Cheesecake Factory's Mashed Potatoes

"Yet another way to make fabulous mashed potatoes!"
photo by Boomette photo by Boomette
photo by Boomette
photo by KateL photo by KateL
photo by KateL photo by KateL
photo by teresas photo by teresas
Ready In:




  • Cut away blemishes in potato skins, and cube.
  • Boil potatoes until very soft and drain off water.
  • Add butter and salt, and whip with a rotary beater until butter melts.
  • Whip in remaining ingredients.
  • Adjust seasoning.

Questions & Replies

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  1. mizjmassie
    I love Cheesecake Factory mashed potatoes, but these were missing the roasted garlic which I added and I don't recall their potatoes being the least bit hot with horseradish. I used a little less than a tablespoon. Overall good, but definitely not Cheesecake Factory. I will definitely make them again though.
  2. Eric F.
    Consistency is great, the potatoes look just like cheesecake factory mashed. However, I am not a horseradish fan and that addition ruined it for me. I can’t taste any horseradish in normal CF mashed, but in this it was overwhelming. AND I only added half the amount in the recipe. Still overwhelming. I am disappointed.
  3. Joe S.
    These are great! I accidentally got smoked gouda the first time I tried this recipe and it was even better.
  4. O7C1S4A
    Cheesecake Factory mashed potatoes don’t have horseradish or Gouda in the recipe, this the restaurants recipe 30lbs red potatoes 4 tablespoons black pepper 6 tablespoons salt 8 cups concentrated cream or milk 1 pound butter. Makes about 10 servings
  5. chantolgregory91
    Instead of using 2tbs of horseradish I suggest only using 1tbs. The horseradish overpowers the potato itself


  1. Sharbear23
    This was very good! I love horseradish so I added some extra. I also used about a cup of milk in place of Gouda cheese because I didn't have any. Thanks for posting!


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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