Cheesy Mashed Potatoes

Name: Cheesy Mashed Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 pounds Yukon Gold potatoes (peeled and cut into large chunks); 6 ounces cream cheese (softened and cubed); 6 tablespoons butter (room temperature); ⅓ cup whole milk; 1 teaspoon garlic powder; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 1 ½ cups shredded cheddar cheese (divided); ½ cup shredded or grated Parmesan cheese; fresh parsley (optional, for garnish)

ByJaclyn Shimmel Published09/29/202609/29/2026

Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.

These cheesy mashed potatoes are creamy Yukon Golds mashed with butter, cream cheese, and garlic powder, then loaded with cheddar and Parmesan. The whole dish bakes until the cheddar on top is melted and golden. It’s an easy side that feels special enough for a holiday table.

White oval baking dish of mashed potatoes with a golden cheddar crust and a scoop removed, next to a red polka dot towel.

The cream cheese keeps the mash rich and smooth with a little tangy flavor. The cheddar on top bakes into browned edges, which is my favorite part.

Since you can put it together a day ahead, it’s a big help on Thanksgiving or other special occasions when the stove is full. If you love easy holiday sides as much as I do, add Homemade Stuffing and Turkey Gravy without Drippings to your list too. You’ll find even more ideas in my Best Thanksgiving Sides and my favorite potato sides.

Close-up of a serving spoon scooping creamy potatoes topped with melted, browned cheddar and chopped parsley.

Why You’ll Love This Recipe

3 kinds of cheese. Cream cheese goes into the mash, cheddar and Parmesan get stirred in, and more cheddar bakes on top.
Make-ahead friendly. Assemble it a day early and bake it when you need it.
Simple ingredients. Potatoes, butter, milk, cheese, and a few pantry seasonings.
Feeds a crowd. One dish serves 10, so it works for potlucks and family dinners.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Yukon Gold potatoes – Their buttery, creamy texture mashes smooth without turning gluey. Russets will work, but Yukon Golds give you the creamiest mash.
Butter, cream cheese, and whole milk – These all go in together as soon as you drain the potatoes. The recipe uses 6 ounces of cream cheese, which is three-quarters of an 8-ounce block. I cut it into about 6 chunks so it melts into the potatoes faster.
Cheddar cheese – Cheddar is the best cheese for mashed potatoes if you want a big cheese flavor that melts well. Shred it yourself from a block. Bagged shredded cheese has an anti-caking coating that keeps it from melting smoothly.
Parmesan cheese – It adds a salty, nutty flavor that makes the cheddar taste even cheesier. Shred or grate it yourself if you can, since pre-shredded Parmesan has the same coating as bagged cheddar and won’t melt as smoothly.
Garlic powder, salt, and pepper – Garlic powder mixes evenly into the mash with no chopping. Taste before the potatoes go into the dish and add more salt or pepper if needed.

How to Make Cheesy Mashed Potatoes

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Peel the potatoes and cut them into large chunks. Place them in a large pot, cover with water, and add a generous pinch of salt.

Step 2: Bring the water to a boil over medium-high heat. Turn it down to medium and simmer for about 15 minutes, until the potatoes are fork tender. While they cook, preheat the oven to 350°F and spray a 3-quart or 9×13 baking dish with nonstick spray.

Left: peeled potato chunks covered with water in a red-handled pot. Right: drained potatoes topped with cubes of butter, cream cheese, and seasoning.

Step 3: Drain the potatoes well and put them back in the hot pot. Set the pot back on the burner with the heat off for 1 minute. This dries off the extra cooking water so your mashed potatoes do not get runny.

Step 4: Add the butter, milk, cream cheese, garlic powder, salt, and pepper to the drained potatoes and mash with a potato masher.

Step 5: Stir in 1 cup of the cheddar and all of the Parmesan.

Left: potatoes and cream cheese being mashed with a potato masher. Right: creamy mashed potatoes with shredded cheddar stirred in.

Step 6: Spread the potatoes into the prepared baking dish and sprinkle the remaining cheddar over the top. Bake for 20 minutes, until the cheese is melted and the top is golden. Top with chopped fresh parsley for a bit of color, if desired.

Left: mashed potatoes in a white oval dish covered with shredded cheddar. Right: the same dish baked golden and sprinkled with parsley.

Serving Suggestions

These are a natural fit next to a holiday main like Honey Ham at Easter or Cheesecloth Turkey with Dry Brine at Thanksgiving.

For a regular Sunday dinner, serve them with Copycat Cracker Barrel Meatloaf or Smothered Pork Chops. Add Southern Green Beans on the side and dinner is done.

A serving of cheddar-topped mashed potatoes on a plate with sliced ham and green beans, with the casserole dish behind it.

Storage

Refrigerator – Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating – Warm single servings in the microwave, or reheat a larger amount in a 350°F oven until warmed through.
Freezing – These freeze well for up to 2 months. Thaw overnight in the refrigerator, then reheat. The texture may soften slightly after freezing.

Tips for the Best Cheesy Mashed Potatoes

Salt the water. Salting the cooking water seasons the potatoes from the inside.
Bring the butter and cream cheese to room temperature. Cold cream cheese leaves lumps that won’t mash out.
Don’t over-mash. Stop as soon as the potatoes are creamy. Working them too long makes them gummy.
Make it ahead. Assemble the dish, cover it, and refrigerate for up to 24 hours. Bake covered with foil for 25 minutes, then uncover and bake 10 more minutes, until the cheese is melted and the potatoes are hot all the way through.
Want more color on top? Leave it in the oven a little longer and keep an eye on it until the cheddar is as brown as you like.

A spoon lifting a scoop of mashed potatoes with a melted, browned cheddar top from a white dish.

Additions and Variations

Add bacon – Stir cooked, crumbled bacon into the potatoes or sprinkle over the top.
Swap the cheese – Gruyere, pepper jack, or a smoked cheese can stand in for the cheddar.
Use roasted garlic – Mash in roasted garlic instead of garlic powder for a deeper garlic flavor.
Top with green onions – Sprinkle sliced green onions or chives over the top instead of parsley for a pop of color.