Making cheesy garlic mashed potatoes is easier than you think. With just a few simple ingredients and steps, you’ll have a dish that’s creamy, flavorful, and utterly satisfying.
How to Make Cheesy Garlic Mashed Potatoes
Making cheesy garlic mashed potatoes is easier than you think. With just a few simple ingredients and steps, you’ll have a dish that’s creamy, flavorful, and utterly satisfying.
Step-by-Step Instructions
- Prepare the Potatoes: Peel and chop the potatoes into evenly sized chunks. Boil them in salted water until tender
- .Roast the Garlic: While the potatoes cook, roast the garlic by wrapping a whole bulb in foil and baking at 375°F (190°C) for 30 minutes, or until soft. Squeeze the garlic cloves from their skins.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or ricer until smooth.
- Mix the Ingredients: Stir in butter, sour cream, roasted garlic, and shredded cheese. Season with salt and pepper to taste.
- Serve: Transfer to a serving dish, garnish with fresh parsley, and enjoy!
Cheesy Garlic Mashed Potatoes
6
servings10
minutes30
minutesIngredients
2 lbs Yukon Gold potatoes, peeled and chopped
1 bulb garlic
4 tbsp unsalted butter
½ cup sour cream
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh parsley for garnish
Directions
- Peel and chop the potatoes, then boil them in salted water until fork-tender.
- Roast the garlic bulb wrapped in foil at 375°F for 30 minutes.
- Mash the drained potatoes with a masher or ricer until smooth.
- Stir in butter, sour cream, roasted garlic, and cheese until well combined. Season with salt and pepper.
- Serve warm, garnished with fresh parsley.
FAQ
Q: Can I use a different type of potato?
A: Yes, Russet or red potatoes work well too, though Yukon Gold potatoes are preferred for their creamy texture.
Q: Can I make these mashed potatoes ahead of time?
A: Absolutely! Prepare the mashed potatoes, store them in an airtight container, and reheat in the oven or microwave before serving.
Q: What cheese works best for this recipe?
A: Cheddar is a classic choice, but you can also use Gruyère, Monterey Jack, or a mix of your favorites.
Q: How do I make this dish lighter?
A: Use Greek yogurt instead of sour cream and reduce the amount of butter and cheese.
