Cheesy Mashed Potatoes

Cheesy Mashed Potatoes

KellyG 0

"Cheese lovers, stand back. These mashed potatoes are such a hit everywhere they go. I have a friend who swears this is the best dip he's ever had. I always have to bring chips to his party when I bring this side dish. Great comfort food."


1 h 20 m servings 329 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  3. Transfer the potatoes to a food processor. Add 8 ounces Cheddar cheese, milk, sour cream, butter, dill weed, salt, and pepper. Process until smooth. Pour mixture into the prepared baking pan. Sprinkle with the remaining Cheddar cheese, then cover with aluminum foil
  4. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the cheese is lightly browned, 15 to 20 minutes more.
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Your rating



  1. 20 Ratings


Dip? I just noticed that in the description as I went to the recipe to review it! I had no idea. For us this was an incredibly delicious baked-style mashed potato dish that paired well with ou...

Wouldn't change a thing! I was surprised by the fact that it could be used as a dip. Will definatley try with the left overs, if there are any.

Mashed potatoes are comfort food at it's best, but add cheese and sour cream and you have something rich and delicious! Not something I'd make everyday mind you, but once in a while you have to...

Guaranteed to make these again

These were so good even before I put them in the oven, I couldn't stop eating them! When I took them out of the oven they were too thin, more like mashed potato soup. Next time I will just skip ...

Tonight was my second time trying this recipe, and it's still way too runny. I cut down the milk to 1/2 cup and the butter to 1/4 cup, but it still too runny. I think running the potatoes throug...

I made this recipe last night. It was much too 'soupy'. I may make it again using less milk and less dill weed. We are not a fan of dill. I would cut back on the cheese in the main recipe to...

made this recipe for thanksgiving and my family loved it!! It was so cheesy and good. Only thing I would change its not to grease the pan so much and maybe add one more potato

Totally sinful but good!!! Those who have had trouble with it thickening up might not have used BAKING POTATOES. I would think that is the problem.