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Cheesy garlic mashed potatoes in a baking dish topped with garlic chives.
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5 from 9 votes

Cheesy Garlic Mashed Potatoes

Cheesy Garlic Mashed Potatoes are loaded with lots of ooey, gooey cheddar cheese and fresh minced garlic. Easy garlic mashed potatoes are super creamy and always a crowd favorite. These are the BEST garlic mashed potatoes to serve for holidays or any dinner you want to make extra special.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 428kcal

Ingredients

  • 6 large potatoes peeled and cut up
  • 1/4 cup butter unsalted, half a stick
  • 3/4 plus 1/4 cup cheddar cheese shredded
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 teaspoon chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper freshly ground
  • 6-8 cloves garlic fresh, minced

Instructions

  • Add cut potatoes to a large pot, fill with cold water until potatoes are just covered. Bring up to a boil and cook for 20-25 minutes until fork slides into the potatoes easily. Drain the water and put potatoes back into the pot.
  • Preheat oven to 350° F.
  • Using a potato masher, mash the potatoes. Add in the butter and let it melt.
  • Add in cheese, sour cream, heavy cream, garlic, salt, and pepper. Either with a hand mixer or the potato masher blend the mashed potatoes until creamy. Place into a greased 8x8 or 2 quart baking dish. Top with an additional sprinkling of cheese.
  • Cook for 30-35 minutes until heated through and cheese is melty on top. Season with more salt if needed.

Notes

  • Make sure not to over cook the potatoes or they can become mealy, so make sure you keep an eye on them when they come close to the end of cooking. Cook until just fork tender.
  • Don't over mash the potatoes or they can end up gummy.
  • Try to cut potato chunks as uniform as you can, this will ensure they boil evenly.
  • To make extra creamy garlic mashed potatoes, I recommend using a potato ricer or food mill. I'm good with a few lumps in my mashed potatoes, so I just use a potato masher or a mixer.
  • Replace the heavy cream with fat free, low fat, or whole milk or half and half. Use 2 tablespoons of butter instead of 1/4 cup. And use fat free sour cream.
  • Mashed potatoes will last in the refrigerator for 3-5 days in an airtight container.
 
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Calories: 428kcal | Carbohydrates: 65g | Protein: 12g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 400mg | Potassium: 1576mg | Fiber: 8g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 73mg | Calcium: 183mg | Iron: 3mg