Garlic Mashed Potatoes With Cheese Recipe

Prepare potatoes

Peel the potatoes (or leave half the skins on for texture) and cut them into roughly 1-1.5 inch evenly sized cubes so they cook uniformly.

Place the cut potatoes in a large pot and add enough cold water to cover them by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and a fork slides easily through them, about 12–15 minutes depending on size.

When tender, drain the potatoes thoroughly in a colander and return them to the still-warm pot. Tilt the pot over low heat for 30–60 seconds, stirring gently, to evaporate excess moisture. Remove from heat.

Roast or sauté garlic

While potatoes cook, mince the garlic finely. In a small skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the minced garlic and cook, stirring constantly, until fragrant and softened but not browned, about 1–1½ minutes. Remove from heat.

Alternatively, for a mellower garlic flavor: roast whole unpeeled cloves at 400°F (200°C) for 20–25 minutes until soft, then squeeze out and mash; use in place of sautéed garlic in the recipe.

Warm dairy

In a small saucepan or microwave-safe bowl, combine 2 tablespoons butter, the milk, and heavy cream and warm gently until the butter melts and the mixture is hot but not boiling (about 2–3 minutes). Warming prevents cooling the potatoes when you mash them.

Mash and combine

Use a potato ricer or masher to mash the drained potatoes back in the warm pot until mostly smooth with a bit of texture, depending on preference. Pour in the warm dairy mixture and the cooked garlic and butter, and stir gently to combine.

Stir in the grated sharp cheddar and 1/4 cup grated Parmesan until melted and fully incorporated. Taste and adjust seasoning.

Season the mashed potatoes with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If needed, adjust salt and pepper to taste. If the mash is too thick, add additional warm milk 1 tablespoon at a time until you reach desired creaminess.

Transfer the garlic mashed potatoes to a serving bowl. Dot the remaining 2 tablespoons butter on top to melt, sprinkle with chopped chives if using, and an optional extra pinch of Parmesan. Serve hot.