The BEST Mashed Potatoes – Incredibly buttery and creamy homemade mashed potatoes that are packed full of flavour from the garlic and cheese. They’re easy to make and are the perfect addition to any meal!
BEST Mashed Potatoes Recipe
Cheesy garlic mashed potatoes. Yep, that’s what we have here, and they are absolutely delicious!
These homemade mashed potatoes are buttery, creamy, loaded with flavours from garlic and cheddar cheese, and are very easy to make.
All you need are a few simple ingredients you probably already have at home, and you’ll have this irresistible side dish served up in no time.
These mashed potatoes are an all-time favourite in my house, and I’m sure your family and friends will love them too!
Looking for more side dishes? Check out our Hasselback Potatoes.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this recipe. You can find the recipe card at the bottom of this post for the complete list with their measurements.
- Potatoes: Peeled and cut into even-sized cubes.
- Garlic cloves: You’ll need 4 cloves, peeled.
- Salt: For the pan of water.
- Unsalted butter: Cubed.
- Double/heavy cream: Microwaved until warm. You can use whole milk or half and half, but for a more luxuriously creamy mash, stick to heavy cream.
- Mature cheddar cheese: Grated.
- Salt and black pepper: To taste.
How to make The BEST Mashed Potatoes
To make this mash, simply place the chopped potatoes into a large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch.
Add the salt and garlic cloves.
Turn the heat to high and bring to a boil. Reduce the heat to low to maintain a simmer, and continue to cook until the potatoes are fork-tender – about 15 – 20 minutes.
NOTE: You don’t want to overcook the potatoes. Once the potatoes can be easily pierced with a fork, they are done. If you overcook the potatoes, they’ll soak up too much water and may result in a more gluey texture.
Drain the potatoes and garlic cloves. Using a potato masher, mash the potatoes and garlic together until smooth.
NOTE: Do NOT use a food processor or blender. This will result in a gluey mash.
Add the butter and stir until melted and combined. Add the cream and cheese, and stir until smooth and combined.
Taste and adjust with salt and pepper.
Top with extra melted butter and some chopped parsley or chives, if desired. Serve and enjoy!
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
The Best Potatoes for Mashed Potatoes
The best potatoes to use for mashed potatoes are the floury, starchy ones. They work best to achieve a fluffy yet creamy mash.
- UK: I recommend Maris Piper.
- US: Russets. Or for a more creamy, buttery mash, use Yukon Golds.
These Mashed Potatoes are:
- super quick and easy to make
- incredibly buttery and creamy
- packed full of flavour from the garlic and cheese
- the perfect addition to any meal!
How long will these mashed potatoes last? This mash is best served fresh, however, any leftovers can be stored in an airtight container and refrigerated for 2 – 3 days.
Reheat in the microwave or in a saucepan over medium heat until piping hot. You may need to heat with a little milk to add creaminess back to the potatoes.
NOTE: This recipe yields 4 generous servings. You can easily double the recipe if needed.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!
Try these recipes next!
- Baked Chicken Tenders
- Honey Garlic Pork Chops
- Bacon and Cheese Scones
- Lemon Garlic Pasta via Choosing Chia