The ULTIMATE creamy, cheesy mashed potatoes with THREE types of cheese, sour cream and chives – simply the best kind of comfort food!
A delicious side dish to your favourite meat and seafood dinners.
T’s regular mashed potatoes and then t’s EPIC, cheesy, buttery and creamy baked mashed potatoes! These are NEXT LEVEL mashed potatoes.
Once you’ve made this version, you’ll be hooked – I promise!
Serve them with your favourite meat dishes (think comforting lamb shanks, kid-approved devilled sausages, simple chicken or beef rissoles, or a mouthwatering homemade meat pie!).
Why You’re Going To Love Cheesy Mashed Potatoes
- Simple ingredients – these cheddar mashed potatoes can be whipped up in no time at all… with ingredients you may already have at home.
- Creamy and cheesy – this recipe calls for cheddar, parmesan and cream cheese, making it extra cheesy and PACKED full of flavour.
- Crowd favourite – everyone loves a good mashed potato dish, and this one is no exception! Perfect for a plate to share, the sour cream and chives take it to the next level.
- Kid-approved – kids absolutely LOVE this cheesy version of mashed potatoes.
What You Need
When you’re looking for a comfort dish, and a budget friendly one that goes a long way, then cheesy mashed potatoes are a must do!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Potatoes – I used regular white potatoes for this recipe (you can use any potato variety that’s suitable for mashing).
- Butter – melted. Either salted or unsalted butter is fine to use.
- Sour cream – full cream (not skim or light) is best. You can even make your own.
- Milk – full cream (not skim or light) is best.
- Cheddar cheese – preferably freshly grated, as this has better quality and texture than store-bought grated cheese, which has additives to prevent it from clumping.
- Cream cheese – softened to room temp (I like using Philadelphia brand).
- Chives – fresh and finely chopped.
- Salt and pepper – to season.
For Sprinkling On Top
- Cheddar cheese – once again, I recommend using freshly grated from a block, rather than pre-shredded cheese as the taste is much better.
- Parmesan cheese – preferably freshly grated, if not, store-bought grated parmesan works is fine to use.
- Extra chives – fresh and finely chopped.
Equipment Required
Only basic equipment is required to make this delicious cheesy mashed potatoes recipe!
You will need:
- Large saucepan, stove top and oven;
- Potato masher;
- Cheese grater;
- Baking dish – approx 22cm x 33cm (9 x 13 inch).
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Preheat And Prepare
Set oven temperature to 170 degrees Celsius (fan forced).
Grease a large 22cm x 33cm (9 x 13 inch) baking dish. Set aside.
Peel the potatoes and then cut them into even sized pieces.
Step 2 – Boil The Potatoes
Place the potatoes in a large saucepan and cover with cold water.
Bring the potatoes to a boil and allow them to cook for 15 minutes or until ready (when they can be easily pierced with a fork).
Place the potatoes into a colander to drain well, then add them back to the saucepan.
Step 3 – Mix The Ingredients
Add the melted butter, sour cream, milk, cream cheese, grated cheddar cheese and chives.
Add salt and pepper to taste.
Mash the potatoes until they’re smooth and creamy (try not to over-mash though, or you could end up with gluggy potatoes).
Step 4 – Bake And Serve
Spoon the mashed potato into the prepped baking dish.
Top it off with extra cheddar cheese, parmesan cheese, and chives sprinkled over the top.
Bake in the oven for 30 minutes or until the cheese is melted and golden.
Expert Tips
Cheesy mashed potatoes makes a tasty side dish to serve with either meat, chicken or seafood, and the golden melted cheese makes it tempting for even the fussiest of eaters.
- Choose a variety of potato that’s best for mashing.
- Use full cream (not light) sour cream and milk to get the creamiest possible texture.
- Use freshly grated cheese for the best flavour.
- Cut the potatoes into equal sizes so they cook evenly.
- Boil the potatoes until completely soft before mashing them; this will give you the smoothest mashed potatoes.
- Don’t ‘over-mash’ your mashed potatoes, as this can make them gluey and dense.
- If you have any leftover cheesy mashed potatoes, store them in an airtight container in the fridge for up to three days.
- Freeze for up to 1 month (allow to defrost in the fridge overnight before reheating).
FAQs
What is the trick to making good mashed potatoes?
The secret to making the perfect mashed potatoes is to start with starchy potatoes and boil them until very soft. Then, mash the potatoes with butter and milk (or cream) until creamy. Season the mashed potatoes generously with plenty of salt and pepper for a delicious flavour!
What not to do with mashed potatoes?
When making mashed potatoes, it’s important to avoid over-mashing the potatoes, as this can make them gluey and gluggy. Just mash until smooth and creamy, and don’t forget to season your mashed potatoes with salt and pepper for flavour!
Why do you recommend freshly grated cheddar?
If you want the ultimate cheesy cheddar flavour with your mashed potato dish, then I recommend using freshly grated cheddar. Of course, store bought shredded cheese certainly is convenient but it also contains preservatives such as potato starch and natamycin, meant to keep the shreds from clumping together in the bag. Freshly grated cheddar also melts better, and certainly tastes better too!
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Cheesy Mashed Potatoes
The ULTIMATE creamy, cheesy mashed potatoes with THREE types of cheese, sour cream and chives – a delicious side dish to your favourite meat and seafood dinners.
Course: Dinner
Cuisine: western
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 8 serves
Calories: 218kcal
Ingredients
For Sprinkling On Top
Instructions
- Preheat oven to 170 degrees celsius (fan forced).
- Grease a large 22cm x 33cm (9 x 13 inch) baking dish. Set aside.
- Peel the potatoes and chop into cubes. Place the potatoes into a large saucepan and completely cover with water.
- Bring the potatoes to a boil and allow them to cook for 15 minutes or until ready (when they can be easily pierced with a fork).Place the potatoes into a colander to drain, and then add them back to the saucepan.
- Add the melted butter, sour cream, milk, grated cheddar cheese, cream cheese and chives. Season with salt and pepper.
- Mash the potatoes until they’re smooth and creamy (try not to over-mash, or you could end up with gluggy potatoes).
- Spoon the mixture into the prepared baking dish. Sprinkle over the extra cheddar cheese, parmesan cheese and chives.Bake in the oven for 30 minutes or until golden brown.
Notes
RECIPE NOTES & TIPS
- Variety of potatoes – choose a type suitable for mashing, such as sebago, desiree, nicola, pontiac or russet.
- Use full cream (not light) sour cream and milk to get the creamiest possible texture.
- Use freshly grated cheddar cheese rather than pre-shredded cheese for the best flavour.
- Cut the potatoes into equal sizes so they cook evenly.
- Boil the potatoes until completely soft before mashing them; this will give you smoother mashed potatoes.
- The cooking time will depend on the type of potatoes used and the size of the chunks of chopped potatoes.
- Don’t over-mash or stir your mashed potatoes, as this can make them gluey and dense.
- If you have any leftover cheesy mashed potatoes, store them in an airtight container in the fridge for up to three days.
- Freeze for up to 1 month (allow to defrost in the fridge overnight before reheating).
Nutrition
Calories: 218kcal | Carbohydrates: 3g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 270mg | Potassium: 81mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 0.1mg
Recipe by CookGoodRecipes.com
