This recipe gives you a bowl of rich, cheesy mashed potatoes. It combines tender Yukon Gold potatoes with sour cream and two types of cheese for a classic side dish.
It comes together in under 30 minutes, making it simple enough for a weeknight. The combination of garlic boiled with the potatoes and fresh garlic mashed in adds a nice depth of flavor.
Why is Cheesy Mashed Potatoes a Must-Try?
Two kinds of cheese: Using both sharp cheddar for flavor and mild Monterey Jack for its meltiness provides a balanced and cheesy result.
Layered garlic flavor: Boiling garlic cloves with the potatoes infuses them with a mellow sweetness, while mashing in raw minced garlic adds a sharper, fresh note.
Sour cream for tang: Sour cream adds a slight tang that cuts through the richness of the butter and cheese, making the potatoes feel less heavy.
Ingredients for Cheesy Mashed Potatoes
• Potatoes: Yukon Gold or other yellow potatoes are great because they have a naturally buttery flavor and become creamy when mashed. Russet potatoes also work well.
• Cheese: Pre-shredded cheese is convenient, but shredding a block of cheese yourself results in a smoother melt, as block cheese doesn’t have anti-caking agents.
• Sour Cream: Full-fat sour cream will give you the richest result. You could substitute with an equal amount of full-fat Greek yogurt for a similar tang.
• Milk: Whole milk adds creaminess. For an even richer dish, you can use half-and-half or heavy cream.
Exact quantities are in the recipe card below.
How to Make Cheesy Mashed Potatoes
Step 1: Boil the Potatoes and Garlic
Start by preparing your potatoes and garlic. Place the cubed potatoes in a large pot with 3 smashed garlic cloves. Cover with cold, salted water, bring to a boil, and cook until the potatoes are completely tender.
Step 2: Mash the Potatoes
Drain the potatoes and garlic well, then return them to the hot pot. Add the butter and the 2 minced garlic cloves, and mash everything together until the potatoes are mostly smooth.
Step 3: Add Creaminess and Cheese
Stir in the room temperature milk and sour cream until you have a creamy consistency. Fold in the shredded cheddar and Monterey Jack cheeses, stirring until the cheese is melted through. Season with salt and pepper to taste and serve immediately.
What to Serve with Cheesy Mashed Potatoes
These potatoes are a great side for roasted chicken, meatloaf, or steak.
Expert Tips for Cheesy Mashed Potatoes
For the smoothest texture, pass the cooked potatoes through a potato ricer before adding other ingredients. Avoid using a food processor, as it can make potatoes gummy.
Using room temperature milk, butter, and sour cream helps keep the potatoes hot and makes them easier to mix.
Feel free to garnish the finished potatoes with fresh chopped chives or thinly sliced green onions.
Ensure you drain the potatoes very well. A minute of drying time in the hot pot removes excess water, which prevents watery mashed potatoes.
How to Store and Freeze Cheesy Mashed Potatoes
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a saucepan over low heat with a splash of milk, stirring often until warm. You can also microwave them in short intervals, stirring in between.
Cheesy Mashed Potatoes Recipe FAQs
Can I make these ahead of time?
Yes, you can prepare them a day ahead and store them in the fridge. Reheat them gently on the stove with a little extra milk or butter to restore their creamy texture.
What other cheeses can I use?
Gruyère, Gouda, or a white cheddar would all be good substitutes or additions. For the best result, use cheeses that you know melt well.
Why are my mashed potatoes gummy?
Gummy potatoes are usually caused by over-mixing or using the wrong tool. Use a hand masher or a ricer, and mix just until combined. A food processor or electric mixer can break down the starches too much.
Cheesy Mashed Potatoes
Ingredients
- 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes, about 680g
- 5 cloves garlic peeled
- Kosher salt
- 4 tbsp unsalted butter 1/4 cup; 57g
- 1/4 cup whole milk at room temperature, 60ml
- 1/4 cup sour cream at room temperature, 60g
- 3/4 cup shredded sharp cheddar cheese about 3 oz; 85g
- 3/4 cup shredded Monterey Jack cheese about 3 oz; 85g
- Freshly ground black pepper
Instructions
- Peel the potatoes and cut them into 1-inch cubes. Smash 3 of the peeled garlic cloves and mince the other 2.
- Place the potato cubes and the 3 smashed garlic cloves in a large pot. Cover with cold water by about one inch. Add a large pinch of salt.
- Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook for 12 to 15 minutes, or until a fork easily pierces a potato cube.
- Drain the potatoes and garlic completely. Return the empty pot to the stove over low heat for one minute to evaporate any remaining water.
- Turn off the heat. Return the potatoes to the pot. Add the butter and the 2 minced garlic cloves.
- Mash the potatoes with a potato masher until the butter is melted and the potatoes are broken down.
- Pour in the milk and add the sour cream. Use a wooden spoon or spatula to stir until the potatoes are smooth and creamy.
- Add the shredded cheddar and Monterey Jack cheeses. Stir until the cheese is completely melted into the potatoes.
- Taste and season with additional salt and pepper as needed. Serve warm.
Notes
