Cheesy Mashed Potatoes
Fluffy mashed potatoes loaded with cheddar and Monterey Jack cheese, sour cream, and a hint of garlic, ready in about 25 minutes.
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
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.