Garlic Cheesy Mashed Potatoes are the ultimate comfort food and these are so easy to make! They're creamy from Yukon gold potatoes, sour cream, milk, with roasted garlic and a combination of cheddar and parmesan cheese. Seriously, these are so dreamy and a must try!
I'm married to a meat and potatoes kind of guy and these are a favorite of his. I always feel like mashed potatoes are a drag to make and often opt for Traeger Baked Potatoes, but these are actually pretty simple to whip up and take about 30 minutes from start to finish.
These are also a must have for holidays, like Christmas and Thanksgiving!
Try these Garlic Parmesan Mashed Potatoes beside these Boneless Beef Short Ribs, Dutch Oven Pork Tenderloin with Pork Gravy, Roasted Turkey Drumsticks or Mini Chicken Pot Pies.
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Why You'll Love This Recipe:
- Classic Comfort Food. From the roasted garlic butter to the gooey cheese and creamy potatoes, this recipe screams comfort.
- Perfect for a Cold Day. Nothing is better on a cold Fall or Winter day than a hot side of mashed potatoes.
- Easy to Make. This recipe is super simple with easy step by step instructions with photos. Even beginner cooks can make these!
For more of my favorite comfort food recipes, try this Chicken Broccoli Lasagna, Chicken Dumpling Soup, and Marry Me Chicken Tortellini.
Ingredients:
Yukon Gold Potatoes: Creamy rich and buttery flavor. I used to use russets for mashed potatoes, but lately I prefer the Yukon gold for it's depth of flavors and fantastic texture.
Butter: Melted and used for roasting the garlic. This removes the bitter taste from the raw garlic and makes it much more savory in the potatoes. I like using a grass-fed butter, like Kerrigold, for this recipe.
Milk and Sour Cream: Both contribute to the creamy texture of the mashed potatoes. I recommend whole milk for the perfect fat content.
Cheese: A combination of parmesan and cheddar is used in this recipe, because I couldn't choose just one, and they both go so well with garlic butter.
Parsley: Brings a touch of fresh, woody flavors to break up the richness.
*Full ingredients and quantities are listed in the recipe card below.
Substitutions and Variations:
- The whole milk can be substituted with 2% milk, or use half and half for a heavier version.
- Love meat? Add some chopped crispy bacon in with the cheese or for topping.
- The cheese could be substituted with all parmesan or cheddar, or use another cheese like gruyere, Monterey Jack, or Havarti.
- Yukon Gold potatoes can be substituted with 6 small or 4 large russet potatoes for this recipe.
- The parsley can be substituted with chives or green onion, for a mild onion flavor.
- Equipment substitute: If you don't have a stand mixer, a hand mixer is great or use the old fashioned potato masher.
- Want gravy? Try this easy pork gravy or beef gravy from these Boneless Short Ribs.
For more potato recipes, try this Baked Potato Bar, Dill Pickle Potato Salad, and Stewed Potatoes.
How to Make Garlic Cheesy Mashed Potatoes:
Step 1: Prepare a large pot with water and bring to a boil on the stovetop. While it's coming to a boil, wash, scrub and peel the potatoes, then chop each potato into about 6 chunks.
Step 2: Carefully add the potatoes into the boiling water and allow them to cook for 15-20 minutes until tender.
Step 3: In a small pan over medium low heat on the stovetop, melt the butter. Add the minced garlic into the pan and cook for 60-90 seconds until fragrant. Transfer the garlic butter to a bowl to avoid overcooking the garlic.
Step 4: Once the potatoes are easily broken in half with a fork, strain the water and immediately transfer the potatoes to the stand mixer bowl with beater attachment or a large bowl (if using a hand mixer or potato masher).
Step 5: Right over the potatoes, add in garlic butter, sour cream, ¼ cup milk and salt and pepper. Blend on medium low speed until combined.
Step 6: Toss in the cheese and half of the parsley and continue to blend until smooth, or with a few lumps, depending on how you like your mashed potatoes.
Step 7: Pour in remaining ¼ cup milk if the potatoes need to be a bit thinner. Add salt and pepper to taste. *Note: I used a full ½ cup milk, but it depends on how many potatoes you've used, the sizing, etc.
Step 8: Transfer to a serving bowl and top with remaining parsley. Serve and enjoy!
Expert Tips:
- Shred the cheeses from a block on the grater. Pre-packaged bagged cheese will not melt well and will result in a different texture.
- Try to cut the potatoes in similar sizing so they cook evenly.
- Work quickly once the potatoes are strained. It's important for the potatoes to be hot enough to melt the cheeses.
If you love cheesy garlic recipes, try this Stuffed Garlic Bread, Garlic Baked Brie, and Boursin Cheese Pasta.
Recipe FAQs:
You can, but I highly suggest sautéing the garlic in the pan with butter. This takes the bitter taste out of the garlic and makes it much more savory and softer in texture.
If you prefer mashed potatoes with skin on, feel free to leave the skin on. Also, check out these red skinned mashed potatoes.
If the yukon potatoes are on the medium to large size, I say one potato per person. This recipe will easily feed six people for a regular dinner, and up to 8 for Thanksgiving, when there are multiple side items.
Allow the mashed potatoes to cool to room temperature, then add into a sealed Tupperware and store in the fridge for 2-3 days. To reheat, warm up in a pot on the stovetop or the microwave.
More Potato Recipes You Will Love:
If you tried this Garlic Cheese Mashed Potato Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Garlic Cheesy Mashed Potatoes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Garlic Cheesy Mashed Potatoes are the ultimate comfort food and these are so easy to make! They're creamy from Yukon gold potatoes, sour cream, milk, with roasted garlic and a combination of cheddar and parmesan cheese. Seriously, these are so dreamy and a must try!
Ingredients
- 2.5 lbs of Yukon gold potatoes, about 6 regular to large sized potatoes
- 4 tablespoons salted butter or grassfed
- 4 garlic cloves, peeled and minced
- ½ cup sour cream
- ½ cup whole milk
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ¾ cup cheddar cheese, grated from a block
- ½ cup parmesan cheese, grated fine from a block
- 2 teaspoons fresh parsley
Instructions
- Prepare a large pot with water and bring to a boil on the stovetop. While it's coming to a boil, wash, scrub and peel the potatoes, then chop each potato into about 6 chunks.
- Carefully add the potatoes into the boiling water and allow them to cook for 15-20 minutes until tender.
- In a small pan over medium low heat on the stovetop, melt the butter. Add the minced garlic into the pan and cook for 60-90 seconds until fragrant. Transfer the garlic butter to a bowl to avoid overcooking the garlic.
- Once the potatoes are easily broken in half with a fork, strain the water and immediately transfer the potatoes to the stand mixer bowl with beater attachment or a large bowl (if using a hand mixer or potato masher).
- Right over the potatoes, add in garlic butter, sour cream, ¼ cup milk and salt and pepper. Blend on medium low speed until combined.
- Toss in the cheese and half of the parsley and continue to blend until smooth, or with a few lumps, depending on how you like your mashed potatoes.
- Pour in remaining ¼ cup milk if the potatoes need to be a bit thinner. Add salt and pepper to taste. *Note: I used a full ½ cup milk, but it depends on how many potatoes you've used, the sizing, etc.
- Transfer to a serving bowl and top with remaining parsley. Serve and enjoy!
Notes
- Shred the cheeses from a block on the grater. Pre-packaged bagged cheese will not melt well and have a different texture.
- Try to cut the potatoes in similar sizing so they cook evenly.
- Work quickly once the potatoes are strained. It's important for the potatoes to be hot enough to melt the cheeses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: stovetop
- Cuisine: American
Holly
Perfect blend of garlic and cheese! Can’t wait to make these for Thanksgiving!
Tara Smithson
Yay! So glad you liked them. I'll be making them for thanksgiving too!