Creamy, cheesy, and bursting with garlic flavor, these mashed potatoes are the perfect comforting side dish. Tender russet potatoes are blended with rich butter, aromatic garlic, and a blend of cheddar and Parmesan cheeses for an irresistible, velvety texture. Garnished with fresh herbs, they make any meal feel special.
Why You’ll Love This Recipe
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Rich and Creamy Texture thanks to heavy cream and butter
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Garlicky Goodness with sautéed garlic for depth of flavor
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Loaded with Cheese – Cheddar and Parmesan for a savory punch
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Easy to Prepare with simple, wholesome ingredients
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Perfect for Any Occasion – from holiday dinners to casual weeknight meals
Ingredients Breakdown
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2 lbs russet potatoes, peeled and diced — The creamy, fluffy potato base.
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4 cloves garlic, minced — Adds aromatic, savory depth.
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½ cup unsalted butter — Provides rich, smooth flavor.
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1 cup heavy cream (or milk) — Makes the potatoes extra creamy.
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1 cup shredded cheddar cheese — Adds sharp, melty cheesiness.
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½ cup grated Parmesan cheese — Brings a nutty, salty kick.
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Salt and black pepper to taste — Essential seasoning.
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Chopped fresh chives or parsley (for garnish) — Adds color and fresh herbaceous notes.
Tips and Tricks
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For Extra Creaminess: Use warm cream to keep the potatoes fluffy.
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Don’t Overmix: For best texture, mix just until combined to avoid gluey potatoes.
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Add Heat: Toss in a pinch of cayenne or red pepper flakes for a spicy kick.
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Use a Ricer: For the smoothest mash, try using a potato ricer instead of a masher.
Variations and Customizations
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Loaded Style: Top with bacon bits and green onions.
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Herbed Version: Add rosemary or thyme to the butter for extra aroma.
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Vegan Option: Use plant-based butter, vegan cheese, and unsweetened almond milk.
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Make it a Casserole: Transfer to a baking dish, sprinkle with cheese, and broil until bubbly.
Pairing Suggestions
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Roast chicken, turkey, or beef
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Grilled sausage or pork chops
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Steamed broccoli or green beans
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A crisp green salad for balance
Storage Instructions
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Reheat: Warm in the microwave or on the stovetop with a splash of milk or cream to restore creaminess.
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Freeze: Freeze mashed potatoes for up to 2 months. Thaw overnight in the fridge and reheat gently.
Popular Questions
Can I make this ahead of time?
Yes! Prepare a day in advance and reheat with a bit of milk or cream before serving.
What’s the best potato for mashed potatoes?
Russet or Yukon Gold potatoes offer the best texture – fluffy and smooth.
Can I use pre-shredded cheese?
Freshly grated cheese melts better and has no added anti-caking agents, making it ideal.
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