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Cheesy Mashed Potato Recipes

Adding cheese to your mashed potatoes will make them even more delicious. This guide contains cheesy mashed potatoes recipes.


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September 24, 20040 found this helpful

When I make smashed taters I always peel and cut extras, so I can use the extras for a side dish of cheese taters.

I use the extra smashed taters, about 5 cups. (16 oz.) of chedder cheese (or cheese of your choice) 2 lg. eggs, garlic and onion powder to taste, mix well place in a baking pan, and bake @350 F. for 45 minutes or until the cheese is melted

By dsbaby14

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September 25, 20040 found this helpful
Top Comment

Editor's Note: It seems most likely that they are already cooked and mashed.

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By 1 found this helpful
August 27, 2012
These potatoes are super good and rich tasting. The cream cheese and sour cream I think makes them extra smooth and yummy!


  • 8 medium potatoes, peeled
  • 1 (8 oz.) pkg. cream cheese
  • 1 (8 oz.) container sour cream
  • 1/4 lb. butter
  • dash garlic salt
  • dash pepper
  • 1/2 cup grated cheddar cheese
  • Ad

  • 1 chopped onion


Boil potatoes until soft, then mash. Add cream cheese, sour cream, butter, seasonings, and onion. Mix well.

Pour into a 9x13 inch buttered casserole dish. Sprinkle cheese on top. Bake at 350 degrees F for 1 hour.

Servings: 8
Prep Time: 15-20 Minutes
Cooking Time: 60 Minutes

By Robin from Washington, IA

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March 27, 20060 found this helpful

Delicious mashed potatoes with cheese and other optional additions. Great for weeknight dinners or special events.



Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium high heat for 15-20 minutes or until tender. Drain.


Return potatoes to saucepan; add butter and evaporated milk. Mash with potato masher or fork until smoothy. Season with salt and pepper.

Add 1 cup shredded cheddar, Swiss, Monterey Jack, Mozzarella or Parmesan cheese to hot mashed potatoes, stir until melted.

Note: Chopped green onions, chopped parsley or cooked, crumbled bacon may be added to mashed potatoes.

By Robin from Washington, IA

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