Name: Cheesy Mashed Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Irish
Ingredients: 1kg Potatoes; water; 125g unsalted butter; 140g vintage cheddar cheese, finely grated; 20g Parmesan cheese, finely grated; 30g Swiss Gruyere cheese, finely grated; 1/4c cream; 1/3c full cream milk; sea salt flakes & freshly cracked pepper

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Inspired by my Irishman’s love for anything that involves spuds and cheese (preferably both at once), this Creamy and Oh-So Cheesy Mashed Potato recipe is one I whip up when I’m wanting to switch things up a bit on roast night. Because let’s face facts, anything potatoes AND cheese is always a good idea, isn’t it?!

A bowl of Cheesy Mashed potatoes with parsley and salt.

Over the years, I’ve played around with different cheeses, added a splash of cream here, a pat of butter there, and now this is the version that makes it onto our table more often than not. It’s the perfect side dish alongside this Dutch oven roast chicken with lashings of homemade chicken gravy. Both recipes work equally as well, whether it’s a simple Sunday supper for three or a special occasion like Christmas dinner. For me, no matter what day it is, roast chicken and mashed potatoes are the ultimate comfort food on a cold evening.

Why You’ll Love This Cheesy Mashed Potato Recipe

It’s a perfect side for so many dishes. From a grilled medium-rare sirloin to a slow-cooked lamb shoulder, this cheesy potato mash is so damn versatile!

Easily make ahead the day before and reheat the next day. Time-poor Mums, I’ve got you!

It’s a recipe that you can easily make your own. Swap out the cheeses, add some fresh chives, or load it up with extras, like black garlic or some seeded mustard. Use this recipe as a jumping-off point to your own version!

This recipe brings together everything you love about classic mashed potatoes, only with a cheesier, richer twist. It’s still simple comfort food, just with the volume turned up.

Ingredients

Potatoes (I find the best potatoes for mash are floury ones. Depending on where you live, look for Maris Piper, Rooster, or Yukon Gold potatoes as they work best for mashed potatoes. In Australia, Sebago potatoes are a great choice)
Unsalted butter
Whole milk, thickened (or heavy) cream
A vintage Cheddar cheese, Parmesan cheese (I use Reggiano), and Swiss Gruyere cheese.
Sea Salt flakes and freshly cracked black pepper.

Additions & Substitutions

Add a little pan-fried, diced bacon to the mix, because bacon bits make everything taste good, don’t they?!

You swap out the heavy cream for equal quantities of sour cream.

Add your favorite greens for a cheesy version of colcannon. Think spring green onions, kale, English spinach, or some cooked cabbage.

Garlic lovers, feel free to add a little garlic or black garlic, or if you’ve got any fresh herbs in the garden, some thyme or parsley are great additions.

Step-by-Step Instructions

Boil until potatoes are fork tender.
Warm the milk in a small saucepan.
Mash the potatoes and add the butter and milk.
Add the cheeses to the mash and season.

Equipment

Firstly, to get started, you’ll need a large saucepan and a vegetable peeler to peel the potatoes. A chopping board, knife, mixing spoon, and measuring tools are also essentials.

To mash the potato, I use a potato masher; however, a potato ricer or mouli (food mill) will also work just as well, if not better.

If, like me, you’re cooking in a Dutch oven, you’ll find that it’s perfect for keeping the mash warm on the stovetop or reheating gently in the oven later on.

Cooks notes

Don’t overmix – Once the dairy and cheese go in, stir gently. Overmixing can make mashed potatoes gluey.
Warm your milk and cream – Cold liquid can cool down the potatoes and make them stiff. Warm milk will make all the difference to your mash.
Grate your own cheese – Pre-shredded cheese often has anti-caking agents that can mess with the smoothness of the mash.
Taste as you go – Potatoes soak up salt, so you’ll likely need more than you think.

Ok, let’s serve it up!

This cheesy mashed potatoes recipe pairs beautifully with:

A good old-fashioned roast chook! This Lemon & herb butter roast chicken is dreamy with cheesy mash and mushy peas on the side

Swap out the colcannon for cheesy mashed potatoes in this bangers and mash recipe.

Pop the cooked mash in a casserole dish and top with more melting cheese and bake until melted. YUM.

FAQ’s

Sure, you can. It all comes down to personal preference. Try your favorite kind of cheese, add a little at a time, and I’m sure you won’t go too wrong.

Definitely! Obviously you’ll get a slightly different (but lighter!) result

Storage

Once cooled, store any leftover cheesy mash in an airtight container or cover with plastic wrap for up to three days. To reheat, pop it in the microwave and warm it in 30-second bursts. Feel free to add a little milk if the mash needs it.