Garlic Cheddar Mashed Potatoes (Print-Friendly Version)
Smooth mashed potatoes blended with garlic, cheddar, and sour cream. Rich, flavorful, and perfect for gatherings.
# Ingredients You'll Need:
→ Main Components
01 -
900 g yellow potatoes, quartered, peeled or unpeeled
02 -
4 garlic cloves, whole
03 -
1 teaspoon chicken bouillon granules
→ Dairy & Seasonings
04 -
45 g salted butter
05 -
80 ml heavy cream
06 -
60 ml sour cream
07 -
110 g freshly shredded white cheddar cheese
08 -
Fine salt, to taste
09 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Place the potatoes, garlic cloves, and chicken bouillon into a large pot of well-salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
02 -
Drain the potatoes thoroughly, then return them to the hot pot over low heat for 1–2 minutes to allow excess moisture to evaporate.
03 -
In a small saucepan over gentle heat, melt the salted butter with heavy cream and sour cream until fully combined and smooth. Do not let it boil.
04 -
Pour the warm dairy mixture over the potatoes. Season generously with salt and pepper. Mash gently until creamy and light.
05 -
Add the shredded cheddar cheese to the mashed potatoes. Fold until the cheese is melted and thoroughly distributed. Taste and adjust seasoning as desired. Serve immediately.
# Extra Information:
01 -
For advance preparation, keep mashed potatoes warm in a slow cooker set to 'keep warm', stirring occasionally.
02 -
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or in a microwave, adding a splash of cream or milk to restore consistency.