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Side Dishes » Make Ahead Cheesy Mashed Potatoes

Make Ahead Cheesy Mashed Potatoes

Created by Amy Engberson 17 Comments

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Cheesy Mashed Potatoes have three different kinds of cheese, including cream cheese that makes them extra creamy! They’re amazing on their own, but you can always add garlic or top them with bacon!

This mashed potato recipe is the best because it can be made ahead of time then baked in the oven, microwaved, or even heated in the slow cooker!

a black bowl with mashed potatoes and a layer of melted cheese on top with a wooden spoon and fresh parsley

This recipe was update with new images and different text in November 2020.

If you’ve ever had mashed potatoes with cream cheese you know how creamy and decadent they are! I know it’s hard to imagine but adding cheddar and parmesan cheese makes them even better!

I’m from Idaho and we’re surrounded by potato farms. Heck my kids even get a two week break during the fall so the high school kids can help with spud harvest. We’re pretty serious about potatoes around here!

Potatoes show up at about every meal! Be sure to check out my Cheesy Chicken and Potato Soup, Smashed Potatoes, Slow Cooker Peas and Potatoes, and Greek Yogurt Potato Salad!

a spoonful of mashed potatoes with cheese and bacon

My favorite things about this recipe

Okay! I’m obsessed with this cheesy mashed potato recipe because they are they are insanely delicious! But, there’s more!

  1. Make-Ahead Mashed Potatoes – I do NOT like last-minute dishes. Just don’t! These mashed potatoes can be made up to three days ahead of time. Just stick them in the fridge until you’re ready to use them! I’ll show you exactly how to reheat them in a minute!
  2. No gravy needed – I’m not in love with those store-bought gravy packets and it’s kinda hard to make gravy without them unless you’re cooking a turkey, chicken, or roast unless you want white gravy. Because these are mash potatoes with cheese you don’t really need gravy. Sure, they’re amazing with gravy, but it’s totally optional. Life just got easier!
  3. Customize them – Think of this recipe as a starting point and then customize them to make them exactly the way you like! Think bacon, garlic, etc!
  4. Leftovers – We live on leftovers and these are just as good the next day! #winning
whole potatoes, grated cheese in a bowl, cream cheese, butter, salt and pepper, an egg, and a measuring cup with whole milk. Fresh parsley.

Ingredients in Cheese Mashed Potatoes

The ingredients for these potatoes are so simple and “normal” ingredients. Plus, I’m going to give you options just incase!

  • Potatoes – Fresh potatoes are best. But you can even make this recipe with instant mashed potatoes too. Just make sure they are real! See my tip below about the best kind of potatoes for mashed potatoes.
  • Cream Cheese – Use regular full fat. You can also use Chive and Onion Cream Cheese, make sure it’s not whipped.
  • Sour Cream – Regular full fat is my fave.
  • Heavy Cream – You could use whole milk, half and half, evaporated milk, or even 2% a pinch. But heavy cream is BEST!
  • Butter – real salted or unsalted. If you’re allergic to dairy you can use margarine instead. Butter is always better if you can use it!
  • Whole Egg – It’s okay to leave it out if you want. It adds extra richness though.
  • Seasonings – Salt and pepper. Change it up with season salt for fun sometimes.
  • Cheese – Parmesan and Cheddar. Instead of cheddar, you can use any cheese that melts well; Pepper Jack, Monterey Jack, Gouda, mozzarella, etc.
  • Optional – Add minced fresh garlic, or garlic powder if you don’t have it. Bacon is always a fantastic addition to any meal I can think of! I also love adding fresh herbs because the green is so pretty!

Little Dairy on the Prairie Pro Tip: What are the best potatoes for making mashed potatoes? Russets and Yukon Gold Potatoes are the best potatoes for making mashed potatoes. They have the right moisture content for mashing without too many lumps and they are creamy.

How to make Mashed Potatoes with Cheese

Homemade, real made from scratch mashed potatoes are so easy to make, plus there are so many options to make this recipe fit your needs.

Need to make it ahead of time? Gotcha covered! Need to make it last minute? Gotcha covered!

  • cubed mashed potatoes in a silver pressure cooker pot
  • mashed potatoes in a metal pressure cooker pot, with a potato masher

STEP 1: Cook Potatoes. Scrub, peel, and dice potatoes. Then cook using one of the following methods.

  • Pressure Cooker Mashed Potatoes – Add diced potatoes to the pressure cooker. Add about an inch of water and a teaspoon of salt. Place the lid and set the valve to seal. Cook on high pressure for 8 minutes. Quick-release.
  • Slow Cooker Mashed Potatoes – Add peeled, diced potatoes to a slow cooker. Add about a cup of water. Cook on high for 3-4 hours, or on low 6-7 hours.
  • Stove Top – Add peeled, diced potatoes to a pot of cold salted water. Bring to a boil. Cook uncovered until fork-tender, about 15 minutes.

STEP 2: Mash Potatoes. Turn the heat on the pot off. Drain potatoes and return to the pot and let sit for a couple of minutes so the rest of the water will evaporate. Mash potatoes with a hand held masher, or use and electric mixer.

Little Dairy on the Prairie Pro Tip: Be careful to not over mash the potatoes or they will be gummy. Some people are even okay with a few lumps so don’t stress about them too much!

  • a pressure cooker with mashed potatoes, cream cheese, butter, and cream
  • mashed potatoes with grated cheese in a pressure cooker

STEP 3: Add other ingredients. Whisk and egg and add heavy cream. Once the potatoes have been mashed add butter, cream cheese, seasonings, and egg/cream mixture. Gently stir to combine until cream cheese is melted.

STEP 4: Add cheese. Add whatever kinds of grated cheese you like. Reserve about 1/3 of each kind of cheese for the top.

a black bowl with mashed potatoes

STEP 5: Bake Potatoes. Grease a dish with butter or nonstick baking spray and spread potatoes in the dish. Top with reserved cheese. Bake at 350 degrees. If you’re baking them right way bake for 40 minutes. If they’ve been in the fridge let them sit at room temperature for 15 minutes then bake for 60 minutes.

mashed potatoes covered with grated cheese

Reheating mashed potatoes.

These potatoes can be cooked in a variety of ways. Here are your options.

  • Baking Dish– Put the potatoes in an oven-safe dish and bake them.
  • Slow Cooker – Add the potatoes to a greased slow cooker and cover with cheese. You can refrigerate them for two days or cook them right away. Cook them on low heat for 2-3 hours.
  • Microwave – Prepare the potatoes through step 4 putting them in a microwave-safe dish. I like to choose a shallow dish so they don’t take so long to heat through. Refrigerate until about an hour before serving. Let sit at room temperature for 30-45 minutes. Cook covered on high heat for about 10 minutes. Continue cooking until they are warmed through. The amount of time will vary depending on your microwave and how thick the potatoes are.
baked mashed potatoes with cheese and bacon

What to serve with mashed potatoes.

Anything goes! We love them with just about any meaty meal. Here are a few favorite easy meals!

  • Turkey
  • Sweet and Sour Meatballs – also a make-ahead meal
  • Classic Roast Beef – slow cooker
  • Mississippi Roast – the most flavorful roast beef ever
  • Grilled Chicken – with a citrus marinade
  • Cube Steak in Mushroom Sauce – so tender and easy
  • Barbecue Pork Chops – slow cooker
  • Ritz Cracker Chicken – a favorite baked chicken recipe
  • BBQ Drumsticks – another slow cooker fave
baked mashed potatoes in a black bowl

What to do with leftover mashed potatoes?

I feel like I’m the queen of leftovers! We literally survive on them! These potatoes actually reheat really well in the microwave and I think they are just as good the next day. So I serve them as a side dish all the time.

Here are some other options for using leftover mash taters.

  • Hot Beef or Turkey Sandwiches – Toast bread, add a layer of hot mashed potatoes, add sliced cooked meat, top with gravy.
  • Thicken Soup – They are perfect for thickening a creamy soup.
  • Chicken Noodle Soup – I love chicken noodle soup served over mashed potatoes. It works great with stew too.
  • Tater Tot Casserole – use mashed potatoes instead of tater tots
  • Shepherds Pie – you’ve already got a head start on the classic

Grab the recipe!

You’re going to love how easy these Cheesy Mashed Potatoes are to make and to serve!

a black bowl with mashed potatoes and a layer of melted cheese on top with a wooden spoon and fresh parsley

Cheesy Mashed Potatoes with Cream Cheese

Cheesy Mashed Potatoes have three different kinds of cheese, including cream cheese that makes them extra creamy! They’re amazing on their own, but you can always add garlic or top them with bacon!
This mashed potato recipe is the best because it can be made ahead of time then baked in the oven, microwaved, or even heated in the slow cooker!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Cheesy Mashed Potatoes, Make Ahead Mashed Potatoes, Mashed Potatoes with Cream Cheese
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 337kcal
Author: Amy

Ingredients

  • 6 cups Russet or Yukon Gold potatoes diced about 3-4 potatoes
  • 8 ounces cream cheese room temperature
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 3/4 cup heavy cream
  • 1 whole egg
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1 1/2 cup grated cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • fresh herbs

Instructions

  • Prep and cook potatoes – Scrub, peel, and dice potatoes in about 1 inch pieces. Add to a pressure cooker with one cup of water and salt. Put the lid on and seal the valve. Cook on high pressure for 10 minutes. Quick-release valve. Drain water off of potatoes. With the heat off, let potatoes sit in the pot for a couple of minutes to allow some of the water to evaporate.
  • Mash – Mash potatoes with a hand masher, or with an electric mixer. Be careful to not over mash potatoes or they will be gummy.
  • Mix potatoes – Whisk egg and add heavy cream and add to potatoes. Add cream cheese, sour cream, butter, seasonings, one cup of cheddar cheese, and half of the Parmesan cheese. Stir to combine until cream cheese is melted.
  • Prepare to Bake – Spread potatoes in a greased dish, then spinkle remaining cheese over the top.
  • Bake or Refrigerate for later – Bake covered at 350 degrees for 30 minutes, uncover and bake for 10 more minutes. OR refrigerate for later. When you're ready to bake them, let the potatoes sit at room temperature for about 30 minutes. Then bake for as instructed above.

Notes

Instead of cheddar cheese, you can use Colby Jack, pepper Jack, Monterey Jack, mozzarella, or any other good melting cheese.
See the post for tips on making mashed potatoes on the stovetop or slow cooker.
These potatoes are great for making ahead. See my post to see how to reheat them in the microwave, slow cooker, or baking them in the oven.

Nutrition

Calories: 337kcal | Carbohydrates: 2g | Protein: 10g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 105mg | Sodium: 668mg | Potassium: 84mg | Sugar: 1g | Vitamin A: 1152IU | Vitamin C: 1mg | Calcium: 266mg | Iron: 1mg
Tried this recipe?Mention @littledairyontheprairie or tag #littledairyontheprairie!
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about amy

About Amy Engberson

I live on a dairy with my husband and three boys. Although we are in the business of raising cattle, we really are in the business of raising boys. I am passionate about catching up with each other at meal times. My love language is food. And I hope that my men feel the love in every bite. Read more...

Filed Under: Side Dishes Tagged With: cheese, Make ahead, Mashed Potatoes, potatoes, Thanksgiving

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  1. Shannah @ Just Us Four says

    November 18, 2013 at 11:03 am

    Oh, this sounds delicious. I love adding cheese to mashed potatoes

    Reply
  2. Elaine Duckett says

    November 20, 2013 at 11:15 am

    I will love being a guest at your home for Thanksgiving next week, because we will have the traditional menu but will also be having hree cheese mashed potatoes. Can’t wait.

    Reply
  3. Pyper says

    November 22, 2013 at 10:43 am

    Uh, can I totally invite myself over for Thanksgiving!?!? JK. These look divine!!! Totally gonna do this!!! Yummmm . . . . .

    Reply
  4. Jerry Lawrence says

    November 27, 2013 at 11:06 am

    Those are four lucky guys!

    Reply
  5. Helen says

    December 2, 2013 at 6:39 pm

    Thank you for this recipe! I absolutely loved it and it turned out perfect. I’m fussy about my mashed potatoes but I needed a recipe to make ahead of time and I have to say I couldn’t be more pleased with the results.
    Besides everyone loved them besides me! 🙂

    Reply
    • Amy Engberson says

      December 3, 2013 at 2:25 pm

      Glad you loved them! Thanks for the feedback!!

      Reply
  6. Maria says

    December 17, 2013 at 8:00 pm

    I found your recipe on MyRecipeMagic and I love it! Such a great idea…in fact I think I am trying it tonight for dinner! Thank you!

    Maria
    http://www.musicteachingandparenting.com

    Reply
    • Amy Engberson says

      December 18, 2013 at 2:10 pm

      Thanks for stopping by! Time is precious! I love saving as much as I can so I can spend more time with my family! Good luck with your dinner tonight!

      Reply
      • Maria says

        December 21, 2013 at 10:17 am

        🙂 Thanks! I have featured your recipe in one of my posts at
        http://www.musicteachingandparenting.com/2013/12/ten-delicious-mashed-potato-recipes.html

        Maria

        Reply
  7. Rachel says

    April 21, 2014 at 9:39 pm

    I made these for Easter dinner and they were amazing! The only change I made to the recipe was to use heavy cream instead of milk. The seasoning was spot-on and I loved the crust on top.

    Reply
  8. Andra says

    November 30, 2020 at 10:18 am

    5 stars
    I made these for the first time on Thanksgiving and they were AMAZING!! I did use seasoned salt, like you mentioned, and I used less cheese because we were having gravy with them. Next time I’m adding allll the cheese. Either way, SO DARN DELICIOUS!!!

    Reply
    • Amy Engberson says

      December 1, 2020 at 12:44 pm

      I’m so glad you loved them as much as we do! And yes, more cheese is always better!

      Reply

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Hi I’m Amy! Welcome to my stinky farm life where my days are filled with chasing kids and cows! It’s all about simply delicious food around here! If you leave my house hungry…it’s your own fault! Read More..

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