Creamy mashed potatoes make for the ultimate side dish that combines cheesy and comforting flavors in each spoonful. They’re so easy to prepare for casual dinners, yet so impressive that they can sit proudly at the center of any Thanksgiving or Christmas spread. This vegetarian and gluten-free recipe is a versatile favorite with a taste that never disappoints!
A Note From Kristen
I can’t count the number of times these cheesy mashed potatoes came through for me when I’m stressing over what to serve, especially during the holidays! It’s one of those dishes that’s guaranteed to please everyone at the table, regardless of occasion. I make it whenever the craving for something cozy and cheesy hits my family, and it’s so satisfying to see them go back for seconds, even thirds. Try making this recipe tonight and let me know what you think!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Cheesy Mashed Potatoes
01
ROAST GARLIC
Preheat the oven to 400°F. Place unpeeled garlic cloves on foil, drizzle with olive oil, wrap, and roast for 20 minutes until tender. Squeeze from skins and mash into a paste.
02
SOFTEN POTATOES
While the garlic roasts, add potatoes to a large pot, cover with cold water, and season with salt. Bring to a boil, then simmer 15–18 minutes until tender. Drain well.
03
MASH
Return potatoes to the pot and mash until mostly smooth.
04
ADD AND MIX
Stir in roasted garlic, butter, cream cheese, cheddar, milk, salt, and pepper until smooth and creamy.
05
SERVE
Top with fresh chives and serve. Enjoy!
Serving Ideas
- Serve alongside veggies like roasted golden beets, sautéed leeks, beet greens, or roasted cabbage steaks.
- Serve with vegan meatloaf, a vegetarian roast, or your favorite protein.
- Add a dollop of cashew gravy, a drizzle of hot sauce, or a sprinkle of rosemary salt before serving.
- Top with caramelized onions, sliced green onions, sautéed mushrooms, toasted breadcrumbs (gluten-free if necessary), a drizzle of herby olive oil.
- These mashed potatoes can also be baked in a casserole dish with extra cheese on top for a bubbly, golden finish.
Kristen’s Top Tips
- While Yukon golds are perfect for this recipe, you can also use Russet potatoes.
- Adjust the texture to fit your preferences. You can mash and mix until super smooth or leave small bits of potato throughout for chunky mashed potatoes (my preference!).
- Cut the potatoes into evenly-sized chunks so they cook at the same rate.
- Mix the ingredients while the potatoes are still hot so they absorb the cheese, milk, and butter better. If you mix the ingredients after the potatoes have cooled considerably, you will want to mix in the ingredients over low heat on the stovetop to ensure the the cheese and butter melt well and result in a smoother result.
- Use a potato ricer or potato masher if possible. If you use a blender or food processor to mash the potatoes they are more likely to turn gluey. A gentle mash works best.
- It’s best to use cheese shredded from a block for this recipe. If possible, avoid using pre-shredded cheese, as it often contains anti-caking agents that prevent it from melting smoothly.
- Tasty variations include stirring in diced roasted jalapeños for heat, adding smoked paprika for smoky depth, mixing in chopped rosemary, thyme, or sage for an herby twist, topping with steamed broccoli for a veggie boost, drizzling with truffle oil for a gourmet touch, or swapping some of the cream cheese for sour cream for some tang!
More Delicious Potato Recipes You Might Enjoy
Cheesy Mashed Potatoes Recipe
Ingredients
- 2 ½ pounds Yukon Gold potatoes peeled and cut into chunks
- 5 cloves garlic unpeeled
- ½ cup unsalted butter
- 4 ounces cream cheese softened
- 1 cup sharp white cheddar cheese shredded
- ½ cup whole milk or plant-based milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh chives chopped
Instructions
- Preheat the oven to 400°F. Place unpeeled garlic cloves on a small piece of foil, drizzle lightly with olive oil, wrap, and roast for 20 minutes until soft.
- While the garlic roasts, place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15–18 minutes until fork-tender. Drain well.
- Squeeze the roasted garlic from skins and mash into a smooth paste.
- In the same pot, return the potatoes and mash until mostly smooth. Add the roasted garlic, butter, cream cheese, cheddar, milk, salt, and pepper, stirring until creamy and well combined.
- Sprinkle with fresh chives before serving.
- Enjoy!
