Cheesy Mashed Potatoes Recipe
Learn how to make Cheesy Mashed Potatoes with flavor-packed ingredients and plenty of cheesy goodness in every bite. An easy and delicious side dish that's perfect for the holidays!
Equipment
Ingredients
- 4 pounds Yukon gold potatoes cut into large chunks
- ½ cup + 2 tablespoons sour cream
- ½ cup butter
- ½ cup plain Greek yogurt
- ¼ cup unsweetened almond milk
- ¼ cup ranch dressing
- 2 ½ teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- ⅛ teaspoon ground black pepper
- 1 ½ - 2 cups colby jack cheese freshly shredded, divided
Instructions
- Prep: Preheat oven to 350℉.
- Cook Potatoes: Bring a large pot of water to boil. Add cut up potatoes (the smaller you cut them the shorter the boil time will be) to pot of boiling water. Let boil for 15-25 minutes or until they are very tender. Drain potatoes and place in a large bowl.
- Combine: To the bowl of potatoes, add ½ cup + 2 tablespoons sour cream, ½ cup butter, ½ cup plain Greek yogurt, ¼ cup unsweetened almond milk, ¼ cup ranch dressing, 2 ½ teaspoons kosher salt, 1 ½ teaspoons garlic powder, and ⅛ teaspoon ground black pepper. Let the butter melt/soften for a minute or two. Use a potato masher to mash everything together (alternatively, you can use a hand mixer, if you prefer) until the consistency is smooth.
- Adjust: Taste and adjust salt or other ingredients, as-desired.
- Add Cheese: Fold in 1/2 cup of the shredded cheese. Pour out into a 9x13 baking pan. Sprinkle the top with the remaining shredded cheese. Cover with aluminum foil and place in the oven, middle rack, for 15-25 minutes.
- Serve: Remove and let cool slightly. Serve and enjoy!
Notes
- Potatoes: you can use russet potatoes, but for best results I recommend Yukon gold for their creamy texture. You can also peel your potatoes, but Yukon gold potatoes have a very thin peel that doesn't need to be peeled!
- Dairy-Free Substitutes: you can use plant-based butter instead of regular butter, plain dairy-free yogurt instead of Greek yogurt, dairy-free sour cream instead of regular sour cream and dairy-free ranch dressing instead of regular ranch. You can also use your favorite shredded dairy-free cheese!
- Make Ahead: Follow the recipe card and after you cover with aluminum foil, stop, and place it in the fridge instead of the oven. Store in the fridge for 3-5 days. When you are ready to bake, let the casserole dish come to room temperature, and then bake at 350 degrees F for 15-20 minutes or until heated through.
- Storage: leftover mashed potatoes can be kept in an airtight container in the refrigerator for up 3-4 days.
- Serving: we love serving these with our Ultimate Pork Roast Recipe + Pork Gravy + Garlic Green Beans!
- Slow Cooker Method: Place the cut potatoes and 3/4 cup of chicken broth in the crockpot. Cover and let them cook on the high setting for 3-4 hours or low setting for 6-7 hours. Remove the cover, add the rest of the ingredients, and then follow the baking instructions below.
- Instant Pot Method: Place the potatoes and enough water to cover them in the metal pot of the Instant Pot. Place the cover on top, seal, and cook on high pressure for 9 minutes. When the time is up, manually release the pressure immediately (according to manufacturer’s instructions). Drain the potatoes and return to the Instant Pot. Add the rest of the ingredients and follow the baking instructions below.
Nutrition
Calories: 223kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 534mg | Potassium: 519mg | Fiber: 3g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 22mg | Calcium: 121mg | Iron: 1mg
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