Cheesy Buttery Mashed Potatoes

Warm and comforting, this cheesy side dish is the perfect accompaniment to almost any main course and pairs well with our HāLo Cabernet Sauvignon.


  • 1/2 cup + 2 tablespoons butter, room temperature
  • 5 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 8 oz cream cheese, room temperature
  • 3/4 cup sour cream
  • 2 cups sharp white cheddar cheese, grated
  • 2 1/2 Tbsp kosher salt
  • 1/2 Tbsp black pepper
  • 1/2 tsp garlic powder
  • 1 egg
  • chives, chopped parsley, or bacon crumbles (optional)


  • 1Preheat oven to 350F. Grease a large baking dish (9×13-in or similar) with 2 tablespoons of butter and set aside.
  • 2Place the potatoes in a large pot and fill with water until just covered. Bring potatoes to a boil. Reduce heat to a low boil and cook for 20 minutes until the potatoes are tender.
  • 3Drain potatoes and place them into a large bowl. Using a hand masher, mash the potatoes until all potatoes are broken up but not creamy.
  • 4Add in the remaining butter, 1 1/2 cups grated cheddar cheese, cream cheese, sour cream, salt, pepper, garlic powder, and egg to the potatoes. Using a hand mixer, beat the potatoes until all the ingredients are combined and potatoes are creamy.
  • 5Spread potatoes into the prepared pan and sprinkle with remaining cheddar cheese. Cover with foil and bake for 40-45 minutes, or until heated through and cheese topping is melted.
  • 6Garnish with chives, parsley, or bacon if desired. Enjoy with Trefethen HāLo.

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