The Best Cheesy Mashed Potatoes

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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.

Recipe Inspiration

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

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

  • Russet Potatoes
  • Butter
  • Cream Cheese
  • Heavy Cream
  • Milk
  • Three Shredded Cheeses
  • Fresh Herbs
  • Salt and Pepper

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.

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    Common Questions About Mashed Potatoes

    Any cheese you like! Don’t skip out on the cream cheese, but otherwise you can make any variation of this your heart desires. Pick one to be the star of the show that has more flavor than the others. The next two should be subtle and complimentary to the first. Ask at your local grocer what ones they would pair together and let your imagination go!

    Yes you can! Make this recipe 3 days or hours before the big meal. Refrigerate in a casserole dish or a skillet and reheat in the oven with some added butter on top, covered with tinfoil. They’ll be just as good as freshly made.

    Yes again! Once fully cooled, place in a freezer safe container and freeze up to 2 months. Allow to thaw before reheating in the oven covered with butter and tinfoil for best results.

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    Dishes to impress your family no matter the occasion, but especially good during the holiday season.

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    The Best Cheesy Mashed Potatoes

    Course Holiday, Side, Side Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 10 people
    Quick, easy, and oh so cheesy – you'll love these creamy cheese mashed potatoes. The perfect base to any dinner and especially loved around the holidays.


    • vegetable peeler
    • Cutting board
    • Knife
    • Collander
    • Measuring Cups
    • measuring spoons
    • handheld mixer
    • cheese grater


    • 5 pounds russet potatoes
    • water
    • 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.


    After you’ve made this recipe, please be sure to come back and rate it to let others know how you liked it! Thank you!


    Serving: 0.5cup | Calories: 610kcal | Carbohydrates: 44g | Protein: 22g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 977mg | Potassium: 1068mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1304IU | Vitamin C: 14mg | Calcium: 535mg | Iron: 2mg

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