Extra Cheesy Mashed Potatoes
These Extra Cheesy Mashed Potatoes are just that- creamy, dreamy, fluffy and extra cheesy from a mix of sharp white cheddar and cream cheeses. A great side dish for any occasion or meal.
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If you’re a fan of classic mashed potatoes, you’re in for a treat with this elevated version! These aren’t just your average spuds—they’re loaded with layers of flavor and a richness that takes comfort food to the next level.
Imagine fluffy, creamy potatoes blended with tangy sharp cheddar, giving each bite a slight edge that balances beautifully with the other ingredients. The sour cream adds extra creaminess with a bit of a tang. It brings brightness to the mix, while cream cheese makes them irresistibly smooth, keeping everyone coming back for seconds!
These mashed potatoes are versatile enough to be a showstopper for any special occasion-whether it’s Thanksgiving, Easter, or even a cozy weeknight dinner. They pair perfectly with a Thanksgiving turkey, a glazed ham, or even a juicy pot roast.
If you find yourself with leftovers (although I doubt you will!), then you have to make Leftover Mashed Potato Croquettes. Or, little pillows of Heaven as I like to call them.
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Stand mixer , electric mixer and/or potato masher
- a large pot– This one is my favorite and I use it for everything!
- Yukon Gold Yellow Potatoes (3 pounds): These buttery yellow potatoes have a naturally creamy texture that makes them ideal for mashing. You can peel them for an extra-smooth mash or leave the skins on for a bit of rustic texture and extra nutrients.
- Sour Cream (½ cup): This adds a cool, tangy richness that lightens the potatoes just enough, balancing out the heaviness with a subtle brightness. Sour cream is the secret ingredient that makes these potatoes ultra-creamy with a slight zip.
- Salted Butter (10 tablespoons): Melted and stirred in, this butter adds luxurious depth and a salty richness.
- Cream Cheese (4 ounces, room temperature): The key to a fluffy, velvety mash! Cream cheese adds body and a hint of tang that makes the potatoes extra smooth and indulgent. Keeping it at room temperature ensures it blends perfectly into the hot potatoes without clumping.
- Garlic (3 cloves, minced): It’s earthy, slightly pungent, and creates a delicious base of flavor in every bite.
- Salt : Added to the cooking water and to season the potatoes to perfection.
- Dan-O Cheesoning (2 tablespoons, optional): This blend adds a cheesy, savory boost with a hint of herbs.
- Sharp White Cheddar Cheese (8 ounces, shredded): This cheddar packs a bold, tangy flavor that adds a sharp edge to the creamy potatoes. Shredded fresh, it melts right into the mash.
- Heavy Cream or Milk (½ cup): A touch of heavy cream or milk adds moisture and silkiness to the potatoes, making them ultra-smooth and luxurious. Heavy cream offers a richer finish, while milk keeps things lighter, so you can choose based on your preference.
- Green Onions (sliced, for garnish, optional): For a pop of color and fresh, mild flavor, green onions make a great finishing touch.
Prefer the OG mashed potatoes? Find the recipe for The BEST mashed potatoes here.
How to make it
Begin by dicing the potatoes into 1 inch cubes (you can peel the potatoes or leave the skins on)
Add the potatoes to a large pot and cover with cold water. Sprinkle in 1 tablespoon of salt. Bring to a boil over high heat.
Continue boiling until the potatoes are fork tender. Drain the potatoes and return to the pot or to a mixing bowl.
While the potatoes are cooking, melt the butter in a saucepan over low heat and add in the garlic. Cube the cream cheese. Turn the oven on to broil.
To the drained potatoes add in the Dan-O Cheesoning, onion powder, parsley, salt and pepper to taste, cream cheese, sour cream, and melted butter. Using a potato masher, mash the potato mixture until it’s almost smooth.
Pour in the heavy cream and go in with an electric hand mixer and mix until smooth. Mix in half of the cheddar cheese.
Pour the potatoes into a baking dish. Sprinkle over the remaining cheese. Pop under the broiler for a couple of minutes until the cheese is melted.
Garnish with sliced green onions and enjoy!
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More sides
- Oven Baked Potatoes
- Roasted Red Potatoes
- Butternut Squash Mac and Cheese
- Slow Cooker Glazed Carrots
- Garlic Knots
- Green Bean Casserole
- Roasted Fall Vegetable Salad
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Extra Cheesy Mashed Potatoes
Ingredients
- 3 pounds yellow potatoes skins on or peeled
- 1/2 cup sour cream
- 10 tablespoons salted butter
- 4 ounces cream cheese room temperature
- 3 garlic cloves minced
- 1 1/2 tablespoons salt divided
- 2 tablespoons Dan-O Cheesoning optional
- 2 tsp dried parsely or 2 tbsp fresh chopped parsley
- 2 tsp onion powder
- 1/2 tsp black pepper
- 8 ounces sharp white cheddar cheese shredded
- 1/2 cup heavy cream or milk room temperature
- Green onions sliced, for garnish, optional
Instructions
- Begin by dicing the potatoes into 1 inch cubes (you can peel the potatoes or leave the skins on)
- Add the potatoes to a large pot and cover with cold water. Sprinkle in 1 tablespoon of salt. Bring to a boil over high heat.
- Continue boiling until the potatoes are fork tender, about 20 minutes. Drain the potatoes and return to the pot or to a mixing bowl.
- While the potatoes are cooking, melt the butter in a saucepan over low heat and add in the garlic. Cube the cream cheese and make sure it's softened. (if not, pop it into the microwave for a couple of seconds, just take off the foil) Turn the oven on to broil.
- To the drained potatoes add in the Dan-O Cheesoning (if using), the remaining 1/2 tbsp salt, pepper, parsley, onion powder, cream cheese, sour cream, and melted butter. Using a potato masher, mash the potato mixture until it’s almost smooth.
- Pour in the heavy cream and go in with an electric hand mixer and whip until smooth. Add additional salt and pepper to taste, if needed. Fold in half of the cheddar cheese.
- Add the potatoes into a 9×9 baking dish. Sprinkle the remaining cheese over top and pop under the broiler for a couple of minutes until the cheese is melted.
- Garnish with sliced green onions and enjoy warm!
