If you're after the ultimate comfort food, look no further than cheesy mashed potatoes - creamy, buttery mash with three types of cheese, baked until golden and bubbling. The perfect side to everything from roast chicken to grilled fish, this dish is guaranteed to have everyone coming back for seconds.
For more easy potato sides, you might also love my roasted potato salad with chorizo or my classic potato and bacon bake.
There's mashed potato… and then there's cheesy mashed potato! We're talking layers of creaminess, thanks to sour cream and cream cheese, a good hit of cheddar, and a crispy topping of parmesan. This isn't just a side dish - it's the hero that steals the show on the dinner table.
I love serving this as a hearty side with Sunday roasts, but it also pairs beautifully with lighter mains like kid-friendly chicken rissoles, devilled sausages, or crispy panko chicken schnitzels. And let's be honest - it's so good, you could happily eat a big bowl all on its own for dinner (no judgement here!).
Why You're Going To Love This Recipe
- Three cheeses in one dish - cheddar, parmesan and cream cheese for maximum flavour and the best mashed potatoes.
- Feeds a crowd - perfect for barbecues, dinner parties, or a special lunch gathering.
- Make-ahead friendly - assemble earlier in the day and just bake when you're ready.
- Family approved - kids love it, adults love it, and it reheats beautifully.
- Freezer-friendly - stash away leftovers for an easy side another night.
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Mashed Potato Ingredients
Made with simple, budget-friendly ingredients, this comforting side dish is hearty enough to feed a crowd and guaranteed to disappear fast!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Potatoes - the best potatoes are a starchy variety like Sebago, Desiree, Pontiac or Russet potatoes for fluffy mash.
- Sour cream & milk - use full cream/whole milk versions for the richest, creamiest result. Alternatively, you can use heavy cream for an ultra-creamy result.
- Cheeses - this recipe uses 3 kinds of cheese: parmesan cheese, cream cheese and sharp cheddar cheese (or tasty).
- Chives - fresh chives add a lovely oniony kick; dried chives won't have the same flavour punch.
(All other ingredients are standard pantry staples.)
Variations
- Gluten-Free - this recipe is naturally gluten-free; however, just make sure your cheese and sour cream are GF-certified.
- Add bacon - stir through crispy bacon pieces, or sprinkle on top, before baking for extra indulgence.
- Garlic lovers - add roasted garlic cloves to the mash before mixing for a rich depth of flavour.
- Healthier swap - replace sour cream with Greek yoghurt, and use a light or low fat cheese for a lighter option.
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How To Make Cheesy Mashed Potatoes
This is the best cheesy mashed potatoes recipe! It makes a tasty side dish to serve with your main, and the golden melted cheese makes it irresistible for even the fussiest of eaters.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Prep the potatoes - peel and chop into even-sized chunks.
- Boil in a large pot until just tender when pierced with a fork, then drain well.
- Mash & mix - return potatoes to the pot, add unsalted butter, sour cream, milk, cheddar, cream cheese and chives.
- Season & mash with a potato masher - until smooth and creamy.
- Assemble - spread mash into a greased baking dish.
- Sprinkle - with extra cheddar, parmesan and chives, then bake until golden and bubbling on top.
Recipe Tips
- Cut potatoes evenly so they cook at the same rate.
- Always use starchy potatoes (like Sebago, Desiree, Pontiac or Russet) for the fluffiest mash.
- Make sure your cream cheese is at room temperature so that it blends easily and smoothly.
- Drain the potatoes well before mashing to avoid watery mash.
- Don't over-mash - it can make potatoes gluggy.
- Use freshly grated cheese, rather than pre-shredded cheese, for best melting and flavour.
- Prep ahead - assemble up to 24 hours in advance, cover, and place into the refrigerator.
- Store leftovers in the fridge for up to 3-4 days in an airtight container.
- Freeze for up to 1 month; thaw in the fridge overnight and reheat covered until hot.
Cheesy Mashed Potato FAQs
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours. Bake just before serving.
Starchy potatoes like Sebago, Desiree, Russet or Pontiac work best for creamy, fluffy mash.
The secret is to use a starchy potato variety, cut into chunks and boil until tender. Drain well, then mash with butter, milk or cream, cheese, salt and pepper, until smooth and creamy. Don't over-mash as they may become gluggy.
Sure! Crispy bacon, roasted garlic, caramelised onions or even a sprinkle of smoked paprika are all delicious additions.
More Potato Recipes
For more easy potato side dishes, try some of these every popular recipes to serve with your barbequed meats, chicken or seafood meal.
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Cheesy Mashed Potatoes
Ingredients
- 1.5 kg potatoes see notes (approx 6 med-large)
- 60 g (¼ cup) butter melted
- 120 g (½ cup) sour cream
- 125 g (½ cup) milk
- 80 g (1 cup) cheddar cheese grated
- 125 g cream cheese softened to room temp
- 2 tbs fresh chives chopped
- salt and pepper to season
For Sprinkling On Top
- 20 g (¼ cup) cheddar cheese grated
- 40 g (½ cup) parmesan cheese grated
- extra fresh chives chopped
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
- Variety of potato - choose starchy potatoes (like Sebago, Desiree, Pontiac or Russet) for the fluffiest mash.
- Cut potatoes into equal sizes - so they cook at the same rate.
- Drain the potatoes well before mashing to avoid watery mash.
- Don't over-mash - it can make potatoes gluggy.
- Use full cream sour cream and milk to get the creamiest texture.
- Use freshly grated cheese, rather than pre-shredded, for best melting and flavour.
- Prep ahead - assemble up to 24 hours in advance, cover, and refrigerate.
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Freeze for up to 1 month; thaw in the fridge overnight and reheat covered until hot.
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