Cheesy Garlic Mashed Potatoes

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Cheesy Garlic Mashed Potatoes are loaded with garlic, butter, cream, sour cream, and tons of cheddar cheese. These creamy mashed potatoes are the ultimate comfort food recipe and can be ready in under an hour!

My husband is a big “meat and potatoes” guy so I’m always making a steady rotation of potato recipes like my ground beef and potato skillet or classic crispy roasted potatoes, however mashed potatoes are always his favorite side dish.

These easy homemade mashed potatoes are chock full of flavor thanks to a generous helping of garlic and cheddar cheese. They are special enough to serve alongside roast turkey breast, turkey gravy without drippings, and brown sugar brussels sprouts for the holidays but easy enough for weeknight dinners as well!

Plus, they are super easy making them fail-proof for even the most novice chef!

Ingredients

• potatoes – I prefer russet potatoes or yukon gold potatoes for mashing
• butter – unsalted is best for this recipe, if you use salted omit the extra salt and salt to taste before serving
• sour cream
• heavy cream
• salt
• garlic
• cheddar cheese – pre-shredded varieties have a powder coating that will affect the texture, use freshly shredded if possible

Step by step

1. Peel the potatoes and chop into uniform pieces. I usually make about 2″ cubes but the exact size doesn’t matter as much as making sure they are all roughly the same size so they cook evenly.
2. Place the potatoes in a large pot and cover with cold water.
3. Bring the potatoes to a boil and cook until they are just fork-tender, about 20-25 minutes.
4. Drain potatoes and place them in a large bowl.
5. While the potatoes are piping hot, mash them to a rough consistency.
6. Add butter, sour cream, cream, garlic, and stir to mix.
7. Add cheese and continue to stir until the cheese melts, the faster you work, the hotter the potatoes will be and faster the cheese will melt.
8. Season to taste with salt and pepper and serve nice and hot!

Tips for best results

• Start the potatoes in cold water. This ensures the outside and inside of the potatoes cook evenly.
• Don’t overcook the potatoes, you want them to be just fork-tender so they don’t get mealy.
• Make sure your potatoes are evenly sized when you chop them, again this ensures they cook evenly.
• I like my mashed potatoes lumpy, but if you want extra smooth mashed potatoes you can use a potato ricer instead of a masher.

Variations and substitutions

• substitute milk for the heavy cream, whole milk will have the most similar flavor
• top with chopped fresh chives or green onion
• for even creamier potatoes add a few tablespoons of cream cheese to the mix

If you try this recipe please comment and rate it below, I love hearing from you!

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