Cheesy Mashed Potatoes Recipe -
Cheesy Mashed Potatoes Recipe

Cheesy Mashed Potatoes

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"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2011

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 our grilled steak and vegetables. Interestingly, I thought the dish I used to bake them in would be too big, yet when they came out of the oven they had puffed beautifully to the top of the dish! I was low on Cheddar so I made up the difference with pepper-jack cheese and it proved to be an excellent substitution that added an interesting flavor. I particularly liked the dill and was happy I still had some fresh in my garden. I only made a small portion of this recipe for just the two of us so I was able to trim the baking time in half. All puffed and golden and garnished with fresh chopped green onion, this was just as pretty as it was delicious.

Most Helpful Critical Review
Nov 06, 2011

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 through the food processor makes them runny, so next time, I'll try mashing them by hand.


20 Ratings

Sep 07, 2011

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.

Sep 13, 2012

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 splurge. The addition of the dill weed was interesting and proved to be a nice touch. Not sure I'd ever use this as a dip for potato chips as in the description, but delicious none the less.

Oct 19, 2011

Guaranteed to make these again

May 17, 2012

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 the oven step.

Oct 22, 2011

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 too. I love mashed potatoes; but this wasn't my favorite.

Nov 29, 2013

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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