Cheesy Mashed Potatoes

If I had to pick my favourite potato side dish I think it would HAVE to be Cheesy Mashed Potatoes. I mean potatoes and cheese are two of my greatest loves, so to combine the two into this pure comfort food is just heavenly. Because who doesn’t love cheesy mash!?

I absolutely adore cheesy mash as a gluten free side dish, and I can’t believe I’m only just sharing my best ever Cheesy Mashed Potatoes recipe.

With sharp, strong Cheddar cheese, double cream and butter (yes, all three are essential) this is definitely the best cheesy mash ever.

Plus creamy mashed potatoes are a naturally gluten free side dish. Perfect for serving alongside a Sunday roast, Thanksgiving meal or Christmas dinner.

I mean you can’t really go wrong with a potato side dish, no matter the dinner.

From crispy Roast Potatoes, Air Fryer Hasselback Potatoes, crunchy Parmentier Potatoes or Gluten Free Oven Chips. I love potato recipes in all shapes and sizes!

Serve this cheesy mash alongside your favourite gluten free pie (my Chicken and Ham Pie Recipe goes so perfectly!), sausages, Beef Stew or Chicken Casserole.

And you can easily batch cook this cheesy mashed potatoes recipe and freeze it in portions ready for your next dinner.

Ingredients

There’s a printable recipe card for these gluten free cheesy mash below. But for the shopping list you will need…

• Potatoes: I always use Maris Piper or King Edward potatoes for mash. Floury potatoes work best. In the US use something like Russet potatoes or Yukon Gold potatoes.
• Mature Cheddar Cheese: The stronger the grated cheese, the better the flavour of this cheesy mash! I prefer a sharp Cheddar cheese, but if you like you could use a milder one. Grating your own is best – buying shredded cheese means it will have extra coatings and usually doesn’t melt as well into mash.
• Butter: Because fluffy mashed potatoes without melted butter is a crime. End of.
• Double Cream: Trust me, this will elevate your cheesy mash to the next level! If you really don’t want to use heavy cream you could replace this with cream cheese.
• Milk: This is optional. I like to add around 2 tbsp milk to my mashed potatoes to loosen them up a bit. Some people might prefer them thicker, others may want to add more.

How to make the best Cheesy Mashed Potatoes

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this cheesy mash recipe is to make.

Peel the potatoes and cut them into quarters (or smaller if they are very large potatoes – I cut mine in around 2-inch chunks). Place the potato chunks in a pan of cold, salted water.

Pop the saucepan on a medium-high heat and bring to the boil. Putting a lid on makes the pan come to the boil a lot faster – and is more economical.

Boil the potatoes for 10-15 minutes (depending on size) until they are tender and a dinner knife easily goes through one of the chunks.

Drain the potatoes in a colander, then leave in the colander for 5 minutes to steam dry. This prevents the mash becoming too watery.

Tip the potatoes back into the pan. Add the butter, shredded cheese and double cream and mash using a potato masher until there are no lumps.

You can use a potato ricer if you want a super fine consistency but I like to go old school and just use a masher.

I find it’s just simpler and you can get a handy volunteer to help you while you serve up the rest of dinner!

Add 1-2 tbsp of milk to achieve the desired consistency, depending how thick you like your mash! Season well with salt and cracked black pepper then serve.

Storing and Freezing

This Cheesy Mashed Potatoes recipe is best eaten straight away while still hot. However you can make it ahead of time and even freeze it.

To Store: Cool the mashed potatoes, portion them into tubs and keep in the fridge for up to 3 days. Reheat in the microwave before serving – ensure they’re piping hot!

To Freeze: Cool to room temperature, portion into tubs and label them up. Trust me, you’ll spend ages wondering what the tub of beige food is in the freezer otherwise!

Pop them in the freezer for up to 6 months and just reheat from frozen when needed, or defrost overnight before using in a recipe like Gluten Free Fish Pie or Cottage Pie.

Serving Suggestions

What to serve with cheesy mashed potatoes? Honestly the list is endless! Here are some of my favourite suggestions to pair with mash:

• Pies: Nothing says comfort food like pie and mash! Try my Gluten Free Steak and Ale Pies, my Chicken and Ham Pie or even my Christmas Dinner Leftovers Pie.
• Stews: Mashed potato is great with stew as it mops up all the sauce. Try my Slow Cooker Beef Stew, my Sausage and Bean Casserole or my Campfire Stew.
• Meats: Mashed potato is a great accompaniment to any meats. Try it with my Air Fryer Gammon, Slow Cooker Gammon or Air Fryer Chicken Thighs.
• With Gravy: Because cheesy mash and gravy go together like birds of a feather! And my homemade gluten free gravy recipe is perfect for serving with this mash.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.