Cheesy Mashed Potatoes Recipe
Creamy, cheesy mashed potatoes that turn out rich and irresistible every time, a true comfort food favorite!
Servings: 6 servings
Calories: 441kcal
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!
Video
Notes
Storage and Reheating
Keep any leftover mashed potatoes in an airtight container, then store in the refrigerator for up to 4 days. You can also portion them into freezer-safe containers and keep them in the freezer for up to 2 months. Thaw the portions overnight if planning to serve the next day.
You can reheat the potatoes in the oven, microwave, or on the stove. Stir often and add milk, shredded cheeses, or cream to restore creaminess.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 36g | Protein: 10g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 398mg | Potassium: 884mg | Fiber: 4g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 39mg | Calcium: 210mg | Iron: 2mg
