatoes gummy.
Overworking the potatoes releases too much starch and creates a gluey texture. Mash just until smooth.
Store leftovers in the refrigerator for up to one week, or freeze for up to three months.
Leftover ideas
Leftover cheesy mashed potatoes are versatile. Keep refrigerated up to one week or frozen up to three months. Thaw in the refrigerator for 24 hours before reheating. Suggestions:
- Serve alongside pot roast or beef stew.
- Use as the topping for shepherd’s pie.
- Turn leftovers into mashed potato pancakes.
- Incorporate into homemade potato rolls.
- Pair with meatloaf or other hearty mains.
More potato recipes
- Mashed Potato Casserole
- Sweet Potato Casserole with Pecans
- Duchess Potatoes
- Buttermilk Mashed Potatoes with Roasted Garlic
- Savory Mashed Sweet Potatoes
📖 Recipe
Extra Cheesy Mashed Potatoes
Ingredients
- 5 lbs Russet or Yukon Gold potatoes
- 2 tablespoons + 1½ teaspoons salt, divided
- 8 oz cream cheese
- ½ cup (1 stick) butter, melted
- 1 cup finely grated parmesan cheese
- 1 cup shredded cheddar cheese
- For garnish: fresh chopped chives
Instructions
- Peel the potatoes and cut into 2-inch pieces. Place in a large pot, cover with water, and add 2 tablespoons salt.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 15–20 minutes.
- Drain the potatoes and return them to the pot. Let sit for 5 minutes to dry out slightly.
- Add the cream cheese, melted butter, parmesan, cheddar, and remaining 1½ teaspoons salt. Mash until smooth.
- Transfer to a serving dish and top with fresh chives and additional cheese if desired.
Nutrition
Carbohydrates: 35 g
Protein: 10 g
Fat: 16 g
Sodium: 763 mg
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