The Best Cheesy Garlic Mashed Potatoes
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!
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!
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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