These Hashbrown Mashed Potatoes combine creamy, cheesy potatoes with crispy hash browns, sweet onions, and cheddar cheese for an easy crowd-pleasing side dish.

Hashbrown Mashed Potatoes

Mashed potatoes are a staple in Midwest food culture, and probably all over the country, too.

But this mashed potato recipe is built differently.

We took into account how much people love mashed potatoes and brunch, then went to work.

The result is a mashed potato recipe that’s familiar, with the added extravagance of sautéed onions and a topping of hash browns. It’s fairly simple in terms of effort, but so incredibly good.

Hashbrown Mashed Potatoes are a hearty, cheesy side dish made with a blend of Russet and Yukon Gold potatoes, crispy hash brown patties, sautéed sweet onions, butter, milk, and cheddar cheese.

The potatoes are boiled until fork-tender, mashed until creamy, then layered with crumbled crispy hash browns, onions, and extra cheese before baking. Basically, mashed potatoes and hash brown casserole decided there was no reason they both couldn’t come to brunch.

This recipe serves about 10-12 people, making it a great option for holiday brunches, dinners, potlucks, and family gatherings. We made this on a whim for a brunch this summer, and it became a huge hit. People couldn’t stop talking about “those potatoes!”

What You Will Need

Yukon Gold & Russet Potatoes. Russet potatoes are a high-starch, low-moisture tuber that, when mashed, produce light, fluffy potatoes. Yukon potatoes have more moisture, which gives a mashed potato dish a velvety, creamy texture. Using both kinds of potato gives you the best of both worlds.

Sweet Onions, Butter, Sea Salt. Adding sautéed sweet onions, cooked until they begin to brown in a mixture of extra-virgin olive oil and unsalted butter, with just enough sea salt to balance the onions’ sweetness, is a fine addition to this side dish.

Unsalted Sweet Cream Butter, Milk, and Cheese. One thing these ingredients have in common is fat, because fat equals flavor. Combining all three ensures this dish fits the bill for richness, savoriness, and luscious flavor.

Hashbrowns and more cheese. Here is where things get interesting! Topping the mashed potatoes with more cheese and the hashbrowns takes this brunch dish to the next level. The creamy texture of the mashed cheesy potatoes, combined with the sautéed onions and hash browns, gives your mouth plenty of reasons to chomp for joy!

Green Onions, Chives, or Shallot Tops. Oh, My! Putting the finishing touches on this dish means topping the whole enchilada with sliced green onions, but you also can use chives or shallot tops or stems. Each has a fresh onion flavor that pairs well with potato and cheese dishes. Plus, the fresh pop of green elevates the dish, making it as visually appealing as it is good.

Sea Salt, Freshly Cracked Black Peppercorns. I always recommend Maldon Sea Salt and Premium Tellicherry peppercorns; we also like this one: 5-Pepper Blend.

How To Make Hashbrown Mashed Potatoes

serving size: 10-12

Ingredients:

2 pounds Russet potatoes
2 pounds Yukon potatoes
2 large sweet onions
1 1/2 sticks unsalted butter, divided
2 tbsps extra virgin olive oil
5-6 hashbrowns (we are using the ones from Trader Joe’s)
2 cups triple cheddar blend cheese + more for topping
3/4 cup of whole milk
sea salt to taste
freshly cracked black peppercorns to taste
green onion, chopped for garnish (optional)

Prep:

Place the hashbrowns on a baking sheet and follow the package instructions. After cooking, set the hashbrowns aside to cool.
Peel and slice the onions; cut the onions in half, then slice.
Place a skillet over medium-high heat, then add 2 tablespoons of EVOO and 2 tablespoons of unsalted butter.
When the butter has melted, add the sliced onions and sauté until they begin to brown.
Add sea salt and freshly cracked black peppercorns to taste.
Set the onions aside.

Directions:

Preheat the oven to 350°F.
* Note: Do not add the potatoes to boiling water; start with cold water; this will avoid cooking the outside faster than the inside, which may result in a gluey or uneven texture.
Wash, scrub, and roughly peel two pounds each of Russet and Yukon potatoes.
Cut the potatoes into quarter rounds and add to a large stock pot.
Fill the pot about 3/4 full with water and add a couple of tablespoons of salt.
Bring the water to a boil and cook the potatoes 15-20 minutes, until fork-tender.
Pour off the water and return the potatoes to the pot, then add the 1 stick of unsalted butter, 3/4 cup of whole milk, and the shredded triple cheddar cheese mixture.
Use a potato masher to mash the potatoes until they are well combined and lump-free. *You can add more unsalted butter and milk to get the consistency you prefer.
Spoon the mashed potatoes into an oven-safe baking dish, then, using your fingers, break apart the cooled hash browns and arrange them evenly over the mashed potatoes.
Top with the sautéed onions and more cheese (about 1/2-1 cup of cheese).
Place onto the middle rack of the preheated 350°F oven and bake for 20 minutes.
Remove from the oven and serve warm.
We added chopped green onion on top for garnish.

Our Favorite Cheeses for this recipe

There are a variety of cheeses that work well with this recipe. Here are our top picks:

Mild Cheddar
White Cheddar
Parmesan
Manchego

Gooey + Melty Cheeses

Colby Jack
Monterey
Fontina
Guryere

Bold & Savory

Blue Cheese
Gorzangola
Pepper Jack

Additional Toppings

We like to keep it simple and set out dishes of sour cream and crispy chopped thick-cut bacon.

What kind of containers are best for storing leftover mashed potatoes?

For best results, store leftover mashed potatoes in a microwave-safe glass or a BPA-free plastic container.

How long will leftover mashed potatoes last in the fridge?

Stored in an airtight container, mashed potatoes will last 3 to 4 days in the refrigerator.

Can I freeze leftover mashed potatoes?

Absolutely. Place the leftover, completely cooled mashed potatoes into plastic freezer bags or a cold storage-safe shallow container.

If using a container, cover the potatoes tightly with plastic wrap and aluminum foil to prevent freezer burn. Place the dish into a freezer.

When stored properly in an airtight container, the potatoes will keep for up to 12 months in the freezer.

*To reheat, allow the potatoes to thaw to room temperature, then spoon into a microwave-safe bowl, reheat using medium power, stirring occasionally.

Repeat until the potatoes are heated through, then serve.

Now that you have the recipe and additional tips, it’s time to add this to the brunch menu.

Whether you’re making it for a holiday brunch or need a good, hearty side dish, this mashed potato recipe is one that you’ll want to make again and again.

It’s now a staple on our brunch menu and for good reason!

While it may have a few extra steps, it comes together pretty easily.

If you do make this, please tag us on Instagram (@thiswortheylife) and come back and let us know!

More Brunch Recipes:

Potato Mushroom Quiche Recipe

Breakfast Quiche With Potatoes

Salmon Quiche

34+ Blueberry Recipes

Rose Lemonade Mocktail

Tomato Orecchiette Pasta Salad