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5.0 from 6 votes

Cheesy Mashed Potatoes

These cheesy mashed potatoes are a perfect side, can be made either stove-top or using an Instant Pot, and come together in just 45 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 servings
Calories: 395 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 large Yukon gold potatoes approximately 3.5 lbs
  • 0.5 cup unsalted butter
  • ½ cup buttermilk the secret ingredient!
  • 8 oz cream cheese softened (1 package)
  • 1.5 cups shredded fontina cheese substitute with white cheddar
  • 0.5 cup shredded Parmesan cheese
  • 2 teaspoon salt adjust to taste
  • 2 scallion stalks chopped finely, for garnish

Instructions

    Cup of Yum
  1. Wash the potatoes thoroughly and peel them. Slice them into even cubes and soak them in cold water for a few minutes. Note: Typically, I have a bowl with cold water that I toss the potatoes in as I peel and chop them up into small cubes. Soaking potatoes releases some starch so they are fluffy and not gummy when cooked.
  2. Add the chopped potatoes to a large pot or Dutch oven along with a clove of garlic. Cover with a few inches of water (I typically use about 5 cups of water for 4 large Yukon Gold potatoes). On medium-high heat, bring the water to boil first and then turn the hit to a medium to simmer. Check the potatoes after 15 minutes using a fork (if it pierces cleanly, your potatoes are done). If not, boil for another 5 minutes until tender.
  3. Drain the potatoes using a colander and throw them back in the same pot. This keeps the spuds warm as you're mashing. Use a wooden spoon, masher or ricer to get the spuds into a a rough mash. Then, add butter to the mashed or riced potatoes and give it a good mash again until the butter melts and you get a smoother mash.Note: I prefer not to use a blender or hand mixer because I find the potatoes often get too gummy when over-mashed. A ricer or masher is your best bet to get it to the right consistency. It's okay if it's a bit lumpy at first (that's where the cheesy goodness comes in)
  4. In a bowl, whisk buttermilk, cream cheese and Fontina together along with some minced garlic. Now, pour this mixture onto the mashed potatoes, and use either a rubber spatula to get them folded into the mashed potatoes. Add salt and pepper to taste.
  5. I like to garnish my mashed potatoes with a few red pepper flakes and chopped scallions before serving.

Notes

  • If you're baking your mashed potatoes, pour the mash into a casserole dish, top with even more Fontina and parmesan and bake for about 30 minutes at 350F.
  • I prefer using Yukon Gold potatoes in my mashed potatoes since they're the perfect mix of starchy and waxy. You can also use Russet potatoes for a more traditional mashed potato dish. I'd stay away from Red Bliss and other "waxier" potatoes. 
  • If you're baking your mashed potatoes, pour the mash into a casserole dish, top with even more Fontina and parmesan and bake for about 30 minutes at 350F.
  • I don't use a hand mixer or food processor or immersion blender because I find that they tend to over-mash the potatoes (and that makes them quite gummy!) A good masher and/or ricer will do the trick just fine!

Nutrition Information

Calories 395kcal (20%) Carbohydrates 18g (6%) Protein 13g (26%) Fat 31g (48%) Saturated Fat 19g (95%) Cholesterol 96mg (32%) Sodium 993mg (41%) Potassium 447mg (13%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1065IU (21%) Vitamin C 17mg (19%) Calcium 271mg (27%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 395

% Daily Value*

Calories 395kcal 20%
Carbohydrates 18g 6%
Protein 13g 26%
Fat 31g 48%
Saturated Fat 19g 95%
Cholesterol 96mg 32%
Sodium 993mg 41%
Potassium 447mg 10%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1065IU 21%
Vitamin C 17mg 19%
Calcium 271mg 27%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.