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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 thin and crispy 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?)

Yukon gold potatoes

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.

For the smoothest, creamiest mashed potatoes, I always go with Yukon gold potatoes. Of course, if you like them a little more textured, Russets are a good choice too!

For the rest of the recipe, you need fresh garlic, white cheddar cheese, good-quality salted butter, crème fraîche or sour cream, half-and-half, fresh rosemary, Morton’s Kosher salt, and white or black pepper. And make sure the cheese is freshly-shredded! The additives in pre-shredded cheese will make the potatoes grainy.

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 the potatoes & run them through 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.

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!

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.

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 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.

Reheat 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.

Microwave leftovers

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.

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5 from 2 votes

Simple 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 (1.4 kilograms)
  • 1 Tablespoon minced garlic (2 large cloves)
  • 12 ounces white cheddar cheese, freshly grated (350 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

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.