Garlic Cheddar Mashed Potatoes
Garlic Cheddar Mashed Potatoes
Comfort Food with a Twist
Mashed potatoes are one of those timeless comfort foods that everyone loves, but when you add garlic flavor and sharp white cheddar cheese, they instantly become special. These garlic cheddar mashed potatoes are creamy, cheesy, and perfect for everything from holiday dinners to cozy date nights at home. (They just so happen to be the side dish I served with my Garlic Butter Steak Bites — and the combo is pure magic!) They are very similar to my Creamy Garlic Mashed Potatoes, just with the addition of cheese!
Check out these other great side dishes while you are here!
The Ultimate Green Bean Casserole
Creamy Stovetop Mac and Cheese
Dill Pickle Bacon Ranch Pasta Salad
Quick And Easy Broccoli and Cheese
Texas Roadhouse Style Green Beans
Grilled Cajun Honey Butter Sweet Corn
Why You’ll Love These Potatoes
- Rich & flavorful – garlic-infused cream + tangy sour cream + sharp cheddar = next-level potatoes.
- Creamy but not heavy – perfectly fluffy and rich without feeling too dense.
- Easy but impressive – simple enough for a weeknight, but fancy enough for a holiday table.
- Customizable – peel or don’t peel, switch up the cheese, or make them as chunky or smooth as you like.
Ingredient Notes & Substitutions
- Potatoes – I used yellow potatoes (Yukon Gold), which give a naturally buttery flavor. Russets will also work if you prefer a fluffier mash.
- Garlic – I boiled 4 cloves right along with the potatoes. This infuses subtle flavor without overpowering the dish.
- Butter – use real butter! A higher-quality butter will add more richness, but any butter works.
- Heavy cream & sour cream – both bring creaminess and a little tang. You can swap the heavy cream for whole milk or half-and-half in a pinch.
- Cheddar cheese – I folded in 1 cup of sharp white cheddar at the end. Feel free to use yellow cheddar, Parmesan, or even Gruyère for a twist.
- Salt and Pepper – to taste
Tips for Perfect Mashed Potatoes
- Cut evenly – Cut your potatoes into similar-sized chunks so they cook at the same rate.
- Add garlic to the water – Boiling the garlic with the potatoes infuses them without raw sharpness.
- Dry them out – After draining, return the potatoes to the hot pot and let them steam off excess moisture before mashing. This step is crucial for creamy potatoes.
- Warm the dairy – Heat the butter, cream, and sour cream together before adding. Warm dairy blends in more smoothly and prevents the potatoes from seizing.
- Don’t over-mash – Overworking the potatoes releases starch and can make them gluey. Mash gently and stop once they’re fluffy and creamy.
- Peel or not to peel – Totally personal! I love the rustic look and flavor of skins left on, but peeling gives a smoother finish.
Instructions
Boil the potatoes – Cut 2 pounds of yellow potatoes into quarters (peel if you prefer). Add to a pot of salted water with 4 peeled garlic cloves and 1 tsp chicken bouillon. Simmer until fork-tender.
Drain & dry – Drain the potatoes, then return them to the hot pot over low heat for 1–2 minutes to steam off excess moisture.
Warm the dairy – In a small saucepan, melt 3 tbsp butter with ⅓ cup heavy cream and ¼ cup sour cream until smooth and warmed through.
Mash gently – Pour the warm cream mixture over the hot potatoes, season with salt and pepper and and mash with a potato masher to your desired texture.
Fold in cheese – Stir in 1 cup shredded white cheddar until melted and creamy. Season with more salt and pepper to taste if needed.
Serve hot – Top with extra butter or chives if desired.
I served this the other night with my Garlic Butter Steak Bites and it was absolutely divine! But cheddar garlic mashed potatoes are the perfect side for almost anything!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Garlic Cheddar Mashed Potatoes
Ingredients
- 2 lbs Yellow Potatoes, quartered peeled or unpeeled
- 4 Garlic Cloves
- 1 tsp Chicken Bouillon
- 3 tbsp Salted Butter
- 1/3 Cup Heavy Cream
- 1/4 Cup Sour Cream
- 1 Cup Freshy Shredded White Cheddar Cheese
- Salt and Pepper to taste
Instructions
- Add potatoes, garlic, and bouillon to a pot of salted water. Boil until fork tender.
- Drain, then return potatoes to the hot pot for 1–2 minutes to dry.
- In a small saucepan, warm butter, cream, and sour cream until melted and smooth.
- Pour warm mixture over potatoes, season with salt and pepper and mash gently until creamy.
- Fold in cheddar cheese. Season with more salt and pepper if needed. Serve hot.
Notes
Make-Ahead & Storage Tips
- Make ahead: You can prepare these a few hours in advance, then keep them warm in a slow cooker on the “keep warm” setting (stir occasionally).
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or microwave, adding a splash of cream or milk to bring them back to life.
