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These cheesy garlic mashed potatoes are seriously the best! Yukon gold potatoes are whipped with sharp white cheddar cheese, garlic, rosemary, and of course, plenty of melty butter for the ultimate cozy side dish. Plus they reheat like a dream so you can make them in advance!

A white bowl of cheesy garlic mashed potatoes with rosemary on a wood table next to vintage forks, a gold teapot, a beige linen, a brown bowl of salt, and a brown plate of white cheddar.

In a very real way, I believe that potatoes are one of the best foods to exist. Whether it’s French fries or potato chips, smashed fingerling potatoes or domino potatoes, I want them in my face. So it probably doesn’t need to be said that I have opinions on mashed potatoes.

My thing with mashed potatoes is that they’re either the best thing you’ve ever put in your mouth or they are just very ok. After having my fair share of gummy, dry, grainy potatoes, I used a few tricks that I learned in culinary school to develop this recipe. And well, they’re basically perfect. Cheesy, garlicky, totally amazing.

So trust me when I say that these belong at your next dinner party, or holiday, or while eating them straight out of the bowl while you lounge on the couch in pajamas. (It’s called self-care, ok?)

Cheesy potatoes forever

Do you really need to be convinced to make cheesy potatoes? Probably not, but just in case you do, here are a few recipe highlights:

  • They are uber cozy. Basically like wearing a warm, fuzzy sweater but it’s potatoes.
  • You can make them in advance! And then just reheat them when you’re ready to go.
  • They’re simple and unfussy. No hard-to-find ingredients or special tools.
  • You can make them your own with different cheeses and herbs.

The grocery list

White and brown bowls of white cheddar, potatoes, creme fraiche, cream, salt, melted butter, and garlic on a beige table next to rosemary and a tan linen.
  • Potatoes – I definitely recommend Yukon gold. They make for the creamiest mashed potatoes! But russets will also work.
  • Garlic – personally, I’ve found that two large cloves is the sweet spot so that the garlic isn’t overpowering. But feel free to add more based on your tastes!
  • Cheese – preferably sharp white cheddar but gruyère, provolone, havarti, or gouda would also be good. Just make sure you buy a block and shred it yourself! The additives in pre-shredded cheese will make the potatoes grainy.
  • Butter – melted, salted butter will add richness and flavor. Use something good-quality, it really makes a difference here!
  • Crème fraîche – just a scoop will add a little tang. I like crème fraîche over sour cream because it’s a bit richer and more decadent. But you can also use full-fat sour cream.
  • Half-and-half – to add creaminess and help thin out the mashed potatoes.
  • Rosemary – a bit of fresh rosemary adds an herbal note that complements the garlic and cheddar. Thyme or chives would also be amazing!
  • Salt & pepper – I use Morton’s Kosher salt and white pepper in this recipe. Black pepper works too but will obviously add little black specks to the dish.

Try to choose potatoes that are roughly the same size. You want them to cook as evenly as possible so they’re nice and tender but not watery.

Make this recipe

Three steps to ricing potatoes. In photo 1, potatoes are boiling in a silver pot on a beige counter. In photo 2, the potatoes are drained in a colander. In photo 3, the potatoes are being riced into a white bowl.
Boil the potatoes until they are fork tender. Drain & rice.
  1. First we’re going to cook the potatoes! Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook the potatoes until they are fork tender.
  2. Next, drain the potatoes. Cover the colander with a large plate and let them steam for a few minutes.
  3. Then, mash, rice, or “whip” the potatoes with a hand or stand mixer until they are smooth. I like using a ricer!
Three steps to making cheesy garlic mashed potatoes. In photo 1, a bowl of riced potatoes and cheddar is on a beige counter next to a wood bowl of salt, white bowl of rosemary, and beige linen. In photo 2, the potatoes have rosemary and creme fraiche in them. In photo 3, the potatoes are being mixed with half and half.
Fold in the garlic & cheddar. Add the butter, crème fraîche, rosemary, half-and-half, salt, & pepper.
  1. While the potatoes are still hot, immediately stir in the garlic to let the residual heat from the potatoes “cook” the garlic a little. Fold in the white cheddar cheese until it’s melted.
  2. Then, stir in the melted butter, crème fraîche, and rosemary.
  3. Splash 1/3 cup of half-and-half into the potatoes. Continue adding half-and-half until you reach your desired consistency. Season with salt and pepper, and enjoy!

Don’t over-mix the potatoes or they’ll come out dense and gummy. You want to mix the ingredients just until everything is combined. This will keep them creamy and fluffy!

Main dish ideas

You can serve these garlic rosemary mashed potatoes with just about anything. But rich, savory, saucy dishes are my favorite! Here are a few of my go-to meals to serve with these potatoes.

A woman in a tan sweater holding a white bowl of cheesy garlic mashed potatoes on a wood table next to a beige linen, rosemary sprigs, and brown bowls of salt and white cheddar.

More tips

  • Don’t cut the potatoes too small. I like to cut small potatoes in half and large potatoes into quarters. Any smaller, and they will absorb too much water and make the mashed potatoes flavorless.
  • Cover the potatoes with cold water before you boil them. Hot water will start cooking the outsides of the potatoes which will make them cook unevenly.
  • Salt the water before boiling the potatoes. Just like pasta, you want to season the potatoes at every stage of cooking.
  • Use a potato ricer or hand/stand mixer for creamier potatoes. Mashing is fine but it takes a lot more effort to get the perfect texture.
  • Add the half-and-half gradually. You’ll want to adjust the liquid based on how thick you want the potatoes to be.

Make-ahead & store leftovers

To make the potatoes in advance, just prepare them according to the recipe. Once they’re cooled, spoon the potatoes into an airtight container and refrigerate for up to 4 days.

To store any leftovers, place them in an airtight container. Refrigerate for up to 4 days.

You can make these potatoes in the morning and keep them warm for up to up to 4-5 hours. Just spoon the potatoes into a slow cooker and set it to WARM. Give the potatoes a stir every once in a while, adding more melted butter or half-and-half if needed. If you want to make them a day in advance, use the baking method below!

A white bowl of garlic cheesy mashed potatoes on a wood table next to vintage forks, a beige linen, a gold pot, and brown bowls of white cheddar and salt.

Reheat – oven or microwave

The best way: bake in the oven

I would highly recommend baking the white cheddar mashed potatoes when you’re ready to reheat. This low and slow method allows the potatoes to reheat without drying out or burning.

  1. Preheat the oven to 350°F (177°C) and spoon the potatoes in a lightly greased baking dish.
  2. Next, add a splash of half-and-half to add moisture back into the potatoes.
  3. Lastly, cover the dish and bake for 20-30 minutes, until the potatoes are bubbling and hot.

The easier way: microwave

If you’re short on time and just can’t wait to eat some potatoes, microwaving is the way to go.

  1. First, spoon the potatoes to a microwave-safe dish. Then, cook on high for one minute. Stir, and continue cooking minute-by-minute until the potatoes are hot.
  2. Add additional melted butter or half-and-half if necessary!
A white bowl of garlic cheesy mashed potatoes with a spoon on a wood background next to a beige linen, rosemary sprigs, a brown plate of cheese, and vintage forks.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 2 votes

The Best Cheesy Garlic Mashed Potatoes

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These cheesy garlic mashed potatoes are seriously the best! Yukon gold potatoes are whipped with sharp white cheddar cheese, garlic, rosemary, and of course, plenty of melty butter for the ultimate cozy side dish. Plus they reheat like a dream so you can make them in advance!
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Ingredients

  • 3 pounds Yukon gold potatoes (1,368 grams)
  • 1 Tablespoon minced garlic (2 large cloves)
  • 12 ounces white cheddar cheese, freshly grated (338 grams)
  • 1/2 cup salted butter, melted (113 grams)
  • 1/2 cup crème fraîche or sour cream (120 grams)
  • 1 1/2 Tablespoons rosemary, finely minced (2.5 grams)
  • 2/3 cup half-and-half, warmed (160 milliliters)
  • Kosher salt and white pepper, to taste

Equipment

  • Potato ricer, masher, or stand/hand mixer
  • Cheese grater

Instructions 

Boil the Potatoes

  • Start by peeling the potatoes. Give them a good wash, and cut the potatoes into halves if they're small or quarters if they are large. Try your best to keep them uniform so they cook evenly.
  • Place the potatoes in a large pot, and cover with at least 2 inches of cold water. Add a few generous pinches of salt. Then, place the potatoes over medium-high heat and bring them to a rolling boil.
  • Boil the potatoes for 18-20 minutes, just until they are fork tender. Don't overcook the potatoes or they will absorb too much water. Drain the potatoes and cover the colander with a large plate to let them steam for a few minutes. Do not rinse!

Make the Mashed Potatoes

  • Mash the potatoes with a masher, press them through a ricer, or whip them with a hand mixer or stand mixer until they're smooth. Immediately stir in the garlic to let the residual heat "cook" the garlic a bit.
  • Stir in the white cheddar cheese, one large handful at a time, until it's melted. Add the butter, sour cream, rosemary, 1/2 teaspoon of Kosher salt, and a few dashes of white pepper.
  • Then, add 1/3 cup of the warmed half-and-half. Add more half-and-half, one splash at a time, until you reach your desired consistency. Taste and add more salt and pepper, if desired.

To Reheat the Potatoes

  • If you're making these in advance, spoon the mashed potatoes into an airtight container and let them cool to room temperature, stirring occasionally to help speed up the process. Store covered in the fridge for up to 3-4 days.
  • Bake: This is the method I recommend! To reheat the mashed potatoes, preheat the oven to 350°F. Spoon the potatoes into a lightly-greased dish and stir in a splash or two of half-and-half to loosen them up a bit. Cover with an oven-safe lid or tinfoil and bake for 20-30 minutes until hot and bubbly.
  • Microwave: Alternatively, place the potatoes in a microwave-safe bowl. Microwave on high for 1 minute. Stir, and continue cooking 1 minute at a time until hot. Add more half-and-half or melted butter as needed.
  • Slow Cooker: You can also make these potatoes in the morning and keep them warm for up to 4-5 hours. Just spoon the potatoes into a slow cooker and set it to WARM. Give the potatoes a stir every once in a while, adding more melted butter or half-and-half if needed.

Notes

Don’t cut the potatoes too small. Otherwise, they will absorb too much water and make the mashed potatoes flavorless.
Use a potato ricer or hand/stand mixer for creamier potatoes. Mashing is fine but it takes a lot more effort to get the perfect texture.
Feel free to sauté the garlic if you want less of a bite. Just cook the garlic in a skillet with 1 Tablespoon of butter before adding it to the potatoes.
Add the half-and-half gradually. You’ll want to adjust the liquid based on how thick you like your mashed potatoes.
I usually find that around 1 teaspoon of Morton’s Kosher salt is perfect in this recipe. However, this will depend on the saltiness of your remaining ingredients. Start with 1/2 teaspoon and add more as necessary.
You can use regular black pepper too. The purpose of the white pepper is purely aesthetic (no black flecks), but it doesn’t make a huge difference flavor-wise.
Don’t over-mix the potatoes or they’ll come out dense and gummy. You want to mix the ingredients just until everything is combined. This will keep them creamy and fluffy!
Cuisine: American
Course: Side Dish
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 381kcal, Carbohydrates: 14.1g, Protein: 13.2g, Fat: 31.1g, Saturated Fat: 19.7g, Cholesterol: 89mg, Sodium: 659mg, Potassium: 373mg, Fiber: 1.2g, Sugar: 0.7g, Calcium: 366mg, Iron: 1mg
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Originally posted November 16, 2021.