Garlic Double Cheddar Mashed Potatoes are ultra creamy, warm, and packed with melty white cheddar and sharp cheddar. The potatoes get mashed until they're silky, then baked with a blanket of bubbly cheese on top. They're the kind of holiday side dish everyone loads their plate with first.
I make mashed potatoes a lot, but cheesy garlic mashed potatoes hit different. They're simple, comforting, and exactly what people crave on busy weeknights or holidays. And honestly, who doesn't want mashed potatoes with garlic and cheese that actually taste cheesy?
Whenever I want a guaranteed crowd-pleaser, I go straight for this recipe or my Boursin Mashed Potatoes recipe. It gives real garlic flavor and a real cheesy melt, far from bland. I've been making this double-cheddar version for every holiday for years. People ask for the recipe before they even sit down.
After making them literally hundreds of times, I've figured out exactly how much cheddar and garlic to add so the flavor lands perfectly without drowning out the mashed potatoes. Leftovers are the best over shepherd's pie, by the way. And if you're serving Chicken Piccata with Mashed Potatoes, this is the upgraded version you'll want under that lemony sauce.
Jump to:
- Why These Double Cheddar Garlic Mashed Potatoes Are The Best
- Ingredient Notes and Quick Swaps
- Choosing The Right Potato (Quick Guide)
- What You'll Need
- How to Make Garlic and Cheese Mashed Potatoes Step by Step
- Expert Tips to Avoid Common Mistakes
- Fun Flavor Boosters We Love
- Garlic Cheddar Mashed Potatoes Serving Suggestions
- Storing, Reheating, and Make-Ahead Tips
- Common Questions
- More Potato Sides
- Garlic Double Cheddar Mashed Potatoes
Why These Double Cheddar Garlic Mashed Potatoes Are The Best
- They have the perfect creamy texture with the best balance of white and sharp cheddar
- The recipe uses real garlic flavor without being too punchy
- They're so simple and made with everyday ingredients
- Must have for holidays and picky eaters
Ingredient Notes and Quick Swaps
Russet Potatoes - They mash light and fluffy. Yukon gold works too for a richer texture.
Garlic - Fresh minced garlic gives the boldest flavor. Jar garlic works when you're in a rush. Roasted garlic gives a sweeter, mellow flavor.
Cheddar - I like the mix of sharp cheddar and white cheddar. You can try mild cheddar, extra sharp, or even a little Gouda.
Sour cream and milk - Light sour cream and non-fat milk work fine, just expect a slightly lighter texture.
See the recipe card for full information on ingredients and quantities
Choosing The Right Potato (Quick Guide)
| Potato Type | Texture | How They Work in Mashed Potatoes |
| Russet Potatoes | Light, fluffy, high-starch | Mash into a chunkier texture. Good for rustic garlic mashed potatoes, but not ideal for super smooth cheddar versions. |
| Yukon Gold Potatoes | Creamy, medium-starch | Make richer, denser mashed potatoes with a naturally buttery feel. Great for cheesy, extra-creamy mashes. |
| Red Potatoes | Waxy, low-starch | Mash into a chunkier texture. Good for rustic garlic mashed potatoes but not ideal for super smooth cheddar versions. |
| White Potatoes | Slightly waxy | Can become gummy if overmixed. Not the best choice for light and fluffy mashed potatoes. |
| Fingerling Potatoes | Firm, waxy | Don’t break down smoothly. Not recommended. |
| Baby Gold Potatoes | Creamy, waxy | Make dense, skin-on mashed potatoes. Works for rustic mash. |
What You'll Need
- Stand mixer with the paddle attachment OR hand mixer OR potato masher/ricer
- Large pot
- Optional: Baking dish if you want the cheesy baked top
How to Make Garlic and Cheese Mashed Potatoes Step by Step
Step 1: Boil the potatoes until tender.
Step 2: Mash with butter, garlic, and seasoning
Step 3: Mix in sour cream and milk until creamy. Fold in cheese.
Step 4: Place in a baking dish and top with cheese.
Step 5: Bake at 375 for 10 minutes and broil for 5-7 minutes.
Instant Pot: Place potatoes in the Instant Pot and cover with water. Add a pinch of salt. Cook potatoes on high pressure for 8 minutes, quick release, drain well, and follow the same mixing steps.
See the recipe card for more details.
Expert Tips to Avoid Common Mistakes
When you've made garlic cheddar mashed potatoes as many times as I have, you learn exactly where people mess them up and exactly how to fix it!
- Start potatoes in cold water so they cook evenly and don't fall apart.
- Allow the potatoes to steam dry off any excess water after draining before mixing to avoid watery mash.
- Use real block cheese instead of pre-shredded. Pre-shredded has anti-caking agents that stop it from melting smoothly.
- Don't over-mix. That's how you get gluey potatoes. Choosing high starch potatoes is the best for this because they fall apart more easily and require less work to achieve a smooth texture. Learn more about why mashed potatoes get gluey.
- Taste as you go. Cheddar adds natural saltiness. Adjust seasonings at the end.
Fun Flavor Boosters We Love
- Add roasted garlic instead of minced garlic
- Top with crispy bacon
- Mix in chives or green onions
Garlic Cheddar Mashed Potatoes Serving Suggestions
Pair alongside other side dishes like Crispy Prosciutto Brussel Sprouts, Parmesan Roasted Green Beans, or Crack Green Beans, which are holiday favorites. It's great alongside Bacon Wrapped Pesto Chicken or Cast Iron Skillet Chicken Breast.
Storing, Reheating, and Make-Ahead Tips
- Refrigerate for up to 4 days
- Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat on the stove or microwave with a splash of milk. It's important to rehydrate the refrigerated mashed potatoes, which tend to dry out the longer they're stored.
- Make Ahead by assembling the potatoes fully, placing them in a baking dish, and topping with cheese. Refrigerate for up to 2 days, then bake right before serving.
Common Questions
Can I skip the baked version?
How can I keep garlic and cheese mashed potatoes warm for a party or holiday meal?
Why did my mashed potatoes turn out gummy?
Are cheddar garlic mashed potatoes gluten-free?
More Potato Sides
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Garlic Double Cheddar Mashed Potatoes
Equipment
- Electric mixer, potato masher/ricer, or hand mixer
- large pot
- baking dish optional
Ingredients
- 3 lb russet potatoes peeled and chopped into even chunks
- 4 tablespoons butter
- 8 oz sour cream
- ½ milk warmed for a smoother finish
- 1 tablespoon minced garlic
- 1 teaspoon garlic powder
- 2 teaspoons salt plus more to taste
- 1 teaspoon black pepper
- 1 cup sharp cheddar cheese plus more as a cheesy topping while baking
- 1 cup white cheddar cheese plus more as a cheesy topping while baking
- Parsley for garnish
Instructions
- Place the potatoes in a large pot, cover with cold water, add a pinch of salt.
- Bring to a boil, then reduce to a simmer and cook 15-20 minutes until fork-tender.
- Drain well and return the potatoes to the warm pot so the excess liquid can evaporate.
- Add the butter, minced garlic, garlic powder, salt, and black pepper. Mash until the butter melts into the potatoes.
- Stir in the sour cream and milk until smooth and creamy. Add a splash more milk if needed.
- Fold in half the sharp cheddar and half the white cheddar while the potatoes are still warm so the cheese melts evenly.
- Spread the mashed potatoes into a baking dish. Sprinkle the remaining cheese evenly over the top.
- Bake at 375 for 10 minutes or until the cheese is melted. Optional: Then broil on low for 5-7 minutes or until the top is browned slightly. Let it sit for a few minutes before serving. Top with parsley for garnish.
Instant Pot
- Place potatoes in instant pot and cover with water. Add a pinch of salt. Cook potatoes on high pressure for 8 minutes, quick release, drain well and follow the same mixing steps.
Video
Notes
- Refrigerate for up to 4 days
- Freeze for up to 2 months. Thaw before reheating.
- Reheat on the stove or microwave with a splash of milk.
- Make Ahead by assembling the potatoes fully, placing them in a baking dish, and topping with cheese. Refrigerate for up to 2 days, then bake right before serving.
- Start potatoes in cold water so they cook evenly and don't fall apart.
- Allow the potatoes to steam dry off any excess water after draining before mixing to avoid watery mash.
- Use real block cheese instead of pre-shredded.
- Don't over-mix. That's how you get gluey potatoes.
- Taste as you go. Cheddar adds natural saltiness. Adjust seasonings at the end.
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