Creamy Cheesy Mashed Potatoes
These cheesy mashed potatoes are sinfully good and I’ve made them for large crowds as well as smaller batches for just the two of us. I made them for Annie’s Backyard Wedding and I’ve made them several times for holiday meals.
This is a make-ahead recipe that makes entertaining or just having a side for dinner in the freezer, a breeze.
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Creamy, Cheesy Mashed Potatoes
Equipment
- large stock pot
- casserole dish
- hand mixer
- Large Bowl
- measuring cups
- measuring spoons
Ingredients
- 5 lbs russet potatoes
- 4 oz. cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup butter
- 1 egg, lightly beaten
- 2 tsp salt
- 1 tsp pepper
- 1/3 cup onion
- 1 cup cheddar cheese
- extra cheddar cheese (optional)
Instructions
- Peel potatoes and quarter. Add to stock pot. Cover with water. Bring to a boil and cook for 25 minutes or until fork tender. Drain into a colander.
- Put drained potatoes in a large bowl. Add the sour cream, cream cheese, milk butter, salt and pepper. With a hand mixer, beat until almost smooth. Add the egg and beat a bit more until smooth. I add the egg last because I'm afraid of it cooking if added right away to the hot potatoes. Lastly, stir in the cheddar cheese and onions until well combined.
- Scoop potatoes into a casserole dish or smaller freezer-baking-safe dishes sprayed with cooking spray (PAM). I sometimes use aluminum loaf pans.
- Preheat oven to 375° when you're ready to bake. If you so desire you can add some more cheddar cheese to the top of the potatoes before you bake.Bake for 35-40 minutes or until heated through.
- If you are using frozen, be sure to let thaw completely before baking.
Notes
The Potatoes
I really like to use russet potatoes for mashed potatoes because they don’t get too mushy when you mash them. When your adding all of the ingredients that I do, it takes a bit of mixing to blend it all.
Some people like Yukon gold potatoes for mashed potatoes and you can definitely use any type of potato that you prefer.
Make-Ahead Meal
I use this recipe for make-ahead meals. When I make my meatloaf I also make the 5 lb recipe of these potatoes. I divide the meatloaf mix into three loaves and the potatoes into three loaf pans. We pop one set in the oven and freeze the others for quick weeknight pre-made meals.
Scaling the Recipe
I make this recipe for a crowd often but I double everything except the milk. I use almost 1 cup. I start with 1/2 a cup but add more if needed. It will take more time to cook through when you double the recipe.
If I want to make less use the following:
- 3 lbs of potatoes
- 4 oz. of cream cheese
- 1/4 cup of sour cream
- 1/4 cup of butter
- 1/4 cup of milk
- 1 tsp salt
- 1/2 tsp of pepper
- 1 egg
- 1/4 cup of onions
- 1 egg
Follow the directions above. It may take a bit less time to heat through
We made it for Annie’s Backyard Wedding and we served it with Filet and Lobster, Steamed Asparagus with Hollandaise Sauce, and Caesar Salad.
I also make this for holiday dinners. It’s great to make the day before and then just pop it in the oven 1 hour before dinner will be served.
I hope you like this recipe!
Enjoy,
Meet Me
Created by Lynn Vogeler, Small House Kitchen is a celebration of the joy found in mostly from-scratch cooking and the magic that happens when great ingredients meet limitless imagination. In our small house, we turn simple ingredients into extraordinary meals with big flavors.
You can find out about all of my other passions; decorating, entertaining, organizing, and gardening over at livinglargeinasmallhouse.com
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Where does the onion come into the recipe?
Hi Anne – Thanks for catching that for me. They get stirred in with the cheddar cheese. I have corrected the recipe. Thanks for being here and thanks for your help! I appreciate you!