Cheesy Mashed Potatoes

Our Cheesy Mashed Potatoes recipe is the ultimate comfort food and is the perfect pairing for your holiday menu or just weeknight dinners. These make-ahead mashed potatoes for a crowd can be reheated in your crockpot saving time and oven space. These creamy cheesy mashed potatoes are going to become one of your favorite recipes on the table during the holidays, they are on our Thanksgiving menu and are served for Christmas dinner. The creamy potatoes combined with the cheese and garlic make this recipe irresistible. 

Move over mash potatoes, these creamy mashed potatoes are the perfect side dish to compliment dinner. It’s an easy recipe that is very versatile. The best potatoes for this recipe are yukon golds, but you can use russets, yellow potatoes, red potatoes or even sweet potatoes. You can select different kinds of cheese to change the flavor. Instead of parmesan cheese, you could try sharp cheddar cheese, white cheddar cheese, or asiago cheese. Instead of cream cheese, you could opt for goat cheese or even sour cream. If you don’t have fresh garlic cloves on hand you can swap garlic powder.

Ingredients 

• 5 pounds Yukon gold potatoes or Russet potatoes, peeled and quartered
• 1/2 cup salted or unsalted butter
• 1/2 cup 2% milk (or whole milk or heavy cream for creamier potatoes)
• 1/2 cup fresh shredded parmesan cheese
• 2 ounces cream cheese
• 3-4 large cloves fresh garlic, minced
• 2 teaspoons salt
• black pepper to taste if desired
• green onions or fresh chives for garnish, optional

Ingredients to make mashed potatoes for a crowd:

• 10 pounds 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 ounces cream cheese
• 6-8 large cloves fresh garlic, minced
• 1 tablespoon salt
• black pepper to taste if desired
• green onions or fresh chives for garnish, optional

How To Make Cheesy Garlic Mashed Potatoes

Get started by gathering the ingredients, a large pot, and a potato ricer or hand mixer.

In a large stockpot, bring cold water and the quartered potatoes to a boil. Continue boiling potatoes until fork tender, about 30 minutes. Drain the cooked potatoes and add them back to the stockpot.

Once the potatoes are cooked you can add the seasonings. Add plenty of butter, milk, parmesan cheese, cream cheese, garlic, and salt to the large saucepan and stir. Using a potato masher or hand mixer, mash the potatoes to the consistency desired. 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. If they taste bland add more salt. If the potatoes are too thick, add a splash of milk, then stir adding more until the desired consistency is reached. 

Remember that this cheesy mashed potato recipe can be made a day or two before your holiday event and rewarmed in the crockpot or placed in a casserole dish and rewarmed in the oven the day of the event.

Recipe Tips and Tricks

• Cut Evenly: When you quarter the potatoes, try to make them all roughly the same size. This ensures that they cook evenly.
• Season the Boiling Water: Add a generous pinch of salt to the boiling water before adding the potatoes. This will help flavor the potatoes from the inside out.
• Drain Thoroughly: After boiling, make sure to drain the potatoes really well. You don’t want any excess water in your mashed potatoes, as it can make them watery.
• Warm the Milk and Butter: Consider warming the cold ingredients (milk and butter) before adding them to the potatoes. This helps the potatoes absorb the liquids better and results in a creamier texture. You can do this in a separate saucepan or in the microwave.

FAQ

Storage Instructions

To store leftovers, first, allow the potatoes to cool to room temperature. Then, transfer them into an airtight container or a resealable plastic bag, removing as much air as possible to prevent freezer burn. You can refrigerate mashed potatoes for up to 3-4 days.

If you want to store them for a longer period, place them in the freezer for up to 2-3 months. When reheating, add a little extra milk or butter as needed to restore their creaminess, and reheat on the stovetop or in the microwave until heated through. Be sure to stir them occasionally during reheating to ensure even warming.