Cheddar Garlic Mashed Potatoes

Before Corey came into our lives, my kids LOVED those pre-packaged cheddar mashed potatoes. You know the ones… potato flakes, just add water, and presto – mashed potatoes! But when we met Corey, our limited world of starchy tubers forever changed when he whipped us up some Cheddar Garlic Mashed Potatoes from scratch!

The kids soon became “mashed potato snobs” and would only eat the real deal. It’s true the pre-package version is super quick to prepare but making your own really is simple to make and the taste is so, so much better. Let me show you …

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What do you need to make Cheddar Garlic Mashed Potatoes?

• Large-sized potatoes – 6 to 8, cleaned and cubed
• Butter – 1/2 cup
• Fresh garlic – 2 cloves, finely minced
• Whole milk – 1/2 cup
• Sour cream – 1/4 cup
• Cheddar cheese – 1 1/2 cup, shredded
• Salt + pepper – to your preferred taste
• Chives – fresh or dried, 2 tablespoons

How do you make Cheddar Garlic Mashed Potatoes?

You’re going to love how easy this is to make and you can totally adjust it to your taste and desired creaminess.

First, you will need 6 to 8 large-sized potatoes. Give them a good scrub in the water and once clean chop them into equal-sized cubes. If you or your family doesn’t like the outer skins within your mashed potatoes, go ahead and chop them off (as my husband likes to do – see the photo below!) or use a peeler and peel the skins off and then chop. Try to chop them all about the same size so they cook evenly and at the same time. This will make it much easier to mash.

Next, place the chopped potatoes into a large pot and fill with just enough water to cover about an inch over the tops of the potatoes.

Bring the water to a boil over high heat for about 25 minutes or until the potatoes are soft and tender. Pierce with a fork to check tenderness.

Once you’ve determined the potatoes are soft enough, drain the water from the pot.

Using a masher, begin to press firmly into all of the softened potatoes and mix together. Continue to mash and mix to remove any lumps.

Add butter, (finely minced) garlic, milk, sour cream, and mash together with a potato masher.

Stir in 1 cup of shredded cheddar cheese until fully combined and melted throughout.

Stir in salt and pepper to your preferred taste.

Sample the potatoes and add more milk or sour cream, to obtain the desired consistency.

You may even want a little more salt and pepper. Just keep taste testing until it is just perfect for you.

Top the mashed potatoes with the remaining shredded cheddar and chives.

How long can you store leftover Cheddar Garlic Mashed Potatoes?

I recommend storing in an airtight container and promptly refrigerating any leftovers. It is best to reheat and eat within 3 days.

Reheat in a microwave-safe container or place a few scoops in a skillet over low heat, stirring continuously until it reaches your desired temperature.

Or … use your leftover mashed potatoes to make Cheesy Chicken Baked Croquettes! These are super yummy!

Looking for more tasty recipes? Try one of these …

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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