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Garlic cheddar mashed potatoes are the ultimate comfort side that make any meal feel special without much fuss. By boiling the potatoes together with whole garlic cloves and adding creamy touches plus lots of sharp cheddar, you get a dish that is rich and packed with savory flavor. This recipe has become my go-to for holiday spreads and when I want an easy upgrade from plain mashed potatoes.
My family is obsessed with these potatoes. After the first time I brought them to Thanksgiving, my uncle insisted they replace our old mashed potato recipe. Even my picky eater asks for seconds every time.
Ingredients
- Yellow potatoes: Bring a buttery texture and are less starchy so your mash stays fluffy and smooth
- Garlic cloves: Get mellow and sweet when boiled and add depth without harsh bite
- Chicken bouillon: Boosts savory flavor
- Salted butter: Brings richness and helps everything blend together
- Heavy cream: Creates an ultra-creamy result
- Sour cream: Balances with tang and keeps the texture extra soft
- Freshly shredded white cheddar cheese: Melts perfectly add bold cheesy taste use a good quality block cheese
- Salt and pepper: Help balance and elevate all flavors use freshly ground if possible
Instructions
- Prep the Potatoes and Garlic:
- Quarter the potatoes and peel if you prefer them extra creamy or leave the skins on for a rustic feel. Smash the garlic cloves lightly so their aroma infuses the water
- Boil:
- Add potatoes garlic cloves and chicken bouillon into a generously salted pot of water. Bring to a gentle boil then cook for about 15 minutes until the potatoes are completely fork tender. A fork should slide in easily with no resistance
- Drain and Steam Off:
- Drain everything well then return the potatoes and garlic to the hot pot. Let them sit uncovered for 1 to 2 minutes so the extra steam evaporates. This keeps the mash from getting watery
- Warm the Dairy:
- In a small saucepan combine butter heavy cream and sour cream. Gently warm over low heat until the mixture is fully melted and smooth. Do not boil or it could separate
- Mash and Season:
- Pour the warm dairy mixture over the hot potatoes and garlic. Begin mashing with a potato masher or ricer working the mixture just until creamy. Add salt and pepper to taste. For the creamiest potatoes do not overmix
- Stir in Cheese:
- Fold in the fresh shredded cheddar cheese while the potatoes are hot. This lets the cheese melt into ribbons throughout. Taste and add any extra salt and pepper if needed. Serve immediately while piping hot
I love using block cheddar because it melts so beautifully and tastes sharp without overwhelming the potatoes. My sister and I used to sneak bits of the cheese while grating it for this dish laughing in the kitchen before big family meals.
Storage Tips
Refrigerate any leftovers in a sealed container for up to three days. To reheat warm gently on the stovetop or in the microwave stirring in a splash of cream or milk to restore creaminess. Do not reheat over high heat or you risk the cheese separating.
Ingredient Substitutions
Russet potatoes will work if that is what you have on hand but they will be fluffier and lighter. You can swap in vegetable broth or a pinch of extra salt if you need to keep it meat free. Regular cheddar or even a smoky gouda can be used for a different taste.
Serving Suggestions
These mashed potatoes are perfect alongside roast chicken grilled steak holiday ham and anything saucy like beef stew or pot roast. They can be shaped into mounds for plating or dolloped into individual ramekins for a more elegant dinner look.
Cultural and Holiday Context
Comforting mashed potatoes like these often appear on American holiday tables especially for Thanksgiving and Christmas. Potato dishes with cheese and garlic also have roots in European comfort food. This recipe brings both classic homey nostalgia and an irresistibly cheesy twist.
Seasonal Adaptations
Add finely sliced chives scallions or parsley when spring herbs are fresh. Stir in a roasted head of garlic during winter for extra depth. For summer grill the garlic cloves first for a smoky flavor boost.
Success Stories
My friends request this dish for every Friendsgiving. Even the mashed potato skeptics say these are the best they have ever tasted. I have brought leftovers to potlucks and had people ask for the recipe later.
Freezer Meal Conversion
Portion cooked mashed potatoes into freezer safe bags flattening them for quick thawing. When ready to eat thaw overnight in the fridge and reheat slowly with a splash of cream or milk on the stove top.
This recipe makes mashed potatoes everyone requests. Make it once and it may become your new favorite holiday tradition!
Common Recipe Questions
- → How do I achieve extra creamy texture?
Use warm butter, cream, and sour cream, and mash potatoes while they're hot. Avoid overmixing to keep them fluffy.
- → Can these potatoes be made ahead?
Yes, prepare up to a few hours in advance and keep warm in a slow cooker or oven. Stir occasionally to maintain texture.
- → What type of potatoes work best?
Yellow potatoes provide a creamy and naturally buttery texture, but Yukon Golds are also a great choice.
- → How should leftovers be stored?
Refrigerate mashed potatoes in an airtight container for up to three days. Reheat gently with extra dairy as needed.
- → Can I substitute cheddar with another cheese?
Sharp cheddar adds tang, but you can use Gouda, fontina, or a cheese blend for a different flavor profile.
- → Is it better to peel the potatoes?
Peeled potatoes yield a smoother mash, while leaving skins on adds texture and nutrients. It’s personal preference.