Garlic and Cheese Mashed Potatoes

Garlic and Cheese Mashed Potatoes are the ultimate comfort food side dish. Made with creamy Yukon gold potatoes, cheddar cheese, parmesan, plenty of butter, cream cheese, and roasted garlic that turns soft and caramelized in the oven. Whether you’re serving them for Sunday dinner, Thanksgiving, or Christmas, this recipe is one you’ll come back to again and again.

Garlic and Cheese Mashed Potatoes are one of those sides that bring everyone to the table a little faster. They’re warm, cheesy, and loaded with that roasted garlic flavor that makes the whole kitchen smell amazing. This is the kind of dish that feels just right next to roasted chicken, but it’s equally at home on a holiday table piled high with turkey and gravy.

Looking for more delicious side dishes to round out your meal? Try some of my favorites below.

• Hot Honey Brussels Sprouts
• Apple Pie Baked Beans with Bacon
• Honey Glazed Brown Sugar Carrots
• Pull Apart Bread Rolls
• Apple Fennel Slaw

Why You’ll Love These Garlic Mashed Potatoes

• Creamy and rich texture- Yukon gold potatoes give these mashed potatoes a naturally buttery texture, while the cream cheese and sour cream make every bite velvety smooth.
• Roasted garlic- Roasting the garlic brings out a soft, caramelized sweetness that blends perfectly with the sharp cheddar cheese.
• Cheesy goodness- A mix of cheddar, Parmesan, and cream cheese gives these mashed potatoes the perfect melty, creamy texture.
• Crowd-pleasing side- I haven’t met a person who doesn’t love mashed potatoes. This side dish is a winner and fits perfectly on your Thanksgiving or Christmas table.
• Easy to make ahead- You can roast the garlic and prep the potatoes in advance, then finish everything just before serving.

Ingredient Notes and Substitutions

• Gold potatoes- These potatoes are naturally creamy and give the mashed potatoes a rich texture. Peel them and cut into similar-sized chunks so they cook evenly. You could also use Russets for a fluffier texture or red potatoes for a slightly firmer bite.
• Cheese- Using a mix of sharp cheddar and Parmesan gives the creamiest texture. For the best results, grate the cheese by hand.
• Cream cheese- Use full-fat cream cheese. Let it sit at room temperature to soften before mixing.
• Sour cream- Adds a tanginess and extra creaminess. I use full-fat sour cream, but you can substitute plain Greek yogurt if you prefer a slightly lighter version.
• Salted butter- Use a good-quality butter for the best flavor. Unsalted butter works too; just adjust the salt.
• Olive oil- A drizzle of olive oil helps the garlic cloves roast evenly.
• Garlic- I use two garlic bulbs, which I roast whole inside the oven.
• Chives- Chopped chives add a fresh, bright garnish. You can also swap with parsley or sliced green onions.

How To Make Cheesy Mashed Potatoes

STEP 1: Roast the garlic. First, slice the tip off a whole garlic bulb to expose the cloves. Then, drizzle with a little olive oil, season with salt and pepper, wrap tightly in foil, and roast in the oven at 350℉ for 45-60 minutes, until the cloves are golden and caramelized.

STEP 2: Prep the potatoes. Meanwhile, rinse, peel, and dice the gold potatoes into evenly sized chunks. Next, place the potatoes in a pot and cover with cold, heavily salted water. Bring to a boil and cook until a knife slides easily through the potatoes. Then, drain and return them to a pot.

STEP 3: Mash with butter and garlic. Add the softened butter and squeeze the roasted garlic cloves into the potatoes. Mash everything together until smooth and well combined.

STEP 4: Add the cheeses. Next, stir in the cream cheese and sour cream and mix until the mixture is silky smooth. Then, fold in the Parmesan and half of the cheddar cheese. Finally, season generously with salt and pepper to taste.

STEP 5: Bake. Preheat oven to 375℉. Then, transfer the mashed potatoes to a baking dish. Top with additional melted butter and the remaining cheddar cheese. Bake for 20 minutes, until golden and bubbly.

Tips For Success

• Room temperature ingredients. Letting the sour cream and cream cheese sit out for 45-60 minutes before mixing ensures they fold easily into the hot potatoes, creating a smooth, creamy texture without cooling them down.
• Roast the garlic carefully. Keep an eye on your garlic while it roasts. Depending on your oven, it may take 45-60 minutes. You want the cloves soft, golden, and caramelized, not dark or burnt.
• Cut potatoes evenly. Make sure your potato chunks are similar in size so they cook evenly. This helps prevent lumps and ensures every bite is perfectly tender.
• Don’t over mix. Mash just until combined. Over mixing can make the potatoes gummy instead of creamy.
• Bake for a golden, bubbly finish. Adding a little extra butter and/or cheese on top before baking gives the mashed potatoes a lovely layer of texture and creates a golden, bubbly finish that makes them extra delicious.

Frequently Asked Questions

What To Do with Leftovers

Storing: Let these Garlic and Cheese Mashed Potatoes cool completely at room temperature before transferring them to an airtight container. They can be stored in the fridge for up to 3-4 days. For longer storage, you can freeze them for up to 2 months.

Reheating: If frozen, thaw the mashed potatoes in the fridge overnight first. Then, reheat gently on the stovetop over low heat, stirring occasionally, or bake in a covered dish in the oven at 350℉ until warmed through. If you prefer the microwave, heat them in 30-second increments, stirring in between, until hot and creamy.