These Cheesy Mashed Potatoes are rich, creamy, and packed with flavor. The perfect side dish for any meal, they come together quickly, whether you’re making them on the stove top or using an Instant Pot. With the addition of Fontina cheese, cream cheese, and a touch of buttermilk, these mashed potatoes are destined to be a hit at your dinner table.

Cheesy Mashed Potatoes Recipe

Why You’ll Love This Recipe

These cheesy mashed potatoes are the ultimate comfort food, offering a velvety, smooth texture with just the right amount of cheese. The secret ingredient, buttermilk, adds a subtle tang that balances out the richness of the butter and cream cheese. Topped with scallions for a burst of freshness and a sprinkle of Parmesan, these mashed potatoes are irresistibly delicious. Whether served as a side or a main dish, this recipe is sure to satisfy everyone’s cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Prepare the potatoes: Wash the potatoes thoroughly and peel them. Slice them into even cubes and soak them in cold water for a few minutes. This step helps to release some starch, keeping the potatoes fluffy rather than gummy.
Cook the potatoes: Add the chopped potatoes to a large pot or Dutch oven, along with a clove of garlic. Cover with about 5 cups of water and bring to a boil over medium-high heat. Once boiling, lower the heat to medium and let the potatoes simmer.
Check for doneness: After about 15 minutes, check the potatoes with a fork. If it pierces easily, they are done. If not, continue boiling for another 5 minutes until tender.
Mash the potatoes: Drain the potatoes using a colander, then return them to the pot to keep them warm. Use a wooden spoon, masher, or ricer to mash the potatoes until smooth. Avoid using a blender or hand mixer, as this can result in gummy potatoes.
Make the cheesy mixture: In a bowl, whisk together the buttermilk, cream cheese, Fontina cheese, and some minced garlic. Pour this mixture over the mashed potatoes, and use a rubber spatula to fold everything together. Add salt and pepper to taste.
Serve: Garnish with chopped scallions and a few red pepper flakes for a bit of heat, if desired. Serve warm and enjoy!

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Different cheeses: You can substitute the Fontina cheese with white cheddar or Gruyère for a different flavor.
Add-ins: For extra flavor, add roasted garlic, fresh herbs like rosemary or thyme, or even bacon bits.
Vegan option: Use dairy-free butter, cream cheese, and cheese substitutes for a vegan-friendly version.

Storage/Reheating

Storage: Store leftover mashed potatoes in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop, adding a splash of milk or cream to restore the creamy texture.

FAQs

1. Can I use a different type of potato?

Yukon Gold potatoes are ideal for creamy mashed potatoes, but you can use Russet potatoes for a fluffier texture. Just avoid waxy potatoes like Red Bliss, which don’t mash well.

2. Can I make these mashed potatoes in an Instant Pot?

Yes, you can! Add the chopped potatoes and a cup of water to the Instant Pot, then cook on high pressure for 8 minutes. Quick release the pressure, then mash and follow the rest of the recipe.

3. Can I make these mashed potatoes ahead of time?

Yes, you can prepare the mashed potatoes ahead of time and store them in the fridge. Reheat them in the microwave or stovetop, adding a little extra buttermilk or milk to bring back the creamy texture.

4. Can I use a hand mixer to mash the potatoes?

Using a hand mixer can make the potatoes too gummy. For the best texture, use a potato masher or ricer.

5. Can I make this recipe without buttermilk?

You can substitute buttermilk with regular milk, but the tangy flavor of buttermilk really enhances the creaminess of the potatoes. You can also add a teaspoon of vinegar or lemon juice to regular milk for a buttermilk substitute.

6. How can I make these mashed potatoes spicier?

Add a pinch of cayenne pepper or red pepper flakes to the mashed potatoes for a spicy kick.

7. Can I add other vegetables to the mashed potatoes?

Yes, you can stir in roasted garlic, cauliflower, or even a bit of sour cream for extra flavor.

8. How do I prevent my mashed potatoes from being too watery?

Ensure you drain the potatoes well after cooking and mash them while they’re still warm. Avoid adding too much liquid at once.

9. Can I freeze these mashed potatoes?

Yes, mashed potatoes can be frozen for up to 3 months. Allow them to cool, then store them in an airtight container or freezer bag. Reheat by adding a bit of milk to restore the creaminess.

10. Can I make these mashed potatoes without cream cheese?

Yes, you can substitute the cream cheese with additional butter or sour cream if preferred.

Conclusion

These Cheesy Mashed Potatoes are creamy, flavorful, and the perfect addition to any meal. The combination of buttermilk, cream cheese, and Fontina cheese creates a rich and indulgent side dish that everyone will love. Whether served at a holiday feast or as a weeknight side, these mashed potatoes will quickly become a favorite in your household. Enjoy the ultimate comfort food with this easy-to-make recipe!