Cheesy Mashed Potatoes with Cream Cheese Recipe

If you’re looking for the ultimate comfort food that’s creamy, cheesy, and downright irresistible, you have to try my Cheesy Mashed Potatoes with Cream Cheese Recipe. I absolutely love how this dish brings together the tanginess of cream cheese with the rich gooeyness of cheddar and Parmesan—making every bite insanely satisfying. Whether you’re making this for a holiday feast or just a cozy dinner at home, trust me, these mashed potatoes will steal the show.

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Ingredients You’ll Need

The magic of this Cheesy Mashed Potatoes with Cream Cheese Recipe truly shines through the quality of the ingredients. I always recommend using Yukon Gold or Russet potatoes for the best buttery, fluffy texture. And don’t skip the cream cheese at room temperature—it blends so much better!

• Russet or Yukon Gold potatoes: Choose firm, unblemished potatoes for the fluffiest mash.
• Cream cheese: Make sure it’s softened to room temp to avoid lumps in your potatoes.
• Sour cream: Adds a tangy richness that brightens the dish.
• Butter: Go for unsalted so you can control the seasoning exactly.
• Heavy cream: This helps keep the potatoes silky and moist.
• Whole egg: Acts as a binder and adds extra creaminess.
• Salt and pepper: Season generously—potatoes need good seasoning!
• Cheddar cheese: Sharp or mild, depending on your cheese preference, but sharp packs more flavor.
• Parmesan cheese: I love the nutty depth it gives this dish.
• Fresh herbs: Parsley, chives, or thyme work beautifully as finishing touches.

Variations

One of the best parts about this Cheesy Mashed Potatoes with Cream Cheese Recipe is how easy it is to tweak. Over the years, I’ve experimented with different cheeses and add-ins, and I encourage you to make it your own.

• Cheese swap: When I’m feeling adventurous, I swap cheddar for pepper jack or mozzarella for a mellow melt—both are delicious!
• Herb additions: Fresh rosemary or dill can add an unexpected flavor twist that my family absolutely adores.
• Garlic mashed potatoes: Roasting a couple cloves of garlic and mashing them in gives a lovely aromatic touch—highly recommend.
• Dairy-free versions: I’ve made this with vegan cream cheese and non-dairy milk substitutes, and it still turns out amazing for those with dietary needs.

How to Make Cheesy Mashed Potatoes with Cream Cheese Recipe

Step 1: Prep and Cook the Potatoes

Start by scrubbing and peeling your potatoes, then dice them into roughly 1-inch pieces. I love using a pressure cooker because it cooks the potatoes evenly and quickly. Add about a cup of water and salt to the pot, seal the lid, and cook on high pressure for 10 minutes. After cooking, do a quick-release and drain any remaining water. Let the potatoes sit with the heat off for a few minutes to allow excess moisture to evaporate—it’s a neat trick I discovered to avoid watery mashed potatoes.

Step 2: Mash the Potatoes

Use a hand masher or an electric mixer to mash the potatoes gently. Here’s the thing: be careful not to over-mash because that can lead to a gummy texture, which nobody wants. I usually stop as soon as the potatoes are mostly smooth with a little texture left—that’s my ideal consistency.

Step 3: Mix in the Cream Cheese and Other Goodies

Whisk the egg with the heavy cream until combined, then fold this mixture into the mashed potatoes. Next, add the softened cream cheese, sour cream, butter, salt, pepper, one cup of cheddar cheese, and half the Parmesan cheese. Stir until the cream cheese has completely melted and everything looks velvety and well blended. This step is the heart of the dish—once you see that creamy, cheesy goodness come together, you’ll be hooked.

Step 4: Prepare to Bake

Grease your favorite baking dish, then spread the cheesy mashed potatoes evenly inside. Sprinkle the remaining cheddar and Parmesan cheese on top for a golden, bubbly crust. I like to cover the dish with foil so the potatoes stay moist while baking.

Step 5: Bake or Refrigerate for Later

Bake covered at 350°F (175°C) for 30 minutes, then remove the foil and bake another 10 minutes to get that beautifully browned top. If you’re not ready to bake them right away, no worries! You can refrigerate the dish (covered) and bake it later—just let it sit at room temperature for about 30 minutes before baking so it heats evenly.

How to Serve Cheesy Mashed Potatoes with Cream Cheese Recipe

Garnishes

When I serve these mashed potatoes, I like sprinkling freshly chopped chives or flat-leaf parsley on top to add a pop of color and a hint of fresh flavor. Sometimes I add a little extra Parmesan for that savory finish. These garnishes not only look stunning but brighten every bite.

Side Dishes

This dish pairs wonderfully with roasted or grilled meats, especially a juicy steak or herb-roasted chicken. You’ll find that the creamy richness of the potatoes complements simple green veggies like steamed asparagus or sautéed green beans perfectly.

Creative Ways to Present

For special occasions, I sometimes bake this in individual ramekins topped with a bit of extra cheese and breadcrumbs for a little crunch. Another fun idea is layering it with caramelized onions or crispy bacon bits before baking. It looks gorgeous and gets lots of compliments!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cheesy mashed potatoes in an airtight container in the fridge for up to 3 days. They reheat beautifully without losing creaminess, which is a total win after a big meal.

Freezing

Freezing works too, though I prefer freezing before baking. Portion into freezer-safe containers and thaw overnight in the fridge before baking as usual. Just remember the texture might be a touch different, but the flavor stays amazing.

Reheating

Reheat leftovers gently in the microwave, covered, stirring occasionally to keep it creamy. Or reheat in the oven at 350°F covered with foil, adding a splash of cream or milk if it feels dry. These potatoes bounce back like a dream!

FAQs

Final Thoughts

This Cheesy Mashed Potatoes with Cream Cheese Recipe has become a staple in my kitchen because it hits that perfect balance of creamy richness and cheesy flavor without being too heavy. Every time I make it, my family goes crazy and asks for seconds—and honestly, I don’t blame them. So if you’re ready to elevate your mashed potato game, give this recipe a try. You’ll be so glad you did!

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