Cheesy Mashed Potatoes Recipe (Easy & Creamy)
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What’s better than a creamy, fluffy, comforting bowl of cheesy mashed potatoes? A mashed potato recipe that’s ready in 30 minutes! This delicious side dish is an elevated version of the basic recipe, with a combination of four cheeses, cream cheese, and milk. Expect an uber-rich and delicious cheesy mash in every bite! If you love a quick, budget-friendly dish, you should also try my Creamy Chicken and Mushroom Pasta (under 30 minutes)!
Why you’ll love this recipe
Here is why this easy, decadent cheesy mashed potatoes recipe is about to become your family’s favorite side:
- Quick & simple: This is a simple cheesy mashed potatoes dish that only takes 30 minutes to prep and cook, making it perfect for a weeknight dinner, not just a special occasion like Thanksgiving (when cheese mashed potatoes would pair super well with my Easy Turkey Steak Recipe).
- Rich texture: This cheesy mashed potato recipe gets its decadent consistency from cream cheese, milk, and a four-cheese blend to create a super cosy dish.
- Budget-friendly: The combination of the four-cheese blend and cream cheese helps create even more flavour in these cheesy mashed potatoes without a high price tag. Try pairing it with my One Pot Meatballs and Rice dish for a complete budget meal!
Serve this delicious mash with: Slow Cooker Gammon Joint, Perfect Pan Fried Cod Recipe or Salmon Tray bake with Asparagus.
Table of Contents
Ingredients
Here are the key ingredients you will need to create the perfect bowl of creamy cheesy mashed potatoes today:
- Potatoes: Learning how to make cheesy mashed potatoes is all about choosing the right potatoes. I recommend starchy ones like Maris Piper, King Edwards, Yukon Gold or Russet potatoes. Definitely avoid waxy ones to get the best cheesy mashed potatoes.
- Cream cheese: This is one recipe where you can use any kind of cream cheese – regular, low-fat, etc. All types will provide a creamy, decadent flavour and consistency. If you love cream cheese, you should definitely try my Easy Boursin Cheese Pasta.
- Four cheese blend: I prefer to use a combo of mozzarella, Monterey Jack, double Gloucestershire, and Cheddar cheeses for this recipe, but you can also just stick with sharp Cheddar cheese. You could then use the blend to make this Nando’s Mac and Cheese Recipe.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Make this cheese-mashed potato recipe your own with a few tweaks! Try these variations next time you make cheesy mashed potatoes:
- Try different cheeses: You can use any cheese you like. Keep it simple by only adding Cheddar or tossing your favourite cheese blend on top (be sure to use freshly grated cheese, not pre-grated!). The Best Aubergine Parmigiana Recipe uses a great mozzarella and Parmesan mix!
- Add toppings like bacon: Since these mashed potatoes with cheese are quite versatile, you can include other toppings if you wish. Bacon, crispy onion bits, fresh onion, sour cream, and even ranch make excellent toppings for this recipe.
- Include minced garlic (garlic mash): Turn this recipe into garlic cheesy mashed potatoes by adding minced garlic to the dish before tossing it under the grill. This variation offers even more flavour to the recipe. This is a great way to elevate your cheesy mash recipe quickly. If you love garlic, make my Crispy Garlic Fries next!
- Bake it as a casserole: If you don’t have a grill to melt the cheese, you can also bake these mashed potatoes in the oven for a few minutes. Follow the steps below to prep the potatoes. Then, preheat the oven to 350° F/180° C and cook the mashed potatoes and cheese topping in a baking dish for about 15 minutes until browned.
How to make cheesy mashed potatoes
- Start by peeling and slicing the potatoes (Image 1).
- Add the potatoes to heavily salt the boiling water and boil until fork tender (approximately 15 minutes)(Image 2).
3. Drain the potatoes and place back into the pot. Allow the potatoes to steam for a couple of minutes to allow any excess moisture to evaporate. Next, add the milk, cream cheese and salt into the pan (Image 3).
4. Using a potato masher, mash until you achieve a smooth consistency with no lumps (Image 4).
*During this time, preheat your grill to 390°F (200°C).
5. Once smooth, add the Dijon mustard and stir to combine and taste to adjust the seasoning (Image 5).
6. Then spoon the mash into a 10 inch by 8 inch baking dish (Image 6).
7. Use the back of your spoon to spread the mash in a rustic fashion (Image 7).
8. Top with a layer of grated cheese (Image 8).
Pop under the grill for approx 8-10 minutes, or until melted and bubbly. Top with fresh chives and enjoy!!
Try one of my soup recipes as a starter: Easy Bacon and Lentil Soup, Tomato & Lentil Soup and Green Chili Chicken Soup.
Tips for the best result
- Add salt to the water before boiling if you want the best cheesy mashed potatoes. This step will add extra flavour to the dish.
- For even more flavour in your buttery mashed potatoes, swap out the salt for chicken bouillon.
- Selecting potatoes that are about the same size for these mashed potato with cheese helps with the boiling process.
- Steam the potatoes for a few minutes after boiling. This step ensures there isn’t extra water on the cooked potatoes, so the final product will turn out even fluffier. Just add the cooked potatoes back into the pot with a lid after draining.
- Always warm your milk and cream cheese before adding it to the mash, as this helps it incorporate smoothly, avoiding a gummy texture.
Here are some other side dishes to serve with the mash: The Best Roasted Parsnips, The Crispiest Halloumi Fries and Onion Gravy.
Serving Suggestions
These delicious, homemade cheesy mashed potatoes are great with nearly any meal – that’s what I love about this recipe! Serve these creamy mashed potatoes alongside a roast, stew, casserole, baked fish, etc. If I’m adding these to the menu for a holiday or special occasion, I will chop up some chives or fresh parsley and add it as a garnish to each serving.
Try it with:
Leftover Storage and Reheat Instructions
If you want to cut down on the time it takes to whip up these cheesy mashed potatoes, I recommend prepping the potatoes the day before. Once peeled and chopped, add the chopped potatoes to a bowl with cool water to prevent a change in colour. This dish is best fresh, so I wouldn’t follow any other steps until you’re ready to eat the mashed potatoes.
Refrigerator: Should you have leftovers of these potatoes, allow them to cool fully. Then pack the leftovers in an airtight container and store in the fridge for up to three days.
Freezer: Yes, you can freeze leftover mash! For the best texture when thawing, use freezer-safe bags and press the air out, or store in small portions in a freezer-safe container for up to one month.
Reheat: When you’re ready to reheat the potatoes, toss them into a pan on the stove over medium heat with a dash of milk or cream. Stir the potatoes consistently until heated through, then serve.
For reheating recipes, here are some article to help: The Best Way to Reheat Chicken Wings in the Airfryer, The Best Way To Reheat Salmon and The Best Way to Reheat Baked Ziti.
For other comfort dishes, try my Easy Ragu Bianco (White Ragu), Simple Baked Ravioli Casserole Recipe, and Creamy Leftover Ham Pasta.
FAQs
If your cheesy mashed potatoes are too thick, add a small amount of warm milk to the mixture. You can keep adding a splash of milk and mixing until the right consistency is achieved.
To thicken mashed potatoes, add more cheese or cream cheese. Be sure to mix well with each bit you add.
Quite a few toppings will help elevate these mashed potatoes even more, including a dollop of sour cream or an extra pat of butter. You can also add chopped fresh herbs, like parsley, scallions, or flakey sea salt.
When learning how to make cheesy mashed potatoes, it’s necessary to have the right tools. You’ll need a large pot for boiling the potatoes, a potato masher, and a wooden spoon. For this particular recipe, you’ll also need a baking dish and a grill.
Explore More Recipes
If you tried this Easy Cheesy Mashed Potatoes Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Cheesy Mashed Potatoes Recipe
Ingredients
- 2 kg potatoes, peeled and sliced in half (£1.89)
- 150 g cream cheese (£1.30)
- 250 ml milk (£0.90
- 125 g four cheese blend (£2.65/2)=(£1.32)
- Fresh chives (optional to serve)
Cupboard Essentials
- 1 tbsp Dijon mustard
- 1 tsp salt
Method
Note: for the topping, I used a pre-made 4 cheese blend which included mozzarella, Monterey jacks, double Gloucestershire and Cheddar. You can just opt for Cheddar though if you can’t find this!
- Start by adding your peeled and sliced potatoes to heavily salted boiling water. Boil until fork tender, for approximately 15 minutes.
- Drain the potatoes and place back into the pot. Allow the potatoes to steam for a couple of minutes to allow any excess moisture to evaporate. During this time, preheat your grill to 390°F (200°C).
- Next, add the milk, cream cheese and salt into the pan. Using a potato masher, mash until you achieve a smooth consistency with no lumps. Once smooth, add the Dijon mustard and stir to combine. Taste to adjust seasoning, then spoon the mash into a 10 inch by 8 inch baking dish.
- Use the back of your spoon to spread the mash in a rustic fashion, then top with a layer of grated cheese. Pop under the grill for approx 8-10 minutes, or until melted and bubbly. Top with fresh chives and enjoy!!
Notes
- Salt the potato water to add extra flavour; consider swapping salt for chicken bouillon or stock cube for extra taste.
- Choose potatoes of similar sizes to ensure uniform cooking, preventing under - or overcooked potatoes.
- After boiling, steam potatoes briefly to remove excess water, yielding fluffier mashed potatoes.
Nutrition
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