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Cheesy Garlic Mashed Potatoes

Cheesy garlic mashed potatoes combine tender Yukon Golds with warm garlic butter, sour cream, and melted sharp cheddar. The potatoes are simmered until fork-tender, then mashed until creamy for a flavorful side dish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 2 tsp kosher salt divided
  • 6 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.75 cup whole milk
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp black pepper

Method
 

  1. Put the potatoes in a large pot and cover with cold water by 1 inch.
  2. Stir in 1 teaspoon of the salt.
  3. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  4. While the potatoes cook, melt the butter in a small saucepan over low heat.
  5. Add the garlic and cook for 1 minute, stirring, until fragrant but not browned.
  6. Stir in the milk and warm until steaming, then remove from the heat.
  7. Drain the potatoes well and return them to the pot.
  8. Set the pot over low heat for about 1 minute, shaking gently, to evaporate excess moisture.
  9. Remove the pot from the heat and mash the potatoes until mostly smooth.
  10. Stir in the warm garlic-butter mixture, sour cream, cheddar, the remaining 1 teaspoon salt, and the black pepper until creamy and the cheese is melted.

Notes

For the creamiest texture, evaporate excess moisture from the drained potatoes before mashing. Refrigerate leftovers for 3–4 days; freezing is not recommended because the texture can change. Plain Greek yogurt can replace the sour cream if desired.