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Mashed potatoes in a bowl with olive oil on top.

Garlic and Cheese Mashed Potatoes

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5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 8 cups (16 servings)
Category Side Dish
Cuisine American
Author Lauren Grant

Description

These 6-ingredient Garlic and Cheese Mashed Potatoes are the ultimate side dish. With just one pot you can have this side dish on the table in about 30 minutes. These potatoes are fluffy and full of so much flavor, your family and friends will be wanting seconds and thirds.

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Ingredients

  • 4 pounds Yukon gold potatoes, peeled and cubed
  • 8 tablespoons (1 stick, ½ cup) unsalted butter
  • 1 cup whole milk, warmed
  • 2 cloves garlic, grated (about 1 teaspoon)
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  • 2 cups (8 ounces) shredded sharp Cheddar cheese

Instructions

  • Bring a large pot of water to a boil. Season with 2 teaspoons salt then add potatoes and cook until tender (a paring knife can easily slip in and out of potato chunks), 10–15 minutes.
  • Drain and return potatoes to now-empty pot set over low heat. Stir potatoes around to cook off any excess liquid. 
  • Add butter and lightly mash potatoes with a potato masher. 
  • Add milk in quarter cup increments, mashing after each addition until smooth. 
  • Using a rubber spatula or spoon, stir in garlic, 1 teaspoon salt and white pepper. 
  • Add cheese by handful, stirring to incorporate after each addition. Season to taste with additional white pepper and salt. Serve immediately or keep warm over low heat, stirring occasionally, until ready to serve.

Notes

Storage: 
  • Allow any leftovers to cool to room temperature then place in an airtight container and store in the fridge for up to 4 days. You can reheat the potatoes in the microwave or on the stovetop. If they seem thick, warm some extra milk and stir it into the potatoes until they are smooth again.
  • We don't recommend freezing the cheese garlic mashed potatoes as the texture can change when they are thawed and reheated.
  • To make this mashed cheese potatoes recipe ahead of time is no problem! We do this all the time around the holidays or big family gatherings. Simply make the mashed potatoes but don't add the cheese. When ready to serve, reheat the potatoes on the stovetop. Stir in extra warmed milk until they are smooth and hot. Remove the pot from the heat and stir in the cheese until it's completely melted.
Be sure to cook the potatoes thoroughly. Be cautious not to over-boil or under boil the potatoes. You want them tender enough to pierce them easily with the tip of a knife. This ensures the texture becomes silky smooth when they're mashed and not watery or chunky.
Warm your milk before adding. It's essential to warm your milk or cream before adding it to the hot potatoes so the dairy doesn't break or curdle and incorporates nicely into the mixture.
Grate the garlic on a microplane. It's better to grate the garlic here than chop it. Grating allows the garlic to almost dissolve and infuse the potato mixture with wonderful flavor.
Add the cheese off the heat and last in the recipe. The cheese will melt easily with the residual heat of the potatoes. If you add the cheese while the stove is on, you risk having the cheese clump together and not be melty and smooth in the potatoes.

Nutrition

Serving: 1/2 cupCalories: 142kcalCarbohydrates: 8gProtein: 4.5gFat: 10.5gSaturated Fat: 6.5gCholesterol: 31mgSodium: 211mgFiber: 0.5gSugar: 0.5g
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