Cheesy Garlic Mashed Potatoes
These Cheesy Garlic Mashed Potatoes are everything you want in a comfort-food side dish. They’re ultra-creamy, loaded with three kinds of cheese, and packed with garlic flavor for the dreamiest texture and taste. Once you try mashed potatoes with cheese like this, there’s no going back!
Cheesy Mashed Potatoes Recipe
What’s better than classic mashed potatoes? Mashed potatoes with cheese, of course! Specifically with cheddar cheese, cream cheese, and Parmesan cheese. If you’ve never added cheese and garlic to your mashed potatoes before, you are truly in for a treat. These cheesy garlic mashed potatoes are rich, indulgent, and seriously so good!
I’ve made a lot of mashed potatoes over the years, and I can confidently say this cheesy mashed potatoes recipe has ruined plain mashed potatoes for me forever. They’re creamy, flavorful, and feel just a little extra without being complicated. Whether it’s a holiday table or a regular weeknight dinner, these cheesy mashed potatoes will always be a hit.
Why You’ll Love These Cheesy Garlic Mashed Potatoes
- Ultra-creamy texture. Between the butter, milk, and cream cheese, these creamy cheese mashed potatoes are smooth, rich, and fluffy!
- Three kinds of cheese. Need I say more?!
- Easy to make! This cheesy mashed potatoes recipe uses simple ingredients and straightforward steps.
- Perfect for any occasion. Fancy enough for holidays, easy enough for weeknights.
Cheddar Mashed Potatoes Ingredients
- Russet potatoes: Starchy potatoes that mash up fluffy and smooth. Yukon gold will also work!
- Milk: Helps create a creamy consistency. You can also use half & half or cream.
- Butter: Adds richness and classic mashed potato flavor!
- Cream cheese: Makes the potatoes extra creamy and smooth.
- Garlic: Fresh minced garlic for bold flavor! I like to just add one clove here. If you add more, it might become overpowering!
- Cheddar cheese: Sharp cheddar gives these cheddar mashed potatoes their signature flavor.
- Parmesan cheese: Adds salty, nutty depth.
- Salt & Pepper: Season to taste.
Variations & Substitutions
- Different Cheeses: Of course, you can use different cheeses here and still get a wonderful flavor. Swap cheddar for Colby Jack, Gruyère, or Monterey Jack for a new flavor profile.
- Extra Garlic: If you want to add extra garlic, I recommend roasting it first. You can add quite a bit of roasted garlic here and it would taste great!
- Skin-On Potatoes: Leave the skins on for a more rustic mashed potato texture.
How to Make Easy Cheesy Garlic Mashed Potatoes
For the full list of ingredients and instructions, click here.- Prepare the Potatoes: Peel the potatoes and cut them into roughly 2-inch chunks. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
- Boil Until Tender: Bring the pot to a boil over medium-high heat, then reduce the heat to maintain a gentle boil. Cook for about 15 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain: Drain the potatoes well and return them to the warm pot.
- Mash the Potatoes: Add the butter, milk, and cream cheese to the pot. Mash the potatoes using a potato masher or a potato ricer until mostly smooth and creamy.
- Add the Garlic and Cheese: Stir in the minced garlic, shredded cheddar, Parmesan, salt, and pepper. Continue mashing or stirring until the cheeses are fully melted and everything is well combined. Add a splash of more milk if you prefer a softer, creamier texture.
- Taste and Adjust: Taste and adjust the seasoning with more salt and pepper if needed. For an extra-rich flavor, top with a little extra cheddar or a pat of butter before serving.
Lauren’s Top Tips for the Best Cheesy Mashed Potatoes
- Salt the boiling water generously. This seasons the potatoes from the inside and makes a huge difference in flavor!
- Don’t overmix. Overworking potatoes can make them gluey, so just mash until they are mostly smooth.
- For super smooth mashed potatoes, use a potato ricer! I personally don’t own one, and I don’t mind a few chunks in my cheesy mashed potatoes. However, a potato ricer makes super smooth mashed potatoes like they came from a restaurant!
- Add cheese while hot! Warm potatoes help the cheese melt smoothly into the mash.
How to Serve Creamy Cheese Mashed Potatoes
Serve these cheesy garlic mashed potatoes alongside pretty much anything! I love them with my air fried chicken bites (like in my mashed potato bowls or chicken sweet potato bowls). But they also go great with air fryer steak bites, a whole roasted chicken, or you can even serve them on holidays with turkey and ham. They’re also perfect with my chicken gravy without drippings and some sheet pan veggies!
How to Store Cheesy Mashed Potatoes for Later
Store leftover cheesy mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to bring back the creamy texture!
Cheesy Garlic Mashed Potatoes FAQs
Yes! Garlic adds depth and flavor, especially when paired with cheese in mashed potatoes. Just be careful, since a little bit can go a long way in these cheesy garlic mashed potatoes!
The secret to super creamy cheese mashed potatoes is boiling the potatoes until they are truly fork tender, making them easy to mash. Then, after adding all of the ingredients, you can add a bit more milk for a creamier texture. If you want super creamy mashed potatoes without any lumps at all, you can use a potato ricer!
Absolutely. Cheese adds richness, flavor, and a more indulgent texture! I highly recommend adding cheese to your mashed potatoes!
Cheddar, cream cheese, and Parmesan are a perfect combination, but many cheeses work beautifully. You can also try gruyere or Colby Jack cheeses!
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Creamy Cheese Mashed Potatoes Recipe
Ingredients
Method
- Prepare the Potatoes: Peel the potatoes and cut them into roughly 2-inch chunks. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
- Boil Until Tender: Bring the pot to a boil over medium-high heat, then reduce the heat to maintain a gentle boil. Cook for about 15 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain: Drain the potatoes well and return them to the warm pot.
- Mash the Potatoes: Add the butter, milk, and cream cheese to the pot. Mash the potatoes using a potato masher or a potato ricer until mostly smooth and creamy.
- Add the Garlic and Cheese: Stir in the minced garlic, shredded cheddar, Parmesan, salt, and pepper. Continue mashing or stirring until the cheeses are fully melted and everything is well combined. Add a splash of more milk if you prefer a softer, creamier texture.
- Taste and Adjust: Taste and adjust the seasoning with more salt and pepper if needed. For an extra-rich flavor, top with a little extra cheddar or a pat of butter before serving.
Nutrition
Notes
- Salt the boiling water generously. This seasons the potatoes from the inside and makes a huge difference in flavor!
- Don’t overmix. Overworking potatoes can make them gluey, so just mash until they are mostly smooth.
- For super smooth mashed potatoes, use a potato ricer! I personally don’t own one, and I don’t mind a few chunks in my cheesy mashed potatoes. However, a potato ricer makes super smooth mashed potatoes like they came from a restaurant!
- Add cheese while hot! Warm potatoes help the cheese melt smoothly into the mash.
