Who doesn’t love a good plate of mashed potatoes? It’s the ultimate comfort food, isn’t it? But what if I told you that your favorite side dish could be even better? We’re talking about taking those humble spuds and transforming them into something truly special: creamy, dreamy Garlic Mashed Potatoes. Trust me, once you go garlic, you won’t go back!
This isn’t just any old mashed potato recipe. We’re infusing it with aromatic garlic and a generous helping of cheese to create a side that’s rich, flavorful, and incredibly satisfying. It’s a game changer for busy weeknights or even special occasions. Let’s get cooking and make some seriously tasty Garlic Mashed Potatoes!
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Why You’ll Love This Recipe
Honestly, there’s so much to adore about this particular take on mashed potatoes. First off, it’s incredibly easy. You don’t need any fancy equipment or advanced cooking skills to pull off these magnificent Garlic Mashed Potatoes.
It’s also a fantastic way to elevate a classic. The addition of fresh garlic and two kinds of cheese transforms a simple side into a star. You get that wonderful savory depth from the garlic, plus the irresistible creaminess and tang from the cheese. It truly hits the spot.
This recipe is also super customizable. Love extra garlic? Go for it! Want to try different cheeses? Be my guest! It’s a forgiving dish that lets you play around a bit. Plus, it’s a real crowd pleaser. Everyone, from the pickiest eaters to the most discerning foodies, seems to fall head over heels for these flavorful spuds.
And let’s not forget the budget friendly aspect. Potatoes are always a great value, and adding a few simple ingredients turns them into a luxurious dish without breaking the bank. It’s a comforting, no fuss option that delivers big on taste, making it perfect for any home cook looking for a delicious, easy to follow recipe.
Ingredients
Gathering your ingredients is the first step to making these incredible Garlic Mashed Potatoes. Here’s what you’ll need to create this comforting side dish. We’re using fresh ingredients for the best flavor, so try not to skimp!
- 2.5 lbs of Yukon gold potatoes, about 6 regular to large sized potatoes
- 4 tablespoons salted butter or grassfed butter
- 4 garlic cloves, peeled and minced
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup cheddar cheese, grated from a block
- 1/2 cup parmesan cheese, grated fine from a block
- 2 teaspoons fresh parsley, chopped
Step By Step Instructions
Alright, let’s get down to business! Making these Garlic Mashed Potatoes is super straightforward. Just follow these steps, and you’ll have a delicious, creamy dish ready in no time. Precision is key, but don’t stress too much; cooking should be fun!
Step 1: Prep the Potatoes
First things first, grab a large pot and fill it with water, then bring it to a boil on your stovetop. While the water is heating up, wash and scrub your Yukon gold potatoes thoroughly. Peel each potato, then chop them into about 6 chunks each. This helps them cook evenly and quickly.
Step 2: Cook the Potatoes
Once your water is at a rolling boil, carefully add the chopped potatoes into the pot. Let them cook for 15 to 20 minutes, or until they are fork tender. You want them soft enough to easily break apart. This is crucial for truly fluffy Garlic Mashed Potatoes.
Step 3: Infuse the Garlic Butter
While the potatoes are boiling away, grab a small pan. Melt the 4 tablespoons of salted butter over medium to low heat on your stovetop. Add the minced garlic into the pan and cook it for 60 to 90 seconds, just until it becomes wonderfully fragrant. Don’t let it brown! Transfer this amazing garlic butter to a separate bowl to stop the cooking process and prevent the garlic from getting bitter.
Step 4: Mash ‘Em Up
When your potatoes are tender, strain the water immediately. Transfer the hot potatoes to a stand mixer bowl fitted with a beater attachment. If you’re using a hand mixer or a classic potato masher, a large bowl will do the trick just fine. Get ready to transform them into creamy goodness.
Step 5: Add the Good Stuff (Dairy and Seasoning)
Right over the potatoes in the bowl, add in that fragrant garlic butter you made earlier. Next, add the sour cream, 1/4 cup of the whole milk, and the salt and pepper. Begin to blend on medium low speed until everything is well combined and the potatoes start to smooth out. This is where the magic happens for your Garlic Mashed Potatoes.
Step 6: Fold in the Cheese and Parsley
Now for the cheesy part! Toss in the 3/4 cup of grated cheddar cheese and the 1/2 cup of finely grated parmesan cheese. Add half of your fresh chopped parsley too. Continue to blend until your Cheese Mashed Potatoes are smooth. If you like a few delightful lumps, that’s perfectly fine too!
Step 7: Adjust and Serve
Take a look at your potatoes. If they seem a bit too thick for your liking, pour in the remaining 1/4 cup of milk to thin them out. Remember, the amount of milk can vary based on your potatoes, so adjust as needed. Give them a taste and add more salt and pepper if you think they need it. Note: I usually use the full 1/2 cup milk, but it really depends on the batch.
Finally, transfer your delicious Garlic Mashed Potatoes to a serving bowl. Top with the rest of that fresh parsley for a pop of color and extra flavor. Serve them up hot and enjoy every single bite! These Cheesy Mashed Potatoes Recipe will be a hit!
How To Store Leftovers
Got some of these amazing Garlic Mashed Potatoes left over? Lucky you! Storing them properly means you can enjoy that creamy goodness for another meal. It’s pretty simple to keep them fresh and tasty.
First, let your mashed potatoes cool completely at room temperature. Don’t leave them out for more than two hours. Once they’ve cooled, transfer them to an airtight container. This is key to preventing them from drying out or absorbing strange fridge odors. You can store them in the refrigerator for up to 3 to 4 days.
When you’re ready to reheat, you have a few options. For best results, gently reheat them on the stovetop over low heat, adding a splash of milk or even a pat of butter to bring back that creamy texture. Stir frequently to prevent sticking. You can also microwave them in short bursts, stirring in between, again adding a little liquid if needed.
Some folks even like to turn their leftover Garlic Mashed Potatoes into a Baked Mashed Potatoes Recipe! Just spread them into a baking dish, top with a little more cheese or breadcrumbs, and bake until heated through and golden brown. It’s a great way to repurpose them with a new twist.
Tips
Want to make your Garlic Mashed Potatoes even better? Here are a few handy tips and tricks to ensure perfect results every single time. These little insights can make a big difference in the final dish.
First, always use Yukon gold potatoes. They have a naturally creamy texture and a slightly buttery flavor that’s just perfect for mashing. Russet potatoes can work, but they tend to be a bit starchier and drier, so you might need more liquid. Waxy potatoes, like red or new potatoes, aren’t ideal as they can become gummy when mashed.
Don’t overmix your potatoes! This is a common pitfall. Overmixing can release too much starch, leading to a gummy, gluey texture instead of light and fluffy. Mix just until combined and smooth. A few small lumps are totally fine and even preferred by some.
For the garlic, make sure it’s minced fine. If you love a stronger garlic flavor, you can roast the garlic cloves first before mincing them. Roasting brings out a sweeter, milder, and more complex garlic taste without the raw bite. Just wrap the head in foil with a drizzle of olive oil and bake until soft.
Freshly grated cheese is always best. Pre shredded cheeses often contain anti caking agents that can affect the melt and texture. Grating your own cheddar and parmesan from blocks will give you a much creamier, smoother result in your Cheese Mashed Potatoes.
As for what goes with mashed potatoes, the possibilities are endless! They are a fantastic side for roasted chicken, steak, meatloaf, or even a simple pan seared salmon. Don’t forget hearty stews and gravies too. They soak up all that delicious sauce beautifully. These Garlic Mashed Potatoes really are versatile.
Conclusion
There you have it! A truly easy, unbelievably flavorful recipe for Garlic Mashed Potatoes that’s sure to become a staple in your kitchen. This dish proves that comfort food doesn’t have to be complicated to be absolutely delicious. With simple ingredients and straightforward steps, you can create a side dish that’s rich, creamy, and utterly satisfying.
Whether you’re making it for a special holiday meal or just jazzing up a regular weeknight dinner, these Cheesy Mashed Potatoes Recipe will impress everyone at the table. So, go ahead, give this recipe a try. You’ll love how easy it is to make and how wonderfully it tastes. Happy cooking!
FAQ
Can I Use Different Kinds of Potatoes?
While Yukon gold potatoes are highly recommended for their creamy texture, you can use Russet potatoes. Just be aware that Russets might result in a slightly drier, fluffier mashed potato, and you may need to adjust the milk content to achieve your desired consistency. Avoid waxy varieties like red or new potatoes as they can become gummy when mashed.
What if I Don’t Have a Stand Mixer?
No problem at all! A hand mixer works perfectly fine for these Garlic Mashed Potatoes. If you don’t have an electric mixer, a good old fashioned potato masher will do the trick. Just make sure your potatoes are extra tender before mashing to ensure a smooth result. It just might take a little more elbow grease!
Can I Make These Garlic Mashed Potatoes Ahead of Time?
Yes, you certainly can! You can prepare the Garlic Mashed Potatoes a day or two in advance. Store them in an airtight container in the refrigerator. When ready to serve, gently reheat on the stovetop over low heat, adding a splash of milk or cream and a pat of butter to restore their creamy texture. Stir often until heated through.
How Can I Add More Flavor to My Cheesy Mashed Potatoes?
Beyond the garlic and cheese, you can try a few things! Consider adding a pinch of onion powder or a dash of smoked paprika for extra depth. A dollop of cream cheese or even a bit of cream instead of milk can make them extra rich. Fresh chives or green onions as a garnish also add a lovely fresh kick to your Cheese Mashed Potatoes.
Creamy Garlic Mashed Potatoes
This isn’t just any mashed potato recipe. We infuse it with aromatic garlic and two kinds of cheese to create a side that’s rich, flavorful, and incredibly satisfying. It’s a game-changer for busy weeknights!
Requirements
Ingredients
Instructions
- First things first, grab a large pot and fill it with water, then bring it to a boil on your stovetop. While the water is heating up, wash, scrub, peel, and chop your Yukon gold potatoes into chunks.
- Once your water is at a rolling boil, carefully add the chopped potatoes into the pot. Let them cook for 15 to 20 minutes, or until they are fork tender.
- While the potatoes are boiling, melt the 4 tablespoons of salted butter in a small pan over medium-low heat. Add the minced garlic and cook for 60 to 90 seconds until fragrant, but not browned. Transfer the garlic butter to a separate bowl.
- When your potatoes are tender, strain the water immediately. Transfer the hot potatoes to a stand mixer bowl, or a large bowl if using a hand mixer or classic potato masher.
- Pour the garlic butter over the potatoes. Add the sour cream, 1/4 cup of the whole milk, salt, and pepper. Begin to blend on medium-low speed until the potatoes start to smooth out.
- Toss in the grated cheddar cheese, parmesan cheese, and half of the fresh chopped parsley. Continue to blend until the mashed potatoes are smooth.
- If the potatoes seem too thick, pour in the remaining 1/4 cup of milk to thin them out. Taste and add more salt and pepper if needed. Transfer to a serving bowl, top with the remaining parsley, and serve hot.
Notes
For the best results, use Yukon gold potatoes. They have a naturally creamy texture and buttery flavor perfect for mashing.
Don’t overmix your potatoes! This can release too much starch, leading to a gummy, gluey texture. Mix just until combined and smooth.
Freshly grated cheese is always best. Pre-shredded cheeses often contain anti-caking agents that can affect the melt and texture.
Nutrition
Calories
Sugar
Fat
Carbs
