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There is NOTHING I love more than creamy mashed potatoes. I’m a sucker for all things potatoes, but a silky smooth creamy potato puree has got to be up there in my top 5. I took these potatoes to the next level by adding gruyere cheese. Gruyere is a delicious Swiss cheese that melts like a dream and turns the humble potato into a drool-worthy side dish you won’t be able to stop making. I served these spuds with my kick-ass ribeye, but you could also serve these with braised short ribs (recipe coming soon), my creamy Dijon chicken or with my ridiculously delicious pork chop.
Few side dishes feel as comforting, nostalgic, or are as universally loved as mashed potatoes. Soft, buttery, and impossibly creamy, this is the kind of dish that quietly steals the show no matter what else is on the table. Whether you’re serving them for a holiday meal, a cozy Sunday dinner, or simply because you’re craving comfort, these cheesy mashed potatoes deliver every single time. And watch out because in 2026, I’m committed to bringing way more savoury recipes your way. What would you like to see?
For these potatoes, the technique is just as important as the ingredients. There’s a good chance you’ve seen a potato ricer on the internet in the last month; they’ve taken the cooking world by storm and might just be my new favourite kitchen tool! Using a potato ricer creates a texture that’s light, fluffy, and silky smooth, no gluey potatoes here. Finished with butter, warm cream, and nutty Gruyère, these are truly the best mashed potatoes when you want something rich, luxurious, and deeply satisfying. This is the viral potato ricer I used!
This mashed potatoes recipe relies on a short list of ingredients, each chosen for flavour and texture.
Making perfect mashed potatoes is all about respecting the process.
Start by peeling your potatoes and cutting them into evenly sized cubes. Place them in a large pot, cover with cold water, and salt generously. Bring the water to a boil, then reduce the heat and cook until the potatoes are fork-tender.
Drain the potatoes well, then immediately put them into the potato ricer and rice them back into the warm pot using a potato ricer. This step creates the lightest texture and prevents overworking the potatoes. (If you don’t have a ricer, here is the link to the one that I use! Alternatively, you can use a potato masher or hand mixer.)
To the warm pot, add butter, warm cream, and grated Gruyère. Place the pot back over low heat and gently stir until everything is melted and silky smooth. Finish with fresh thyme, sea salt, and cracked pepper, then keep warm until serving.
This simple mashed cheesy potatoes recipe is a beautiful base for customization. You can add roasted garlic for sweetness, chives or green onions for freshness, or swap Gruyère for sharp cheddar or Parmesan. A spoonful of sour cream will add a slight tang to your potatoes.
No matter how many people at the table are obsessed with potatoes, there always seems to be leftovers! If these aren’t completely devoured, store leftover homemade mashed potatoes in an airtight container in the refrigerator. Mashed potatoes also freeze surprisingly well. Freeze in portions and thaw overnight in the fridge before reheating.
These cheesy mashed potatoes pair beautifully with just about everything. They’re perfect alongside roasted chicken, meatballs, or braised vegetables. They also shine as part of a holiday spread, soaking up gravy and sauces effortlessly. Personally, I made these to go alongside my pan-seared ribeye steak for my birthday! Get the ribeye recipe here.
This recipe delivers on everything we want from mashed potatoes: rich flavour, cloud-like texture, and foolproof technique. Using a potato ricer ensures the potatoes stay light and never gluey, while warm cream and cheese melt seamlessly into every bite. These might just be the creamiest mashed potatoes you’ll ever eat!
What are the best potatoes for mashed potatoes? Starchy potatoes like Russet or Yukon Gold are ideal. They break down easily and create the fluffiest texture.
How do I thicken mashed potatoes? Place them back over low heat and stir gently to evaporate excess moisture. Adding more cheese can also help.
How do I reheat mashed potatoes? Reheat gently on the stove or in the oven, adding a splash of cream or milk and stirring until smooth.
How long to boil water for mashed potatoes? Once boiling, potatoes typically take 15–20 minutes to become fork-tender, depending on size.
Potato ricer vs potato masher — which is better? I’m absolutely loving my potato ricer right now; it creates the smoothest texture. A potato masher works well too, but produces a slightly more rustic result.
Don’t forget to leave a comment and review below if you tried these mashed potatoes or purchased the ricer! I would love to hear your feedback. Try these other delicious side dish recipes:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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