Cheesy Mashed Potatoes
My Cheesy Mashed Potatoes recipe is perfectly fluffy, and is great served next to almost any meat-and-potatoes main or on top of a cottage pie.
Easy Cheesy Mashed Potatoes
Mashed potatoes might just be my favorite side dish to serve, especially in the fall and winter months. Not only is it a staple on holiday tables next to turkey and prime rib, but it works well with so many meaty mains (more ideas on that below).
A few things make these work. The potatoes boil in water that's well salted, so they're seasoned all the way through. The cream and butter are heated before they go in, so they don't cool the potatoes down or turn them gummy. A food mill gives you a smooth texture without overworking the starch. And the cheese is split: half gets stirred in, and the rest goes on top for the baked layer.
If you want something with a garlic flavor instead, try my Roasted Garlic Mashed Potatoes.
Why You'll Love This Recipe
- Feeds A Crowd - Five pounds of potatoes makes enough for a big family dinner or a holiday spread.
- Short Ingredient List - You need potatoes, salt, butter, heavy cream, sour cream, and cheddar. That's it.
- Smooth Texture - Running the potatoes through a food mill keeps them fluffy without lumps.
- Cheese Inside And On Top - Half the cheddar melts into the potatoes and half bakes into a browned layer.
- Easy To Time - The potatoes finish in the oven, so you can get them ready ahead and bake them while you carve the meat or finish the main dish.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Potatoes - Yukon Gold potatoes give you a buttery flavor, and russets make them a little fluffier. Either one works. Cut them into similar-sized pieces so they cook at the same rate.
- Salt - Goes in the cooking water. Use enough that the water tastes like the sea.
- Salted Butter - Heated with the cream and stirred in for richness.
- Heavy Cream - Gives the potatoes their smooth, rich texture. Half-and-half works if that's what you have, but the potatoes will be a little less rich.
- Sour Cream - Adds a slight tang that balances the butter and cheese.
- Shredded Cheddar Cheese - Sharp cheddar gives the most flavor. Shred it from a block if you can, since it melts better than the bagged kind. Colby Jack or Monterey Jack can be swapped in.
Try my Garlic Gruyere Potato Gratin
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Boil The Potatoes - Fill a large stock pot with cold water and add enough salt that it tastes like sea water. Add the potatoes, set the pot over high heat, and boil until a fork pierces them easily.
- Drain And Preheat - Drain the potatoes well and preheat your oven to 350°F.
- Heat The Cream And Butter - Add the butter and cream to a pot and heat to a low simmer. Keep it hot while you work on the potatoes.
- Mill The Potatoes - Pass the potatoes through a food mill.
- Mix It Together - Stir in the hot cream and butter, half of the cheese, and the sour cream.
- Top And Bake - Spread the potatoes in a baking dish, top with the remaining cheese, and bake for 15 to 20 minutes, until all of the cheese is melted.
Recipe FAQ
Yukon Gold and russet potatoes both work well. Yukon Golds are creamier and a little buttery, while russets are starchier and fluffier. A mix of the two is fine, too.
Not with a food mill. It holds the skins back as the potatoes pass through. If you use a masher instead, peel them first.
Yes. Mix everything together, spread the potatoes in the baking dish, add the cheese on top, cover, and refrigerate. Take the dish out of the fridge while the oven preheats, and expect to bake it a bit longer than the recipe says since the potatoes will be cold.
Cover and refrigerate leftovers for up to 3 to 4 days.
Cover the dish with foil and warm it in a 350°F oven until heated through. For a single serving, the microwave works. Stir in a splash of cream or milk to loosen them up.
You can, but the texture is never quite the same after thawing. If you do freeze them, use an airtight container, thaw in the fridge, and stir in a little cream when you reheat.
A potato ricer is the best substitute. A hand masher also works, but the texture will be a bit more rustic. Skip the blender and food processor, since they can turn potatoes gluey.
Overworking the potatoes releases too much starch. Pass them through a food mill or ricer, then fold in the other ingredients gently.
More Potato Recipes
Serving Suggestions
- Traeger Prime Rib Roast: Mashed potatoes soak up the au jus, and rich cheesy potatoes hold their own next to a big roast.
- Traeger Pot Roast: The gravy needs something to land on, and a pile of mashed potatoes does that better than anything else.
- Smoked Bourbon Meatloaf: Creamy potatoes balance the tangy, sweet glaze, and the extra sauce goes right on top.
- Traeger Cheeseburger Meatloaf: Meatloaf and mashed potatoes are a classic pairing, and cheesy potatoes go well with the cheeseburger flavors.
- Traeger Smoked Turkey: Turkey is lean and a little smoky, so buttery potatoes add the richness it needs, and they work with gravy too.
- Smoked Whole Chicken: The pan drippings and chicken juices are good over mashed potatoes, and it makes an easy Sunday dinner.
- Smoked Honey-Glazed Pork Chops: Mild, creamy potatoes soften the sweetness of the honey glaze and keep the plate from feeling too sugary.
- Traeger Smoked Pork Loin: Sliced pork loin can run a little lean, and mashed potatoes add moisture and fill out the plate.
- Traeger Smoked Beef Tenderloin: This is a special occasion cut, and a rich, smooth side keeps the plate in the same steakhouse style.
- Grilled Blackened Chicken Breasts: Mashed potatoes cool down the blackened seasoning and give the lean chicken something creamy to go with.
Cheesy Mashed Potatoes
Mashed potatoes with butter, heavy cream, sour cream, and cheddar, topped with more cheese and baked until melted.
Ingredients
- 5 pounds potatoes, halved or quartered
- 1 teaspoon salt
- 1 cup salted butter
- 1 cup heavy cream
- ½ cup sour cream
- 2 cups shredded cheddar cheese
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Instructions
- Fill a large stock pot with cold water. Add enough salt to make it taste like sea water.
- Add your potatoes and place the pot over high heat. Boil until a fork can easily pierce the potatoes.
- Drain well. Preheat your oven to 350°F.
- Add the butter and cream to a pot and heat to a low simmer. Keep hot while you work on the potatoes.
- In a food mill, pass the potatoes through.
- Stir in the hot cream and butter mixture and half of the cheese and the sour cream. Taste, and add as much of the 1 teaspoon of salt as is necessary.
- Add the potatoes to a baking dish and top with the remaining cheese.
- Place the potatoes into a preheated oven and cook for 15-20 minutes until all of the cheese is melted.
Nutrition Information:
Yield: 12 Serving Size: 1 Amounts Per Serving: Calories: 586Total Fat: 41gSaturated Fat: 25gUnsaturated Fat: 17gCholesterol: 116mgSodium: 618mgCarbohydrates: 42gFiber: 4gSugar: 3gProtein: 15gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
