Easy Cheesy Mashed Potatoes Recipe

This cheesy mashed potatoes recipe is the ultimate comfort food side dish—creamy, buttery, and loaded with gooey melted cheddar cheese. Fluffy mashed potatoes are mixed with a little sour cream for tang, topped with plenty of shredded cheese, and broiled until golden and bubbly. The result is rich, velvety, and cheesy potatoes that pair perfectly with just about anything. If you’re looking for a crowd-pleasing side for your next potluck, Sunday dinner, or Thanksgiving feast, this is the recipe you need.

Why I Love These Cheesy Mashed Potatoes

Potatoes are one of those ingredients that can do no wrong—they’re good any way you make them. I love them crispy as fries, creamy in soups and stews, or chilled in a classic potato salad. But if you ask me, mashed potatoes are where they truly shine—especially when you add cheese.

The quickest way to turn regular mashed potatoes into something unforgettable is by stirring in shredded cheddar and topping them with even more cheese before broiling. That extra step transforms them into creamy, cheesy perfection with an irresistible golden crust. The combination of butter, sour cream, and melty cheddar makes every bite rich, smooth, and full of flavor.

I usually make a double batch of these because they disappear fast—especially around the holidays. They’re always one of the first dishes to vanish at my Thanksgiving table, where I serve them alongside my turkey tenderloin, Pioneer Woman stuffing, candied carrots, and sweet potato cobbler for a full Thanksgiving feast! Whether you’re cooking for a big crowd or just craving something cozy on a weeknight, these cheesy mashed potatoes never miss.

Ingredients

• 8 potatoes - Russet potatoes or Yukon gold work well.
• 1 stick melted butter - if using unsalted butter, reduce the salt to ½ teaspoon.
• ¼ cup sour cream - for extra creamy mashed potatoes.
• 1 Garlic clove, minced
• Pinch of salt & pepper
• ½ cup shredded cheese - for all that delicious cheeseiness. I used a shredded cheddar cheese mix. Some other options are mozzarella, monterey jack, white cheddar cheese, and Swiss.
• Chopped chives or green onions - optional for topping.

If you're going to the store to pick up the russet potatoes or Yukon gold potatoes, make sure to grab an extra bag. You can put them to good use by making some of my other potato recipes, like these air fryer smashed potatoes, twice baked mashed potatoes, or even these air fryer baked potatoes!

How To Make Cheesy Mashed Potatoes

Step 1: Boil 

First, peel and chop the potatoes into about 1-inch pieces. Then, add them to a large pot of lightly salted water and bring it to a boil.

Now, let the potatoes boil for about 25 minutes, or until you can easily pierce them with a fork.

Step 2: Mash 

Once the potatoes are fork-tender, drain the water and return the potatoes to the pot. Then, use a potato masher or an immersion blender to mash the potatoes until they're creamy and smooth. If you prefer chunky mashed potatoes, that's fine, too! Just don't overdo it on the mashing, or you'll end up with gluey mashed potatoes instead of creamy ones.

Next, you can add the butter, sour cream, garlic, salt, and pepper to the potatoes. Then, mix everything together to fully combine the ingredients.

Step 3: Season

Now it's time to give your mashed potatoes a little taste test. Taste them and then add more salt or pepper, as needed. Also, if they seem a little dry, add in a splash of milk or even cream and mix it into the potatoes.

Step 4: Prep 

Now that the mashed potatoes are prepared, you can transfer them to either individual baking dishes or one big baking dish.

Then, top them with the shredded cheese. I like using sharp cheddar cheese, but again, you can really use any kind of cheese that you want, like white cheddar cheese. A bit of parmesan cheese really adds even more depth of flavor to them. 

Step 5: Broil 

Next, place the dish in your oven under the broiler for about 5 to 10 minutes or until the cheese is completely melted and golden brown. And it's okay if the cheese gets a little bit charred here in some spots, that's just extra flavor!

Step 6: Serve

Once the cheese has melted, you can top these baked mashed potatoes with chopped chives or chopped parsley. As I mentioned earlier, you can even add some chopped bacon and sour cream on top of them to make them like loaded mashed potatoes. Serve warm and enjoy!

Expert Tips To Make The Best Cheesy Mashed Potatoes

• Use the right potatoes for creaminess: For fluffy yet rich mashed potatoes, use Yukon Golds or Russets. Russets make lighter, fluffier mash, while Yukon Golds create a creamier texture with a buttery flavor. You can even mix the two for the perfect balance of texture and taste.
• Salt the water generously: Adding salt to the boiling water is the first step to perfectly seasoned potatoes—it flavors them from the inside out. Think of it like seasoning pasta water; the potatoes should taste good even before adding butter or sour cream.
• Drain well before mashing: After boiling, drain the potatoes thoroughly to remove any excess water. Too much moisture will thin out the mash and prevent it from absorbing the butter and sour cream properly. Let them sit uncovered in the pot for a minute or two to steam off any remaining water.
• Mash while the potatoes are hot: Warm potatoes absorb butter and sour cream much better than cold ones. Mash them right after draining so they soak up all that creamy, flavorful goodness.
• Don’t overmix: Overworking the potatoes (especially with an electric mixer) can make them gluey. Mash by hand with a potato masher or use a ricer for the fluffiest results. Stir just until everything is combined and smooth, don't overmix!
• Use room temperature butter and sour cream: Cold ingredients can make the mashed potatoes stiff and harder to mix. Let your butter and sour cream soften slightly before adding them—this helps everything blend seamlessly and gives the potatoes a luxurious, creamy texture.
• Broil just until bubbly and golden: Keep an eye on the potatoes during broiling—I've found 8–10 minutes is usually perfect. The goal is melted, bubbly cheese with light golden edges, not a burnt crust.

How To Store and Reheat Cheesy Mashed Potatoes

Store any leftovers in an airtight container, and they'll stay good in the fridge for up to 3-4 days. To keep for longer, ensure the potatoes have cooled to room temperature, then transfer them to an airtight container or heavy-duty freezer-safe bags. If you opt for containers, ensure you leave about a half inch of space at the top of them - the potatoes will expand as they freeze.

Stored either of these ways, the potatoes will stay good in the freezer for 10-12 months. With that said, they'll taste their best if you eat them before the 3-month mark. 

The quickest way is to reheat them in the microwave. Just scoop the potatoes into a microwave-safe dish, add a splash of milk, and then mix everything until combined. Then, cover the dish with a damp paper towel and heat on high power for 2 to 3 minutes, stirring once halfway through.

Another great way, especially if you're reheating a large batch, is in the oven. To reheat them in the oven, scoop the potatoes into an oven-safe dish, add a splash of milk, and mix until combined. Cover the dish with tin foil, then heat it at 350 degrees Fahrenheit for about 15-20 minutes, or until heated through.

Cheesy Mashed Potatoes FAQS

Can I make these cheesy mashed potatoes ahead of time?

Yes! This recipe works great for make-ahead mashed potatoes. You can prepare them up to 2 days in advance. Once finished, let them cool completely, then wrap the baking dish tightly with plastic wrap or transfer to an airtight container and refrigerate. When you’re ready to serve, reheat the mashed potatoes in the oven at 350°F (175°C) until hot and the cheese melts again, about 15–20 minutes. If they seem a little dry, stir in a splash of milk or cream to bring back that creamy texture.

What’s the best cheese to use for cheesy mashed potatoes?

Sharp cheddar cheese gives these mashed potatoes that classic, rich flavor, and it's my favorite to use, but you can experiment with other cheeses! Gruyère, mozzarella, Monterey Jack, or Parmesan all melt well, adding different layers of flavor. For the best texture, shred the cheese yourself—pre-shredded cheese doesn’t melt as smoothly due to anti-caking agents.

How do I make mashed potatoes extra creamy?

Use warm ingredients—room-temperature butter and slightly warmed sour cream or milk blend more easily with the hot potatoes. Also, don’t overmix; mash gently until smooth and fluffy. For ultra-creamy results, run the potatoes through a ricer or food mill before adding the dairy and cheese.

More Side Dish Recipes You'll Love

If you're looking for some equally delicious and easy side dishes, we have a ton on the blog that you have to try out next!

Here are some of my favorites to make:

• Mashed potatoes without milk
• Cream cheese mashed potatoes
• Cheesy potato casserole
• Ham and potato casserole
• Red skin mashed potatoes
• Martha White cornbread
• Sweet potato cobbler
• Fried potatoes and onions
• Mississippi mud potatoes

Oh, and as always, for even more delicious recipes, check out our Instagram, YouTube, or TikTok. We post new recipes every day on them.