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a black bowl with mashed potatoes and a layer of melted cheese on top with a wooden spoon and fresh parsley
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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!
Course Side Dish
Cuisine American
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