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These Mashed Potatoes with Cheese are what I make when plain mashed potatoes feel a little too simple, but I don’t want to make a casserole. The sharp cheddar gives them real cheesy flavor, and the Boursin helps keep the texture creamy instead of stiff or stringy.
Serve these mashed potatoes with cheddar cheese with Oven Baked Hamburger Steaks, Pan Seared Steak, or as part of your holiday side dish lineup. They’re an easy upgrade when you want mashed potatoes that taste finished without adding another oven dish to manage.
Why You’ll Love This Recipe
- Cheesy, but still mashed potatoes: The cheddar comes through, but the potatoes stay soft and spoonable instead of turning heavy.
- Seasoned without extra measuring: Steak seasoning adds salt, pepper, garlic, and savory flavor in one step.
- Easy to make ahead: If they thicken in the refrigerator, warm them gently with a splash of cream before serving.
Ingredients You’ll Need
Amounts are in the recipe card.
- Yukon Gold Potatoes: I like using these for mashed potatoes because they mash up creamy and have thin skin. That means you can peel them, leave the skin on (my preference), or do a mix of both.
- Butter: Melted unsalted butter adds richness without making the potatoes greasy.
- Sharp Cheddar Cheese: Use freshly shredded cheddar if you can. It melts better and gives the potatoes a stronger cheese flavor. I’ve made this with regular shredded cheese from the market too so no worries if you want that option.
- Steak Seasoning: My Steak Seasoning adds salt, black pepper and several herbs all at once. So, mix the potatoes first, then taste before adding regular salt to this side dish.
- Boursin Cheese: Let it soften on the counter while the potatoes cook. Breaking it into smaller pieces makes it easier to stir in.
- Heavy Cream: Warm it before adding so it blends into the potatoes instead of cooling them down. If you want a less rich option, half and half also works well too.
How to Make Mashed Potatoes with Cheese
Use these photo steps as a guide while you cook.
Prep the potatoes
Scrub the potatoes well, especially if you are leaving some skin on. Cut them into similar-sized pieces so they finish cooking around the same time.
Start with cold salted water
Add the potatoes to a large pot and cover them with cold salted water. Starting cold gives the centers time to cook through before the outsides get too soft.
Simmer until tender
Bring the pot to a boil, then lower the heat and simmer until the potatoes break apart easily with a fork. If the potatoes still feel firm in the center, give them more time before draining.
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Drain and add the cheddar
Drain the potatoes well, then add them back to the warm pot or to a large mixing bowl with the shredded cheddar. The potatoes should still be hot enough to start softening the cheese.
Mash the potatoes and cheese
Mash the potatoes and cheddar together first. This helps the cheese melt into the potatoes before the softer ingredients go in.
Stir in the remaining ingredients
Add the melted butter, Boursin, steak seasoning, and warm cream. Switch to a spoon and stir just until everything is mixed in. Stop once the potatoes look creamy so you do not overwork them.
Tips for Creamy, Smooth Cheesy Mashed Potatoes
- Drain them well: Extra water makes mashed potatoes taste flat and can loosen the texture too much.
- Shred the cheddar yourself: Bagged shredded cheese does work, but freshly shredded cheese melts smoother.
- Keep the heat gentle: Once the cheese is added, too much heat can make it separate or turn stringy.
- Mash first, stir second: Use the potato masher to break down the potatoes, then use a spoon to fold in the cream and cheese.
- Loosen before serving: Mashed potatoes thicken as they sit. Add warm cream a little at a time until they feel creamy again.
- Taste after mixing: Steak seasoning already includes salt, so wait until the cheese and cream are mixed in before adjusting if you wish.
Cheese Swaps & Flavor Add-Ins
- Use another flavorful cheese: Gouda, fontina, Monterey Jack, Parmesan, or a stronger cheddar can replace some or all of the sharp cheddar. I would skip mozzarella here because it melts, but does not add much flavor.
- Swap the Boursin: Use a flavored cream cheese, like garlic and chive, so the potatoes still get creaminess and flavor. Another soft cheese spread also works because it is already whipped and easy to mix in.
- Add garlic: Use garlic-herb Boursin, a garlic-flavored cheese spread, or stir in a few roasted garlic cloves for a sweeter, mellow garlic flavor.
- Make a no-cheddar version: For a buttery potato side without cheese, try my Browned Butter Mashed Potatoes.
What to Serve With Mashed Potatoes with Cheese
- For a holiday plate: Serve them with Turkey Gravy and your favorite roasted or baked main.
- For a hearty dinner: Pair them with Garlic Butter Pork Chops or Ninja Foodi Pot Roast.
- For vegetables: Keep the sides simple with Roasted Brussels Sprouts with Bacon, Green Beans with Bacon, Asparagus with Bacon, or Creamed Spinach.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in smaller portions for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may change a little because of the dairy.
- Reheat: Warm leftovers on the stovetop over low heat or in the microwave in short bursts. Stir in warm cream or milk as needed until the potatoes loosen back up.
FAQs
Sharp cheddar is my go-to because it adds noticeable cheese flavor. Gouda, fontina, Monterey Jack, Parmesan, and stronger cheddar blends also work well.
They were probably overmixed. Use a potato masher instead of a blender or food processor, then switch to a spoon once the cream and cheese go in.
Yes. Make them ahead, refrigerate, then reheat gently with warm cream or milk. Stir only as much as needed to bring the texture back.
Mashed Potatoes with Cheese
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Ingredients
- 3 lbs Yukon Gold potatoes, cut in half, peeling the potatoes for these are optional since they have waxy skin, I usually leave some or all of the skin on since I like the texture.
- 6 tbsp Butter, unsalted, melted
- 1 ½ cup sharp cheddar cheese, shredded
- 2 tbsp Steak Seasoning, click for my recipe
- 5.3 oz Boursin Cheese, For easier mixing, I usually break it up and take it out to sit on the counter to come to room temperature
- 1 cup heavy cream, warmed, or half and half
Instructions
- Prep the potatoes: Wash & scrub the potatoes to remove the dirt. Cut the potatoes into quarters.
- Bring the potatoes to a boil: Add the potatoes to a large pot with cold salted water. The water should be covering the potatoes completely. Cover the pot with a lid and bring the potatoes to a boil over high heat.
- Simmer until fork tender: Once boiling, keep the lid on, but turn the heat to low/simmer. Simmer for 16-20 minutes, until the potatoes are fork tender. When I leave the skin on my potatoes, I let them simmer for closer to 20 minutes.
- Add the drained potatoes & shredded cheese to a bowl or pot: Drain the potatoes and add them to a large mixing bowl with the sharp cheddar cheese. The heat from the potatoes will melt it.
- Use a potato masher to mash the potatoes and shredded cheese.
- Add the melted butter, boursin cheese pieces, steak seasoning and heavy cream to the bowl with the potatoes.
- Use a spoon to stir and make sure everything is evenly mixed.
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Recipe Notes
- Add cheese while hot: The potatoes should still be hot when you add the shredded cheddar so it melts easily.
- Shred the cheese yourself: Freshly shredded cheddar melts smoother than bagged shredded cheese.
- Soften the Boursin: Let it sit at room temperature and break it into pieces before mixing.
- Warm the cream: Warm cream blends in better and keeps the potatoes from cooling too quickly.
- Mash first, stir second: Use a potato masher first, then stir gently once the cream and cheese are added.
- Loosen before serving: If the potatoes thicken as they sit, add a splash of warm cream.
- Taste before salting: Steak seasoning already adds salt and savory flavor.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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