These Cheesy Mashed Potatoes are perfect for your holiday tables. This recipe makes 12 generous servings of rich, creamy, and cheesy mashed potatoes. You can make them a day ahead or keep them warm in the oven while you finish the rest of your meal.
Recipe Overview
Time: 50 minutes
Ingredients: Russet potatoes, butter, milk, cream cheese, cheddar cheese, parmesan, and seasoning.
Ease: Easy. Great make-ahead side for Thanksgiving, Christmas, or any large gathering.
Ingredients & Substitutions
- Potatoes - Russet or Yukon Gold work best. Russet potatoes are starchy and fluffy, giving a light and airy mash. They are what I use when making this recipe. Yukon Gold potatoes are naturally buttery and have a creamy texture.
- Milk - Any kind works. Whole milk makes creamier mashed potatoes.
- Cream Cheese - Full-fat or low-fat works.
- Salt - Start with a little, then adjust to taste.
- Garlic Powder (optional) - for extra flavor.
- Cheddar Cheese - Sharp cheddar (white or yellow) melts beautifully and adds rich, cheesy flavor.
- Parmesan - I like using 2 cheeses to give the mashed potatoes a little more depth of flavor.
Full ingredient list with quantities in the recipe card below
How to Make Cream Cheese Mashed Potatoes
Boil Potatoes
Peel, dice, and boil the potatoes until fork-tender.
Mash & Mix
Drain the potatoes, then mash with butter, softened cream cheese, milk, and seasonings until creamy. Then mix in your cheese.
Bake
Spread the potatoes into a baking dish. Top with the remaining cheddar cheese and bake for 15 minutes.
Tips
Keep Warm: To keep warm before serving, wrap in foil and lower the oven to 250F until ready to serve.
Start with cold water: Add potatoes to cold water before boiling so they cook evenly from the inside out and give you smoother mashed potatoes.
Soften the cream cheese: Room-temperature or slightly warmed cream cheese blends in easier and keeps the potatoes smooth and lump-free.
Adjust After Mashing: Different potatoes absorb liquid and salt differently. Mash first, then taste and add milk or seasoning as needed for perfect texture and flavor.
Common Questions
Definitely. Sharp cheddar gives the best flavor, but Monterey Jack, Colby Jack, or a mix of cheeses all work great.
Avoid overmixing! Mash by hand and add milk gradually until creamy.
Yes. Double all ingredients and use two 9×13-inch baking dishes. Baking time may increase slightly; add 5-10 minutes or until heated through and cheese is melted.
I recommend using a potato masher for the best texture. A hand mixer can make them smooth, but be careful not to overmix, or they can turn gummy. If you don't have a masher, a sturdy fork works too, it will just take a little more effort.
If you don't have chives, try parsley, green onions, or thyme for a similar pop of color and freshness.
Reheat in the microwave in short intervals, stirring in a splash of milk or butter to restore the creamy texture.
Make Ahead
To Prep Ahead:
Spoon the mashed potatoes into your baking dish and top with cheese. Cover tightly with foil and refrigerate for up to 24 hours.
To Reheat:
Bake covered at 350F for 20 minutes, then uncover and bake another 15 minutes, or until heated through and the cheese is melted and bubbly.
More Easy Holiday Sides
- Jalapeño Creamed Corn - Creamy, a little spicy, and ready in just 25 minutes, perfect for holiday meals or family gatherings.
- Crack Green Beans - Frozen green beans get an upgrade with bacon and a sweet-and-savory glaze that everyone loves.
- Jiffy Jalapeño Cornbread Muffins - Take your classic Jiffy cornbread up a notch with jalapeños, cheddar, and buttermilk.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Holiday Cheesy Mashed Potatoes
Ingredients
- 4 pounds russet or Yukon Gold potatoes
- 6 tablespoons butter
- ½-1 cup whole milk or any milk
- 8 ounces cream cheese cut into cubes and softened
- ½-1 teaspoon salt to taste
- ½ teaspoon black pepper
- ¼- ½ teaspoon garlic powder optional
- 2 cups shredded sharp cheddar cheese white or yellow cheddar cheese
- ½ cup grated Parmesan cheese
- chopped chives for garnish
Instructions
- Peel the potatoes and cut them into 1-inch evenly sized chunks.
- Preheat oven to 350F
- Place the potatoes in a large pot and cover with cold water, about 1 inch above the potatoes. Bring to a boil over high heat, then reduce to a simmer and cook for 12-17 minutes, or until a fork slides easily through the center of a potato piece with little resistance, but the potato piece doesn't crumble apart.Tip: Don't overcook the potatoes, they'll start to fall apart in the water and absorb excess moisture, which can make your mashed potatoes heavy or gluey once mixed.
- Drain the potatoes and return them to the hot pot. Add butter, ½ cup of milk, cream cheese, ½ teaspoon salt, pepper, and ¼ teaspoon garlic powder (if using). Mash with a potato masher until mostly smooth. Avoid over-mashing to prevent a gummy texture.
- Stir in the Parmesan cheese and 1½ cups of cheddar.
- If the mashed potatoes are too thick, add 2 tablespoons of milk at a time until you reach your desired consistency. Taste and add more salt, pepper, and garlic powder if needed.
- Spread the potatoes into a 9×13-inch baking dish. Top with the remaining cheddar cheese and bake for 15 minutes, or until hot and the cheese is melted.
- Keep Warm: To keep warm before serving, wrap in foil and lower the oven to 250F until ready to serve.
- To Prep Ahead: Add the mashed potatoes to your dish and top with cheese. Cover tightly with foil, and refrigerate for up to a day. Bake covered at 350F for 20 minutes, then uncover and bake for another 15 minutes, or until heated through and cheese is melted.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!