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Cheesy Mashed Potatoes Recipe with Cheddar and Garlic

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These perfectly creamy and cheesy mashed potatoes are made with Yukon Gold potatoes, half and half, garlic, and plenty of cheddar cheese. It’s a flavorful side dish that’s easy to make and perfect for weeknight family meals.

These garlicky cheesy mashed potatoes are made with cheddar and cream cheese and topped with fresh chives. I add extra cheese and a pat of butter on top on my bowl for good measure before diving in.

My whole family loves this recipe and there’s never ever any leftovers. Perfect for a quick weeknight side dish (or main dish, we aren’t judging!).

Marrekus likes to use a potato ricer for mashed potatoes, but you can also use a wire masher. Either way, you’ll get the perfect mashed taters, not too thick or thin, and the right amount of texture. Think homestyle goodness.

What you’ll love about this recipe:

  • RICH FLAVOR – The combo of half and half, butter, cream cheese, and sour cream creates rich, creamy flavor.
  • CHEESY GOODNESS – Incorporating shredded cheddar cheese makes these mashed potatoes irresistible.
  • CROWD PLEASER – These cheesy mashed potatoes are loved by kids and adults, making it a great choice for your next family meal.


  • Yukon gold potatoes
  • Half and half
  • Shredded cheddar
  • Sour cream
  • Cream cheese
  • Fresh garlic cloves
  • Unsalted butter
  • Fresh chives
  • Kosher salt
  • Black pepper

Recipe Substitutions and Variations

  • Potatoes: Replace yellow potatoes with russet potatoes for a fluffier texture. Use red potatoes for a slightly firmer texture and an earthy flavor. Follow the same cooking instructions.
  • Different Kinds of Cheese: Swap out cheddar cheese for Parmesan cheese, or use a mix of both. Parmesan adds a sharp, nutty flavor. Try using different cheeses like goat cheese, Gruyere, Monterey Jack, or a smoked cheese for a different flavor profile.
  • Dairy: Replace half and half with heavy cream for an even richer texture. Use whole milk for a lighter option.
  • Garlic: Substitute fresh minced garlic with roasted garlic for a sweeter, milder garlic flavor. Use granulated garlic or garlic powder if fresh garlic is not available.

Can I Use Pre-Shredded Cheese? 

Yes, you can use pre-shredded cheese in your cheesy mashed potatoes recipe. It’s convenient and saves time compared to shredding cheese yourself.

Keep in mind, pre-shredded cheese has anti-caking agents that can affect its meltability and texture. Pre-shredded cheese may also have a milder flavor due to processing and additives.

While it saves time, consider these factors and adjust seasoning as necessary to ensure your mashed potatoes still come out flavorful and creamy.

Cheesy Mashed Potatoes Recipe

  1. Prepare the Potatoes: Peel and quarter the Yukon golds. Recommended: Place the potato pieces in a large bowl filled with cold water and ice cubes. Let them sit for 15 minutes. This helps remove excess starch and makes for fluffier mashed potatoes.
  2. Cook the Potatoes: Place potatoes in a large pot, add enough salted water to cover them, and bring to a boil. Cook until the potatoes are fork tender, about 15-20 minutes.
  3. Mash the Potatoes: Drain potatoes and return them to the pot. Mash the potatoes using a potato masher or a potato ricer until smooth.
  4. Add Dairy and Garlic: Stir in the half and half, butter, and garlic until well combined.
  5. Mix in Cheeses and Sour Cream: Add the cream cheese and 1 1/2 cups of shredded cheddar cheese. Mix well. Stir in the sour cream until everything is fully incorporated.
  6. Blend for Smoothness: Use an electric hand mixer to mix everything until the mashed potatoes are smooth and creamy.
  7. Season: Taste the mashed potatoes and adjust with salt and pepper as needed.
  8. Serve: Transfer mashed potatoes to a serving dish. Top with the remaining 1/2 cup of shredded cheddar cheese and sprinkle with chopped chives.

Recipe Tips & Tricks

  • Use starchy potatoes like russet or Yukon Gold for fluffy, creamy mashed potatoes. For a firmer texture, red potatoes work well.
  • Cut potatoes into uniform pieces to ensure they cook evenly. This prevents some pieces from being overcooked while others are undercooked.
  • Place the potatoes in a pot of cold water before bringing it to a boil. This helps the potatoes cook more evenly and prevents the outside from becoming mushy before the inside is done.
  • Add lots of kosher salt to the boiling water. This will enhance their flavor a ton.
  • Cook the potatoes until they are just fork-tender. Overcooking can make them waterlogged and gummy.
  • Using room temperature or even warm dairy ingredients can help the potatoes absorb the ingredients better and stay fluffy.
  • Mix the potatoes until just smooth. Overmixing can cause a gluey texture.
  • A potato masher or a ricer is best for mashing potatoes. A hand blender or mixer can be used for a smoother texture but be careful not to overmix.
mississippi pot roast without pepperoncini

What to Serve with Cheesy Garlic Mashed Potatoes

Mashed potatoes pair well with a variety of main dishes and sides. Some great options include:

Leftover Cheesy Mashed Potatoes

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, warm them on the stovetop over low heat or in the microwave, adding a splash of milk or cream to restore their creamy texture.

More Potato Recipes

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Cheesy Mashed Potatoes Recipe with Cheddar and Garlic

  • Author: Krysten and Marrekus Wilkes
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: side dish
  • Method: stovetop
  • Cuisine: american


Perfectly creamy and cheesy mashed potatoes are made with Yukon Gold potatoes, half and half, garlic, and plenty of cheddar cheese. 


  • 2 pounds Yukon gold potatoes
  • 1 cup half and half
  • 2 cups shredded mild or sharp cheddar cheese, divided
  • ½ cup sour cream
  • 4 ounces cream cheese, at room temperature
  • 13 fresh garlic cloves, minced
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons chopped fresh chives (or green onions, fresh parsley, etc.)
  • Salt and black pepper, to taste


  1. Place peeled and quartered potatoes in a bowl of ice water for 15 minutes to remove excess starch.
  2. Transfer potatoes to a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  3. Drain potatoes and return them to the pot. Mash until smooth using a potato masher or ricer.
  4. Stir in half and half, butter, and minced garlic until well combined.
  5. Mix in cream cheese and 1 1/2 cups shredded cheddar. Stir in sour cream until fully integrated.
  6. Use an electric hand mixer to blend until creamy.
  7. Adjust seasoning with salt and pepper to taste.
  8. Transfer to a serving dish, top with remaining 1/2 cup cheddar cheese, and garnish with chopped chives.

Keywords: cheesy mashed potatoes

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