; Print

Garlic Cheesy Mashed Potatoes

Cheesy garlic potatoes in serving bowl topped with parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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
  • 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

  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.
  2. Carefully add the potatoes into the boiling water and allow them to cook for 15-20 minutes until tender.
  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.
  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).
  5. 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.
  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.
  7. 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.
  8. Transfer to a serving bowl and top with remaining parsley. Serve and enjoy!

Equipment

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. 

Find it online: https://simplymadeeats.com/16632/garlic-cheesy-mashed-potatoes/