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
Scale
- 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
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup cheddar cheese, grated from a block
- 1/2 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, 1/4 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 1/4 cup milk if the potatoes need to be a bit thinner. Add salt and pepper to taste. *Note: I used a full 1/2 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