Swiss Cheese Mashed Potatoes
Swiss Cheese Mashed Potatoes are the cozy side dish you didn’t know you needed. Creamy, fluffy potatoes get mixed with melty Swiss cheese for a smooth, slightly nutty flavor that takes things up a notch without being over the top. They’re simple, comforting, and perfect for weeknight dinners or holiday tables alike. Basically, it’s classic mashed potatoes, just a little more delicious.
Easy Swiss Cheese Mashed Potatoes Recipe
These potatoes are incredibly easy to make, and they pair perfectly with so many of the Southern dishes we love. And simple definitely doesn’t mean boring. In this recipe, I blend chive and onion cream cheese with freshly shredded Swiss cheese for a rich, velvety texture you just can’t get from plain mashed potatoes. The nutty flavor of Swiss cheese stays nice and subtle, but the extra creaminess takes these mashed potatoes to a whole new level.
Key ingredients you’ll need to make Swiss Cheese Mashed Potatoes: (Scroll down for full printable recipe card.)
- Potatoes – This recipe uses russet potatoes for a firm texture.
- Cream Cheese – Chive and onion cream cheese adds to the creamy texture.
- Shredded Cheese – Swiss cheese gives these potatoes their signature flavor.
- Spices – Salt balances and enhances the flavor. You can use black pepper to taste.
- Butter – Salted butter or unsalted butter for richness.
- Sour Cream – Sour cream adds a tangy flavor.
- Liquid – Warm milk or half and half to thin.
- Fresh Herbs – Fresh chives for garnishing.
How to Make the BEST Swiss Cheese Mashed Potatoes Recipe
- Prep and Boil Potatoes– Place potato chunks into a large pot and cover with cold salted water. Add 1 tsp salt the water. Cool until fork tender. Drain well and then return to pot.
- Add Cheese and Spices – To the hot potatoes add cream cheese, sour cream, butter and reserved salt. Add black pepper, if desired.
- Whip – Using an electric mixer whip the ingredients together, gradually adding warm milkuntil they reach your desired consistency.
- Shredded Swiss Cheese – Stir in shredded Swiss by hand.
- Serve hot with a pat of butter and a sprinkle of reserved shredded Swiss cheese and parsley on top.
Kitchen Equipment to Make Swiss Mashed Potatoes
- Large pot.
- Vegetable peeler, sharp knife and cutting board.
- Hand mixer.
- Measuring cups and measuring spoons.
Recipe Variations, Tips and Substitutions
- Potatoes – I use russet potatoes for this recipe, but you can certainly adapt using white potatoes or golden potatoes if that’s your preference.
- Cheese – You can make these potatoes using gouda cheese, monterey jack, gruyere cheese, asiago cheese or plain old sharp cheddar cheese.
- Cream Cheese – You can replace cream cheese with Laughing Cow Swiss Cheese (6-8 wedges, unwrapped) or up the taste with Boursin cheese.
- Milk – You can use heavy cream or half and half in place of warm milk.
- Herbs – You can replace the chives with fresh parsley.
Storage and Leftovers
- Make-Ahead Tip – These potatoes can be made one day in advance and chilled in an airtight container in the fridge.
- Reheating – You can reheat over medium heat on the stovetop or in the oven in a baking dish at 350°F for 30-40 minutes until heated through.
- Bake – When reheating in the oven prior to baking, dot the top with a few pats of extra butter and sprinkle shredded Swiss cheese on top for an extra cheesy flavor.
- Leftovers – Store Swiss Cheese Mashed Potatoes in an airtight container chilled in the refrigerator for up to 3 days.
More Easy Potato Recipes to Make
- Twice Baked Potatoes are a delicious option for make ahead side dishes.
- Cheesy Potato Pancakes can be served at any meal.
- Use leftover mashed potatoes to make these crispy Loaded Potato Cakes.
- Crispy Baked Potato Wedges are the perfect side dish for steak, chicken, burgers, sandwiches and more.
- Free up oven space with these Slow Cooker Loaded Mashed Potatoes.
- Grilled Garlic Rosemary Smashed Potatoes are simply scrumptious.
- Add these Au Gratin Potatoes to your holiday menu.
- Gooey Green Chile Queso Potatoes.
- Swiss Cheese Dip from An Affair from the Heart.
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Helpful Kitchen Items:
Swiss Cheese Mashed Potatoes
Servings: 8 servings
Calories: 302kcal
Ingredients
- 8 medium medium russet potatoes peeled 1-inch cubes
- 2 tsp salt divided use
- 4 oz spreadable chive and onion cream cheese softened
- 1/2 cup sour cream
- 4 Tbsp salted butter
- 1/2-3/4 cup warm milk or half and half
- 1 1/2 cups shredded Swiss cheese
- 1/4 tsp black pepper (optional) adjust to taste
- fresh chives for garnishing
Instructions
- Place potato chunks into a large pot and cover with cold water. Add 1 tsp salt the water. Bring the potatoes to a boil, then lower to medium high cooking for 10-12 minutes or until fork tender. Drain well and then return to pot.
- To the hot potatoes add cream cheese, sour cream, butter and reserved 1 tsp salt and black pepper, if using.
- Using an electric mixer on medium speed, whip the ingredients together, slowly adding warm milk. Continue to whip until the potatoes are smooth and creamy. Add the milk gradually until they reach your desired consistency.
- Taste and adjust the amount of salt to your taste. Stir in shredded Swiss cheese by hand. (You can reserve a small amount for the top, if desired)
- Serve hot with pats of butter on top sprinkled with fresh chives.
Notes
- Potatoes – I use russet potatoes for this recipe, but you can certainly adapt using white potatoes or golden potatoes if that’s your preference.
- Cheese – You can make these potatoes using gouda cheese, monterey jack, gruyere cheese, asiago cheese or plain old sharp cheddar cheese.
- Cream Cheese – You can replace cream cheese with Laughing Cow Swiss Cheese (6-8 wedges, unwrapped) or up the flavor with Boursin cheese.
- Milk – You can use heavy cream or half and half in place of warm milk.
- Herbs – You can replace the chives with fresh parsley.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 107mg | Potassium: 951mg | Fiber: 3g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 12mg | Calcium: 174mg | Iron: 2mg
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