This stovetop cheesy mashed potatoes recipe is so fluffy and creamy topped with a delicious cheddar cheese sauce.
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How To Make Stovetop Cheesy Mashed Potatoes
On the stove top boil the potatoes till tender and make the creamy cheesy sauce.
The cheese sauce has sour cream, cream cheese, heavy cream and cheddar. It's mixed into the mashed potatoes and topped almost like a gravy. Yum.
Check out these other amazing side dishes - Old Fashioned Candied Sweet Potatoes, Baked Mac and Cheese, TikTok Cornbread, and Soul Food Cornbread Dressing.
Ingredients and Substitutions
Potato - Russet potatoes are ideal because of their fluffy starchy texture. You can substitute yellow or Yukon gold potatoes.
Cream Cheese - This recipe uses the full-fat variety, but low-fat can be substituted.
Cream - Heavy whipping cream and sour cream.
Cheese - Pick your favorite cheddar, yellow American or colby jack.
Optional Spices - Onion and garlic powder, white pepper, and salt.
Mix In’s and Flavors
If you would like even more flavor try these mix in’s or toppings.
- Fresh Chopped Garlic or Oven Roasted
- Caramelized Onions
- Fully Cooked Bacon or Sausage
- French Onion Soup Packet
- Salted Butter
- Mayo
- Chopped Scallions or Chives
- Fresh Herbs like Italian Parsley and Thyme
- Chopped Spinach or Kale
- Roasted Red Peppers
- Spicy Chili or Jalapeños
- Chicken Bouillon Added To The Boiling Water
Technique For Smooth Mashed Potatoes
To make smooth mashed potatoes boil them very soft and mash them when they are hot. Traditional hand masher does not always yield silky smooth potatoes, so they are not my first choice.
A ricer will do the trick, but if you do not have one I like to use a fine strainer or sieve with square holes. You’ll push the soft warm or hot potatoes through the sieve into the mixing bowl.
The next easy alternative is a stand or hand mixer on the low to medium setting. Try not to over mix or overwork the potatoes the texture will be gummy. Add warm liquid or the cheese sauce a little at a time to get a smooth and fluffy texture.
How To Serve
These cheesy mashed potatoes are best served warm with extra cheese sauce on the side.
For a dinner table place the potatoes in a large serving bowl topped with the cheese sauce. Sprinkle green onion or chives for a garnish and light onion flavor.
Old Fashioned Candied Sweet Potatoes, Baked Mac and Cheese, Viral Frozen Green Beans, Sweet Potato Crumb Casserole, TikTok Cornbread, Soul Food Cornbread Dressing, Dutch Oven Turkey Breast and Baked Ham with Cloves
Storage and Leftovers
Any leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
If frozen thaw in the refrigerator and it can be easily reheated in the microwave.
Step By Step Photos and Directions
Cook The Potatoes
- Grab the russet potatoes.
2. Wash them and peel the skin.
3. Place the peeled potatoes into a saucepan filled with water. Bring them to a boil and cook them until very soft.
4. Drain the potatoes into a colander. Place back into the pot and set aside
5. Place a fine strainer over a mixing bowl. Add the hot potatoes and push down through the mesh square holes. Set the bowl aside.
Make The Cheese Sauce
- Grab the ingredients and prep them.
2. In a small saucepan on medium add heavy cream and the very soft cream cheese. Mix well.
3. Add in sour cream and cheddar cheeses.
4. For extra flavor add spices, salt and pepper to taste.
5. Whisk until the cheese has melted and the sauce is smooth.
6. Remove from the cheese sauce from the heat.
7. Grab the mixing bowl with the mashed potatoes.
8. Add about ⅔-3/4 of the warm cheese sauce into the potatoes.
9. Mix until preferred soft and fluffy texture.
10. Reserve the remaining cheese sauce to top with when serving. Garnish with sliced green onions or chives. Enjoy.
Cheesy Mashed Potatoes
Equipment
- Saucepan (Large and Small)
- Small Knife
- Vegetable Peeler
- Grater
- Colander
- Strainer or Fine Sieve
- Mixing Bowl
- Cooking Spoon or Rubber Spatula
- Whisk
Ingredients
- 2 - 21/2 Russet or Yellow Potatoes Washed and Peeled
Cheese Sauce
- ½ cup Sour Cream
- ½ block Cream Cheese (4oz) Softened
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese (Shredded) or more if want extra cheesy
- Spices, White Pepper, and Salt To Taste
Instructions
Make Cheese Sauce
- In a small saucepan on medium add heavy cream and the very soft cream cheese. Mix well.
- Add in sour cream, cheddar cheese, and spices. Salt and pepper to taste. Whisk until the cheese has melted and the sauce is smooth.
- Remove from the heat and keep warm.
Cook The Potatoes
- In a large sauce pan add peeled potatoes and boil until very soft.
- Drain the potatoes into a colander. Place back into the pot and set aside.
- Use a ricer or a fine sieve or strainer for very smooth mashed potatoes.
- Place a fine strainer over a mixing bowl. Add the hot potato and push down through the mesh square holes.
- Add about ⅔-3/4 of the warm cheese sauce into the mashed potatoes. Mix until preferred soft and fluffy texture.
- Reserve the remaining cheese sauce to top with when serving. Garnish with sliced green onions or chives. Enjoy.
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