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A very closeup image of a white bowl of cheddar mashed potatoes in a white bowl on a wood table.
5 from 1 vote

Cheddar Mashed Potatoes with Rosemary & Garlic

Yield: 8 servings
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
These are seriously the best mashed potatoes ever! They are cheesy, garlicky, and herby thanks to the addition of fresh rosemary. Cheddar mashed potatoes are simple, make-ahead, and delicious alongside any of your favorite cozy dishes.


  • 3 lbs Yukon gold potatoes
  • 2 large garlic cloves, finely minced
  • 12 oz white cheddar cheese, grated
  • 1/2 c unsalted butter, melted
  • 1/2 c creme fraiche or sour cream
  • 1 1/2 tbs rosemary, finely minced
  • 2/3 c half-and-half, warmed
  • Kosher salt and white pepper, to taste


  • Potato ricer, masher, or stand/hand mixer


Cook 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 water. Place the pot over medium-high heat and bring to a rolling boil. Cook 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 well. Do not rinse!

Make the Mashed Potatoes

  • Mash the potatoes with a masher, press them through a ricer, or mash them with a hand mixer or stand mixer until smooth. Immediately stir in the garlic to let the risidual heat "cook" the garlic a bit.
  • Stir in the white cheddar cheese until 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 half-and-half. Add more half-and-half, one splash at a time, until you reach your desired consistency.
  • Taste and add more Kosher salt and pepper, if necessary.

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 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. Bake for 20-30 minutes until hot and bubbly.
  • MICROWAVE: Alternatively, place the potatoes in a microwave-safe bowl. Cover and microwave on high for 1 minute. Stir, and continue cooking 1 minute at a time until hot. Add half-and-half or butter as needed.


You want all of your ingredients to be roughly the same temperature. I like to bring the cheese and creme fraiche to room temperature for about 30 minutes. I also like to keep the butter and half-and-half hot to make sure the potatoes stay warm!
I usually find that 1 teaspoon of 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 in this recipe. The purpose of the white pepper is to keep the potatoes a pretty white color, but it doesn't make a huge difference either way.
Cuisine: American
Course: Side Dish
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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