This post may contain affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no extra cost to you.
The Best Cheesy Mashed Potatoes are creamy with loads of the best cheese in every bite. These are not your basic mashed potatoes. These are elevated to bring forth the best of the holiday season while being an easy make-ahead dish. The perfect base for nearly any dinner.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no extra cost to you. We also participate in similar programs with RStyle and other companies.
If there is one dish that I can make over and over without fail, it’s mashed potatoes. I have many ways I like to make the dish and have never had complaints. So you know I had to make a version to share with you for Thanksgiving. When thinking about my all time favorite mashed potatoes it had to include butter, fresh herbs, and loads of cheese. For basic mashed potatoes you can easily leave out the cheese in this recipe. But in my opinion, cheese makes nearly everything better. This is just a classic comfort food you have to have at the holidays especially, but great to have in your arsenal all year round.
The Best Potatoes for Mashed Potatoes
- Russet – often on sale around the holidays in large bags
- Yukon Golds or Whites
- Melody Potatoes
Stay away from Purple Potatoes and Red Potatoes. These varieties are better suited for squashed, roasted, or scalloped potatoes.
Tips for Cast Iron Mashed Potatoes
- Always wash your potatoes and fill your enameled Dutch oven with cold water, not hot. Using hot water could start the cooking process of the potatoes resulting in a potato that will not fully cook when boiled.
- Use an enameled Dutch oven, not a traditional. Water should not be boiled alone in a traditional piece of cast iron as it pulls the protective coating off. Having an enameled piece of cast iron to use as a stock pot for mashed potatoes or pasta is always a nice option compared to a stainless steel pot.
- Cover the Dutch oven with a lid to encourage the water to boil. As the water begins to boil, crack the lid by about an inch to avoid a build up of pressure and boiling over.
- Use a 6 quart Dutch oven minimum for 5 pounds of potatoes.
Ingredients You’ll Need
Tools You’ll Need
How to Make Cheesy Mashed Potatoes
Start by peeling the potatoes, then rinsing them in cold water to remove any excess dirt. Cube the potatoes into about 1-inch portions. Add to the Dutch oven as you dice. Once full, cover with water. Set over medium-high heat on the stovetop and bring to a boil, covered. As the potatoes start to boil, crack the lid about 1-inch to allow steam and pressure to escape. This will keep the pot from boiling over. Boil for about 30 minutes or until potatoes are fork tender. Drain and return to the Dutch oven.
Next add in the cream cheese, butter, herbs, salt and pepper. Use a handheld mixer or a potato masher to mash the eggs. I find a handheld mixer works best for this in getting a really creamy texture without as much work.
Then add in the milk, heavy cream, and cheeses. Whip again with the hand mixer. Taste and add any more herbs or seasonings you need. If you would like your potatoes to be even creamier, you can add more milk and/or butter.
If you like a little crust on top, you can add a bit of butter, herbs, and/or more shredded cheese and return to the oven uncovered for browning.
All the best cast iron recipes
Join the Newsletter
Get new recipes delivered to your inbox weekly, along with tips, tricks, and sales on your favorite cast iron. Sign up and get the ebook free!
Common Questions About Mashed Potatoes
The Best Cheesy Mashed Potatoes
- vegetable peeler
- Cutting board
- Measuring Cups
- measuring spoons
- handheld mixer
- cheese grater
- 5 pounds russet potatoes
- 1/2 cup butter unsalted
- 8 ounces cream cheese room temperature
- 1 Tablespoon fresh thyme
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup heavy cream
- 1/2 cup whole milk can use all whole milk if heavy cream not available
- 6 ounces Gryuere cheese shredded
- 8 ounces white sharp cheddar cheese shredded
- 6 ounces gouda cheese shredded
- Peel the potatoes and set aside. Rinse any excess dirt off under cold water. Dice the potatoes into approximately 1-inch cubes. Add the diced potatoes to an enameled Dutch oven and cover with water. Bring the water to a boil over medium-high heat for 30 minutes until fork tender and drain.
- Once drained, return to the dutch oven with the heat off. While still hot, add the butter, cream cheese, thyme, salt, and pepper. Use a handheld mixer to whip.
- Once mashed, add the heavy cream, milk, and cheeses. Whip again with the handheld mixer until all is combined and smooth. Add more milk as needed until the desired consistency is met.
- Serve as is, or top with more butter and fresh herbs and return to the oven for browning on the top.