My easy, baked, Cheesy Mashed Potatoes will be the side dish of your dinner or holiday table. Creamy, rich and perfect to whip up, this mashed potato recipe is always a go-to and everyone’s favorite!
Be sure to check out my Slow Cooker Mashed Potatoes recipe too!
Why are these mashed potatoes our favorite side dish?
- So much flavor! These mashed potatoes are incredibly creamy and flavorful. I eat them as a side or even with chicken nuggets, corn and some gravy for a bowl of mash!
- Two types of cheese! Use cream cheese on the fries along with shredded cheddar cheese, plus more cheddar on top so they’re super cheesy!
- Easy to do ahead! The great thing about these mashed potatoes is that they are versatile. You can make them and enjoy them right away, but you can also make them and pop them in the oven when you’re ready to serve them, which is a fantastic option for holidays or entertaining.
What Kind of Potatoes Are Best for Mashing?
- Russet potatoes. I usually use russet because they always produce perfect results! They are starchier and give you the creamiest puree. Russet potatoes soak up butter and milk beautifully, creating the silkiest texture and smoothest mashed potatoes.
- The next best option is Yukon Gold. They are slightly waxier (but not as waxy as red) and will give you a nice flavor. You may still have a few lumps of golden potatoes, so when I use them, I always pass them through my rice.
- Avoid Red Bliss potatoes when you’re making creamy mashed potatoes, since they’re the waxiest, they leave the most lumps and don’t absorb your toppings as nicely. However, if you prefer more of a “peasant” or rustic mashed potato that has more lumps, with the skin on, just mashed by hand, red will work.
What types of cheese do you use?
For this mashed potato recipe I use a combination of cream cheese and mild or sharp cheddar cheese. I find these cheeses melt nicely and give the fries a mild cheesy flavor. If you’re looking for a cheese that will add more flavor try these:
Or you can combine a few different cheeses to create your own blend. But I don’t recommend skipping the cream cheese, as it adds richness and creaminess without adding a ton of flavor.
How to make the best mashed potatoes
Find the full and printable recipe at the bottom of this post!
Peel your potatoes and cut them into cubes. I usually cut the potatoes into quarters depending on the size, just make sure the pieces are the same size so they cook evenly! Once they are soft, drain them really well!
Put all your potatoes in a bowl and mash them! You can use an electric hand mixer, a stand mixer, a mashed potato or even use a potato ricer. Once mashed, add the butter, cream cheese, sour cream, seasonings, egg and some of the cheddar cheese. The warmth of the potato will melt the cheeses.
Now you can stop there and enjoy right away, OR you can spread the potatoes in an oiled pot and add more cheddar cheese and bake them! Baking the fries makes them super hot and melty, melts that extra cheese on top and brings it all together! Plus, this method is great for making them ahead! Sprinkle with bacon, chives, green onions or parsley for flavor and presentation!
I have a few tips to share to ensure perfect results every time!
- I’m used to it a potato rice every time I make puree. I feel it produces the silkiest and creamiest results, but it’s not absolutely necessary. If you choose to use rice, you need to peel your potatoes. So if you prefer puree with the peel, use a hand blender or mixer!
- Make sure all your additives are at room temperature! Using cream cheese at room temperature is very important, because if it’s cold you’ll end up with lumps of cream cheese all over your fries. Everything at room temperature means the creamiest and smoothest fries!
- Use fresh grated cheese. I know it’s tempting to buy pre-shredded, freshly grated melts better and makes your potatoes smooth and silky.
Can you make these fries ahead?
Absolutely. That’s the big part of this recipe. You can make it and serve it right away, OR you can make it hours ahead and bake it before serving. That’s what makes this recipe so great for holidays and entertaining.
Should you bake them?
You do not do this! Baking allows the extra cheese on top to melt while giving the flavors a chance to meld and meld. But they are fine without baking!
Can you freeze mashed potatoes?
Yes! Prepare the potatoes until the step where you bake them. Let them cool and cover them with plastic film and then again with aluminum foil. Freeze for up to 30 days.
To cook from frozen: Allow the potatoes to thaw in the refrigerator before baking. Then, take them out of the fridge 20-30 minutes before baking to let them cool down.
The same works for leftovers
Store any leftover mashed potatoes in an airtight container and refrigerate for up to 5 days, or freeze following the steps above.
What can you serve these baked mashed potatoes with?
Mashed potatoes make a great side dish and go with many of the everyday dinners on your Thanksgiving table! Here are some on my site that go well with:
These fries are incredibly delicious and a great side dish!
- 1/2 fl + 2 tbsp butter, room temperature
- 5 pound Russet or Yukon Gold potatoes, peeled and quartered;
- 8– ounces cream cheese, room temperature
- 3/4 fl whipping cream
- 2 mugs grated cheddar cheese, divided
- 2 1/2 teaspoons kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 egg
- optional garnish – crumbled chives and bacon
- Preheat oven to 350°F. Grease a 9×13 pan with 2 tablespoons butter, set aside.
- Place the potatoes in a large pot and fill with water until they are covered.
- Bring the potatoes to a boil. Reduce the heat to a low boil and cook for 20 minutes, until the potatoes are soft.
- Drain the potatoes and put them in a large bowl. Mash the potatoes using a hand masher.
- Add remaining 1/2 cup butter, cream cheese, sour cream, 1 1/2 cups grated cheddar cheese, salt, pepper, garlic powder, and egg.
- With a hand mixer, beat the potatoes until all the ingredients are combined and become creamy.
- Spread the potatoes on the prepared baking sheet.
- Cover with aluminum foil and bake for 40-45 minutes or until heated through.
- Garnish with chives and/or bacon if desired.
Keeps airtight in the fridge for up to 3 days.
To proceed: Prepare potatoes steps 1-7. Cover the pan and refrigerate until ready to bake. When ready, remove the pan from the refrigerator 20 minutes before baking to remove the frosting. Bake at 350°F for 45 minutes, covered. Remove the foil and bake for another 10 minutes or until heated through.
- Serving Size:
- Calories: 347
- Sugar: 1.8 gr
- Sodium: 643.6 mg
- Fat: 19.3 gr
- Carbohydrates: 35 gr
- Protein: 10 gr
- Cholesterol: 67 mg
Keywords: Cookies and Cups, Mashed Potatoes, Baked Mashed Potatoes, Side Dish Recipe, Casserole
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