Cheesy Baked Mashed Potatoes

I’d like to offer you some facts. Fact 1: Mashed potatoes are glorious wonderful things. Fact 2: Bacon, green onions, sharp cheddar cheese, creamy havarti cheese and gruyere cheese are also wonderful. Fact 3: If you mix creamy, fluffy mashed potatoes with bacon, green onions, sharp cheddar cheese, creamy havarti and gruyere you have one heck of a Thanksgiving side dish. Fact 4: I ate two huge plates of these last night. Fact 5: My jeans are tighter this morning. Fact 6: These mashed potatoes are totally worth it.

Growing up I was  a mashed potato purest. I would only eat plain creamy mashed potatoes. I was not opposed to gravy but other additions were a big no no. Since then things have started to change.  Don’t get me wrong, I still love a big plate of regular mashed potatoes, but the more that I cook, the more I begin to explore with variations. I started with roasted garlic mashed potatoes and then there was horseradish and sour cream mashed potatoes.  Now with these cheesy baked mashed potatoes my biggest problem is trying to decide which is my favorite.

Cheesy Baked Mashed Potatoes Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 7 slices bacon, diced into 1 inch pieces
  • 6 russet potatoes, peeled and cut into chunks
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1/2 cup heavy cream
  • 3/4 cup shredded sharp cheddar cheese, divided
  • 3/4 cup shredded gruyere cheese, divided
  • 3/4 cup shredded havarti cheese, divided
  • 3 green onions, diced
  • fresh cracked pepper and kosher salt



Preheat oven to 350 degrees. Butter an 8" x 8" baking dish. Set aside.


In a large pan, fry bacon over medium heat until browned, about 5-7 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Set aside.


In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.


Return the potatoes to the pan or a mixing bowl. Add 3 tablespoons butter and heavy cream. Whip with a hand held mixer until smooth, about 3-4 minutes. Stir in bacon, 1/2 cup sharp cheddar, 1/2 cup gruyere, 1/2 cup havarti and green onions. Season to taste with salt and pepper.


Spoon potato mixture into prepared baking dish. Sprinkle remaining cheese over the top. Bake for 15 minutes. Turn on the broiler and broil for 2-3 minutes or until cheese is slightly browned and edges are bubbly. Allow to cool for several minutes. Serve.



  • Oh my goodness. All the different cheeses. This looks so good!

  • Thanks Memoria!

  • It’s a fact, I think I will LOVE making this for Christmas (and of course I’ll have to make it a few times before just to test right?).

  • haha Mrs. L. Of course! Testing is always my favorite part ;-)

  • Mrs. M

    I can’t wait to try to make these for Thanksgiving this year! Thank you so much for sharing.

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  • You’re welcome Mrs. M! Hope they make a great addition to your Thanksgiving!

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  • Abra

    I made these for my office’s holiday potluck. They were a HUGE hit, absolutely delicious! Love your site, thanks for the lovely recipe.

  • You’re welcome Abra! I am honored that you picked one of my recipes to be a part of your office’s holiday potluck :)

  • I made these for dinner tonight and they were amazing! We’ll definitely be having these again. :-)

  • Thanks Teresa! Its nice to hear you enjoyed them so much :)

  • Muggins

    Wow … these look scrumptious! Would it be possible to prepare either 24 hours ahead or early in the day?

  • Thanks Muggins! You could certainly make these in advance, I wouldn’t do it more than 24 hours but I don’t see that being a problem. I would make them up until step 5. Then save the baking until you are ready. They might need to bake just a little longer since they will have been refrigerated. Hope this helps!

  • candacekaru

    Who could say no to all that cheesy goodness?