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–+ servings
Overhead view of a large dish of cheesy mashed potatoes. A large silver spoon rests in the potatoes.

Cheesy Mashed Potatoes

These delicious and fluffy cheesy mashed potatoes are mashed with of a mix of milk, sour cream, cream cheese and butter, then topped with shredded cheddar, and baked in the oven.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield:8 servings

Equipment

  • Large pot no lid needed
  • Fork
  • colander
  • large mixing bowl
  • Potato masher
  • Small microwave-safe bowl
  • Oven
  • 2-quart baking dish
  • Silicone spatula
  • Aluminum Foil

Ingredients

  • 4 pounds Yukon gold potatoes or russet potatoes; peeled, cut into 2-inch cubes
  • cold water enough to cover potatoes
  • 1 big pinch salt plus more to taste
  • 8 ounces cream cheese softened, see Notes
  • ½ cup milk of choice at or near room temperature
  • ½ cup sour cream at or near room temperature
  • ½ cup butter
  • 1 cup shredded cheddar cheese divided

Instructions

  • Add cubed potatoes to large pot, then fill pot with enough water to fully cover potatoes. Waterline should sit approximately 1-inch above top of potatoes. Salt water with 1 large pinch salt.
  • Heat pot over high heat. When water begins to boil, reduce heat to medium and simmer 20 minutes or until potatoes are very tender. Use fork to check doneness - tines of fork should pierce potatoes with no resistance.
    Overhead view of cubed potatoes in salted boiling water in a handled baking dish.
  • Carefully pour water and potatoes out of pot and into colander. Drain well, then transfer potatoes to large mixing bowl. Use potato masher to lightly mash potatoes.
    Overhead view of lightly mashed boiled potatoes in an oval baking dish with handles.
  • Preheat oven to 350° Fahrenheit. Place butter in small, microwave-safe bowl. Microwave 30 seconds or until butter is melted but not bubbling or burnt.
  • Add melted butter, cream cheese, milk, sour cream, and ½ cup shredded cheddar to mixing bowl with potatoes. Resume mashing until potato mixture is light and fluffy, being careful not to overwork potatoes. Taste potato mixture and add salt if desired.
    Overhead view of creamy, cheesy mashed potatoes in a large oval baking dish with handles on each end.
  • Transfer mashed potato mixture to baking dish. Spread potatoes out to cover bottom of dish evenly and smooth top of potatoes. Sprinkle remaining cheddar cheese over top of potatoes, then cover dish with aluminum foil.
  • Place baking dish in preheated oven and bake potatoes, covered, 30 minutes. After 30 minutes, carefully remove foil and return dish to oven, baking potatoes another 10 minutes or until cheese on top is melted and bubbly.
    Overhead view of creamy, cheesy mashed potatoes topped with cheddar in a large oval baking dish with handles on each end.
  • Carefully remove baking dish from oven. Let stand 5 minutes then serve warm.

Notes

  • Cheddar Cheese: For best results, shred your own cheese from a block of cheddar. Prepackaged shredded cheeses contain starches and other fillers to prevent clumping, which keeps them from melting like they should.

Nutrition

Serving Size: 1serving | Calories: 471cal | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 345mg | Potassium: 1047mg | Total Carbs: 43g | Fiber: 5g | Sugar: 4g | Net Carbs: 38g | Vitamin A: 996IU | Vitamin C: 45mg | Calcium: 191mg | Iron: 2mg
Recipe By:Sam Guarnieri