Garlic Double Cheddar Mashed Potatoes
Garlic Double Cheddar Mashed Potatoes are creamy, cozy, and loaded with melty white and sharp cheddar. The potatoes get mashed until silky, then baked under a bubbly layer of cheese. It’s the holiday side dish everyone grabs first.
Servings: 8 Servings
Calories: 359kcal
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
Storage, Reheating, and Make Ahead
- 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.
Nutrition
Calories: 359kcal | Carbohydrates: 34g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 829mg | Potassium: 780mg | Fiber: 2g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 10mg | Calcium: 256mg | Iron: 2mg