Our Cheesy Mashed Potatoes recipe is the absolute BEST mashed potatoes around. These make-ahead mashed potatoes for a crowd can be reheated in your crockpot saving time and oven space.
Cheesy Garlic Mashed Potatoes are going to become one of your favorite dishes on the table during the holidays. The creamy potatoes combined with the cheese and garlic make this recipe irresistible.
I have been perfecting these make-ahead mashed potatoes for years. They only come out at Thanksgiving since they are so decadent.
Over the years, I have tried to make this recipe many different ways and I have to say that the ingredients and directions that I am sharing today are key to a delicious dish. As always, my crockpot comes in handy because I make this recipe a day in advance and rewarm in the slow cooker the day of our holiday event.
Ingredients
- 5 lbs. Yukon gold potatoes or Russet potatoes, peeled and quartered
- 1/2 cup salted or unsalted butter
- 1/2 cup 2% milk (or half and half for creamier potatoes)
- 1/2 cup fresh shredded parmesan cheese
- 2 oz. cream cheese
- 3-4 large cloves fresh garlic, minced
- 2 tsp. salt
Ingredients to make for a crowd:
- 10 lbs. Yukon gold potatoes, peeled and quartered
- 1 cup butter
- 1 cup 2% milk (or half and half for creamier potatoes)
- 1 cup fresh shredded parmesan cheese
- 4 oz. cream cheese
- 6-8 large cloves fresh garlic, minced
- 1 tbsp. salt
How To Make
Get started by gathering your ingredients, a large stockpot, and a potato masher or hand mixer.
In a large stockpot, boil potatoes until softened, about 30 minutes. Then, drain the potatoes and add them back to the stockpot.
PRO TIP: I typically peel the potatoes before boiling because that is what my family prefers. However, you can also make this recipe by leaving the peel on the potatoes.
Add the butter, milk, parmesan cheese, cream cheese, garlic, and salt to the stockpot and stir.
INGREDIENT SWAP: You can swap the parmesan cheese with shredded cheddar cheese, white cheddar, mozzarella or your personal favorite.
Using a potato masher or hand mixer, mash the potatoes to the consistency desired.
PRO TIP: Be careful not to over mix the potatoes. When potatoes are mixed, starch is released. If too much starch is released, the potatoes will become gummy and unappetizing.
Once the potatoes are mashed, do a quick taste test to make sure the dish is salted to taste.
Remember that these garlic mashed potatoes with cheese can be made a day or two before your holiday event and rewarmed in the crockpot the day of the event.
If the potatoes are too thick, pour 1/8 cup milk at a time and stir until the desired consistency is reached.
Happy Holidays! I hope this dish is enjoyed by your family and guests as much as mine. For other delicious holiday sides, check out these recipes:
More Recipes
- Sweet Potato Crunch
- Christmas Pretzel Treats
- No Bake Fudge
- Perfect Cranberry Sauce
- Vodka Cranberry Cocktail Spritzer
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Cheesy Mashed Potatoes
Ingredients
- 5 lbs. Yukon gold potatoes, peeled and quartered
- 1/2 cup butter
- 1/2 cup 2% milk, or half and half for creamier potatoes
- 1/2 cup fresh shredded parmesan cheese ✅
- 2 oz. cream cheese ✅
- 3-4 large cloves fresh garlic, minced
- 2 tsp. salt
To Make For A Crowd
- 10 lbs. Yukon gold potatoes, peeled and quartered
- 1 cup butter
- 1 cup 2% milk, or half and half for creamier potatoes
- 1 cup fresh shredded parmesan cheese ✅
- 4 oz. cream cheese ✅
- 6-8 large cloves fresh garlic, minced
- 1 tbsp. salt
Instructions
- ⭐️Boil the potatoes. In a large stockpot, boil potatoes until softened, about 30 minutes. Drain.5 lbs. Yukon gold potatoes, peeled and quartered
- ⭐️Add the ingredients. To the drained potatoes, add butter, milk, parmesan cheese, cream cheese, garlic, and salt.1/2 cup butter, 1/2 cup 2% milk, or half and half for creamier potatoes, 1/2 cup fresh shredded parmesan cheese, 2 oz. cream cheese, 3-4 large cloves fresh garlic, minced, 2 tsp. salt
- ⭐️Mash the potatoes. Using a potato masher or hand mixer, mash the potatoes to the consistency desired. Don't overmix.
- Serve. Serve immediately or keep warm in a crockpot or oven at low heat.
Notes
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Jillian says
The best mashed potatoes I’ve ever made.
Christina says
The garlic didn’t cook at all while stirring, so it was still raw when eating it. Didn’t go over well with the kids. Salvaged it by making potato pancakes the next day.