Mashed Potatoes with Cheese

Nothing beats a warm bowl of mashed potatoes when you want comfort food that hugs you right back. Now, imagine those potatoes all fluffy and creamy with a generous hit of melty, gooey cheese folded in.

Whether it’s a holiday side dish or just a weeknight favorite, cheesy mashed potatoes have this way of making everything feel a bit more special without any fancy fuss.

I’ll share how to get them just right, plus a few tips to avoid the usual lumps or blandness. You’ll love these super-tasty, cheesy spuds together.

Why You’ll Love This Recipe

Cheesy goodness in every bite. The cheese adds that irresistible melty texture and rich savory flavor that turns regular mashed potatoes into a real treat. It’s all about getting that creamy cheesy mix perfectly balanced so it’s neither too heavy nor too light.

Simple ingredients, big results. You likely already have everything you need in your kitchen—potatoes, butter, milk, cheese—and with just a few easy steps, you get a dish that feels homemade and full of love. No fancy gadgets or weird ingredients needed.

Versatile and crowd-pleasing. Mashed potatoes with cheese fit any meal, from weeknight dinners to holiday spreads. Plus, everyone loves ’em—kids, adults, picky eaters, you name it. It’s comfort food that never goes out of style.

Ingredient Notes

• Potatoes – Use starchy potatoes like Russets for the fluffiest, creamiest texture.
• Butter – Adds richness and smoothness.
• Milk – Makes the potatoes light and creamy; use whole milk for extra indulgence.
• Shredded Cheddar Cheese – Melts perfectly into the potatoes for gooey, cheesy goodness.
• Salt and Pepper – Essential for balancing flavors and bringing out the natural potato taste.

Kitchen Equipment

• Large Pot or Large Saucepan
• Potato Masher or Potato Ricer
• Mixing Bowl
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• food mill – optional but handy
• immersion blender, hand mixer, stand mixer, or electric mixer – optional
• airtight container – for leftovers

How to Make Cheesy Mashed Potatoes

1. Start by boiling your potatoes in a large pot until they’re nice and tender, about 15–20 minutes.
2. Drain the water, then pop the potatoes back into the pot and toss in the butter.
3. Mash everything together until the potatoes are smooth with just a few tiny lumps.
4. Next, stir in the milk and shredded cheddar cheese until everything is creamy and melty.
5. Finish with a sprinkle of salt and pepper to taste, and you’re ready to serve!

Variations & Substitutions

Add Garlic
Roast some garlic cloves and mash them in for a sweet, mellow garlic flavor that kicks things up a notch without overpowering.

Spicy Kick
Mix in some chopped jalapeños or a pinch of cayenne pepper for a cheesy side with a little heat that surprises and delights.

Mix in Herbs
Fresh chives, parsley, or thyme folded in just before serving brighten things up with fresh, herbaceous notes.

Loaded Mashed Potatoes
Add cooked bacon bits, green onions, and extra shredded cheese on top for an indulgent loaded version.

Use Different Cheeses
Experiment with blue cheese, feta, pepper jack, mozzarella cheese, boursin cheese, sharp cheddar cheese, parmesan cheese, or smoked Gouda for something unexpected and tasty.

Change up the Potatoes
This mashed potato recipe can be made using Yukon Golds, Russet Potatoes, a mix of yellow potatoes and red potatoes, or any white potatoes.

**When making these simple mashed potatoes, I like to add a little garlic powder or creamy garlic spread, plenty of butter, a dollop of sour cream, or a splash of heavy cream. I also try not to use pre-shredded cheese, as it doesn’t melt as well as freshly shredded cheese.

Flavor Boosters

Cream Cheese
Adding a little cream cheese with your butter and milk makes the mash ultra creamy and tangy, upping the comfort level.

Caramelized Onions
Stir in some caramelized onions for a sweet, rich flavor and an extra layer of sophistication in your cheesy mash.

Mustard Powder
Just a pinch of dry mustard powder sharpens the flavor and balances the richness from the cheese and butter.

Nutmeg
A tiny grate of fresh nutmeg adds warmth and depth; it’s subtle but definitely noticeable when you try it.

Roasted Garlic Oil
Drizzle a bit of roasted garlic oil on top before serving for a gourmet touch that’s easy but impressive.

What To Serve With Cheesy Potatoes

• Roast Chicken – Classic and comforting, roast chicken pairs perfectly with cheesy mashed potatoes for a meal that feels like home.
• Gravy – Whether it’s brown gravy, mushroom, or onion gravy, the smooth, saucy goodness takes cheesy potatoes to an even better place.
• Steamed or Roasted Veggies – Green beans, asparagus, or carrots add necessary crunch and color to balance out the creamy richness.
• Meatloaf – A timeless combo that just works—the hearty, savory meatloaf and fluffy cheesy mash make a winning duo.
• Pork Chops – Juicy pork chops, especially with a mustard or apple glaze, are great alongside cheesy mashed potatoes.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave with a splash of milk to loosen up the texture.

Cheesy mashed potatoes can be frozen, but the texture might change a bit. Pack leftovers in airtight containers or freezer bags and freeze for up to 2 months. When ready, thaw overnight in the fridge and reheat gently.

Reheating

• Microwave Method
  Quick and easy. Place a serving in a microwave-safe bowl, add a splash of milk, cover loosely, and heat in 1-minute intervals, stirring in between until hot.
• Stovetop Method
  Place mashed potatoes in a saucepan over low heat with a splash of milk or cream. Stir constantly to prevent sticking and warm through evenly.

Less Common Methods

• Oven Method
  Best for maintaining texture without drying out. Preheat oven to 350°F (175°C). Spread mashed potatoes in an oven-safe dish, cover with foil, and warm for about 20 minutes. Stir halfway through to heat evenly.
• Slow Cooker Method
  Put mashed potatoes in a slow cooker on low. Stir occasionally and add a bit of milk or butter to keep them creamy while heating throughout.

Troubleshooting

• Potatoes Are Lumpy – Make sure the potatoes are cooked until fork-tender before mashing. If lumps remain, pass them through a ricer or mash a bit longer with patience.
• Mash is Gluey or Sticky – This usually means overmixing or using the wrong potatoes. Stick to Russet or Yukon Gold and avoid food processors.
• Cheese Clumps or Separates – Don’t add cheese over high heat and fold it in gently. If cheese clumps form, try warming the mash gently and stirring carefully to reincorporate.
• Potatoes Are Too Dry – Add more warm milk or butter gradually until the texture feels right. Overcooked potatoes can soak up more liquid, so don’t rush it.
• Flavor Is Bland – Season in stages and taste. Sometimes adding a pinch of salt or a little extra cheese at the end rescues the flavor.

Ways to Use Leftovers

• Potato Cakes – Form chilled leftover mashed potatoes into patties, coat lightly with flour or breadcrumbs, and pan-fry until golden for a crispy snack.
• Cheesy Potato Soup – Use leftover cheesy mash as a base for a hearty, creamy soup. Add broth, veggies, and bits of bacon or ham for extra flavor.
• Twice-Baked Potatoes – Scoop out baked potatoes, mix with leftover cheesy mash, then stuff back into skins, top with extra cheese, and bake until golden and bubbly.
• Shepherd’s Pie – Use leftover cheesy mashed potatoes as the topping for homemade shepherd’s pie, adding a creamy cheesy twist to the classic dish.
• Mashed Potato Waffles – Spread leftover mashed potatoes in a waffle iron for a crispy outside and soft inside treat that works great for breakfast or dinner.

FAQ’s

Can I make mashed potatoes with cheese ahead of time?

Yes, you can prepare them in advance and store them in the fridge, then reheat gently before serving. Just add a little extra milk or butter when reheating to keep them creamy.

What’s the best cheese to use for melting?

Cheddar is a top choice, but Monterey Jack, Gruyère, and even mozzarella melt nicely and bring different flavor profiles to the dish.

Can I use low-fat milk or dairy-free milk?

You can, but the texture won’t be as rich and creamy. For best results, use whole milk or cream, or a full-fat non-dairy alternative like coconut milk.

How do I avoid watery mashed potatoes?

Drain potatoes well after boiling and avoid over-boiling. Use just enough liquid to mash for creamy but not runny potatoes.

Can I add other mix-ins to cheesy mashed potatoes?

Absolutely, things like cooked bacon, green onions, roasted garlic, or herbs all add great flavor and texture.

DON’T MISS THESE HOLIDAY E-BOOKS!

If you love this mashed potato recipe, you’re going to love these other holiday side dish recipes, too. Please click each link below to find the easy, printable recipe!

More Great Potato Recipes

Twice Baked Mashed Potatoes

Potatoes Au Gratin

Duchess Potatoes

Instant Pot Baked Potatoes

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