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Baked Cheesy Mashed Potatoes

Cheesy Mashed Potatoes, is the perfect recipe to use leftover mashed potatoes, made with the perfect combination of Mozzarella and Parmesan cheese and then baked to a creamy perfection! The perfect comfort food side dish that makes any meal even better.

Cheesy mashed potato casserole in a red dish.


 

I guess you could say I love carbohydrates, from a delicious Pasta dish to homemade bread to yes Risotto and of course potatoes, especially rosemary baked potatoes.

Recipe Ingredients

  • Potatoes –
  • Onion – half a white or yellow onion or even some chopped green onions
  • Butter – salted
  • Milk – 2% or whole milk
  • Mozzarella – firm mozzarella
  • Salt
  • Pepper – dash or two of black pepper
  • Parmesan cheese – freshly grated
  • Parsley – freshly chopped Italian parsley also known as flat head parsley

Best Potatoes for Mashing?

The best potatoes to use for mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content. Yukon gold potatoes are another good option, the texture of Yukon gold is a bit more buttery and not quite as starchy.

Should you peel the potatoes before boiling?

I don’t usually because I have always been told the peel will help keep the vitamins and nutrients in the potato while boiling, it keeps the potatoes from being too watery when mashing which means the taste and texture are better!

Mashed potatoes on a spoon and in the pan.

How to make a Cheesy Mashed Potato Recipe

If you don’t have leftover mashed potatoes then …

In a large saucepan or pot of boiling water boil the potatoes until fork tender, drain well. If they are unpeeled then carefully remove the peel (I usually hold the potato with a fork and remove with a knife) before mashing.

In a small frying pan add the butter and chopped onion sauté until slightly golden.

Place drained potatoes in a large bowl and mash with a potato masher or pass them through a potato ricer, then add the salt, pepper, butter and milk and beat with a hand mixer until creamy. Fold in the onion butter mixture and shredded mozzarella cheese or cheese of choice.

baked double cheese mashed potatoes before being baked

Spoon into the prepared baking dish or casserole dish. Sprinkle with the Parmesan cheese and chopped parsley. Bake until browned on top. Let sit a couple of minutes before serving.

Variations

  1. Cheesy garlic twist: Fold in some roasted garlic with the grated Parmesan for a more robust flavor.
  2. Different cheese: Instead of mozzarella substitute with a sharp cheddar cheese or gouda or even fontina cheese.
  3. Jalapeno cheddar: Add diced pickled jalapenos and extra-sharp cheddar for a spicy kick.
  4. Herb-Infused: Mix in finely chopped fresh herbs like rosemary, thyme, chives or oregano to elevate the taste of herbs.
  5. Blue cheese bliss: Embrace bold flavors by incorporating crumbled blue cheese or even pecorino and a touch of cream, sour cream or cream cheese.

Tips for Perfect Cheesy Mashed Potatoes

  1. Choose the Right Potatoes: Opt for starchy potatoes like russets, as they yield a fluffier texture when mashed.
  2. Warm Ingredients: Use warm milk and melted butter to avoid cooling down the potatoes during the mashing process.
  3. Avoid Overmixing: Overmixing potatoes can result in a gluey texture. Mash until just combined for a light and airy consistency.
  4. Grate Your Cheese: Grate your cheese from a block for the best melting quality. Pre-shredded cheese often contains anti-caking agents that can affect texture and taste of the dish.
  5. Taste and Adjust: Keep tasting and adjusting the seasoning as you go to ensure the perfect balance of flavors.

What to serve with Cheesy Mashed Potatoes

I think these go great with most dishes from a simple Italian Chicken recipe to a delicious Involtini dish to one of my favorite Italian Breaded Pork Chops.

How to store leftovers

Store any leftovers in an airtight container in the fridge, make sure they have cooled completely, this will prevent sogginess. It will last up to 3-4 days in the refrigerator. Re heat in the oven, stove top or microwave, stir the leftovers to make sure they heat through.

Cheesy mashed potatoes can also be frozen, freeze the completely cooled dish in a freezer safe container. They will last for up to two months in the freezer.

Mashed potato casserole with some on a spoon.

So if you are a mashed potato cheese lover I hope you try out this Baked Double Cheese Mashed Potatoes and let me know if you. Buon Appetito!

Cheesy mashed potato casserole in a red dish.

Baked Cheesy Mashed Potatoes

Rosemary Molloy
Cheesy Mashed Potatoes, is the perfect recipe to use leftover mashed potatoes, made with the perfect combination of Mozzarella and Parmesan cheese.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Side Dishes
Cuisine American/Italian
Servings 6 servings
Calories 256 kcal

Ingredients
 
 

  • 5-6 medium potatoes (peeled and chopped large)
  • ½ onion (white or yellow) (chopped)
  • 4 tablespoons butter salted (divided)
  • ½ teaspoon salt
  • 2-3 dashes pepper or to taste
  • 6 tablespoons milk ( I use 2%)
  • ¾ cup grated firm mozzarella

TOPPING

  • ¼ cup freshly grated parmesan cheese
  • 1 tablespoon finely chopped Italian Parsley

Instructions
 

  • In a large pot of boiling water cook potatoes until tender, drain well.
  • In a small frying pan add 1 tablespoon of butter and chopped onion sauté until slightly golden. Remove from heat.
  • Pre heat oven to 350F / 180C.  Lightly butter a 10 inch / 25 cm rectangle baking dish (approximately).
  • Place drained potatoes in a large bowl and mash with a potato masher, then add 3 tablespoons of butter, salt, pepper and milk, beat until creamy.(If needed add a little more butter and or milk).  Taste for salt. Fold in onion butter mixture and shredded mozzarella cheese.
  • Spoon into prepared baking dish. Top with Parmesan and chopped parsley.  Bake for approximately 10 – 15 minutes (I broiled it for the last 5 minutes to brown the top). Let sit a couple of minutes before serving.  Enjoy!

Notes

The best potatoes to use for mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content. Yukon gold potatoes are another good option, the texture of Yukon gold is a bit more buttery and not quite as starchy.
It’s not necessary to peel the potatoes before boiling, just remove the skin before mashing. 
Store any leftovers in an airtight container in the fridge, make sure they have cooled completely, this will prevent sogginess. It will last up to 3-4 days in the refrigerator. Re heat in the oven, stove top or microwave, stir the leftovers to make sure they heat through.
Cheesy mashed potatoes can also be frozen, freeze the completely cooled dish in a freezer safe container. They will last for up to two months in the freezer.

Nutrition

Calories: 256kcal | Carbohydrates: 27g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 437mg | Potassium: 903mg | Fiber: 5g | Vitamin A: 380IU | Vitamin C: 24.3mg | Calcium: 195mg | Iron: 7mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from November 6, 2017.

20 Comments

    1. Hi Linda yes you can make it ahead of time and it is best to freeze it unbaked. Baking it first can change the texture of the dish. Hope you like it.

  1. 5 stars
    This was fantastic! I added some garlic powder to the onion and butter while sautéing. And used some Italian mixed shredded cheese that I had on hand instead of mozzarella . My family said it tasted like steakhouse mashed potatoes and want me to make it at least once a week!

    1. Hi Heather, sorry about that you are suppose to add the onion to the butter in the pan, I corrected the recipe thanks. Merry Christmas.

  2. These are gorgeous and very tasty looking! I can definitely see these cheesy mashed potatoes on my dinner table!

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