Perfect Cheesy Mashed Potatoes

The secret to perfect creamy, mashed potatoes (no lumps!) is a combination of using the right kind of potatoes and the right tools. And lots of cream and butter. For a cheesy version, we include lots of cheddar cheese.

For a big dinner, such as Thanksgiving, Christmas and Easter, make them ahead and freeze them!

I've made mashed potatoes dozens of times and somehow always find a little lump or two. Or 50. Or 500. I needed (desperately) a fail-proof way to make perfect mashed potatoes.

And because my family LOVES cheese, I needed a recipe for perfect cheesy mashed potatoes.

❤️ Why you'll love this recipe

• It's guaranteed lump-free!
• You don't have to peel the potatoes first. The potato ricer removes them in one easy step.
• Make it your own by using a different cheese, such as a truffled goat cheese.

Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

📝 Instructions Overview

Detailed instructions for making these cheesy mashed potatoes are in the recipe card below, but here's an overview!

Step 1

Cook the potatoes. Simmer the potatoes (unpeeled) in well-salted water until tender.

Step 2

Warm up the cream. Warm the butter and cream together until the butter is melted. Stir in the salt and pepper

Step 3

Rice the potatoes. Push the potatoes through a ricer into the pot of cream and butter. The skins will slough off in the the ricer. Discard.

Step 4

Add cheese. Stir in the cheese with a wooden or large metal spoon. Allow the cheese to melt, stirring only occasionally. There's no need to use a mixer.

Step 5

Serve. Serve warm with a flourish of freshly ground pepper and a little parsley, if desired.

👩‍🍳 Preparation Tips

Never ever use a food processor to make mashed potatoes. The starch in the potatoes turns to glue.

I've used a mixer with decent results, but if potatoes are mixed at too high a speed for too long, the potatoes become glue-y. And I often have a few small lumps.

The potato ricer easily prevents lumps in mashed potatoes, and serves to remove the skins all that the same time.

💡Ideas for Possible Variations

• Any melty cheese works in these potatoes. Another cheese I've used is Monterey Jack and Pepper Jack cheeses. Truffled goat cheese is another big winner with these potatoes.
• I've made some great mashed potatoes by combining Yukons and russet potatoes, but I recommend the mix includes more Yukons than russets to keep the mashed potatoes creamy.
• Need a vegan recipe? Here's a great recipe for vegan mashed potatoes without vegan butter that needs only 3 ingredients.
• If you love cheese too, another way to make cheesy mashed potatoes is as a mashed potato casserole. This recipe has bacon but just substitute vegan bacon.

📇 More Mashed Recipes

Miso Mashed Potato Stuffed Mushrooms

Mashed Celery Root with Blue Cheese and Watercress

Colcannon (Irish Mashed Potatoes)

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5 from 13 votes

Fail-Proof Cheesy Mashed Potatoes (Recipe)

The secret to perfect creamy, mashed potatoes (no lumps!) is a combination of using the right kind of potatoes and the right tools. And lots of cream and butter. For a cheesy version, we include lots of cheddar cheese.

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Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Vegetable Side

Cuisine: American

Keyword: mashed potatoes, Thanksgiving Sides

Servings: 4

Calories: 340.6kcal

Author: Susan Pridmore

Cook ModePrevent your screen from going dark

Equipment

• Dutch oven or other heavy-bottomed pot
• medium pot
• Potato Ricer
• box grater

Ingredients

• 2 pounds Yukon gold potatoes smaller potatoes are best for this recipe
• ⅓ cup half-and-half
• 2 ½ tablespoons unsalted butter
• 1 teaspoon kosher salt or to taste
• ½ teaspoon coarsely ground black pepper
• ⅔ cup grated cheddar cheese, or other melty cheese
• Parsley, optional garnish

Instructions

• Add the potatoes to a well salted pot of water, cover the pot, and bring to a simmer. I recommend a Dutch oven or other heavy bottomed pot for this.

  Cook until very tender, about 25 minutes.
• Combine the half-and-half and butter in a medium pot over medium heat. Bring just barely to a simmer and melt the butter. Stir in the salt and pepper.
• Push the potatoes through a potato ricer into the pot of hot milk and butter, and discard the skins from the ricer.

  Stir in the grated cheese, using a wooden or large metal spoon. Adjust the seasoning, if needed.

  Serve warm with a final flourish of freshly ground pepper and chopped parsley, if desired.

Nutrition

Calories: 340.6kcal | Carbohydrates: 41g | Protein: 9.7g | Fat: 16g | Saturated Fat: 9.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.9g | Trans Fat: 0.3g | Cholesterol: 44.7mg | Sodium: 731.4mg | Potassium: 998.2mg | Fiber: 5g | Sugar: 2.7g | Vitamin A: 483.3IU | Vitamin C: 44.9mg | Calcium: 184.4mg | Iron: 1.8mg

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