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These cheesy creamy mashed potatoes are packed with delicious cheese, garlic, and onion for the perfect mashed potatoes – all the flavors my kids beg for!
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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Perfect Delicious Mashed Potatoes
Creamy mashed potatoes are my kids favorite at Thanksgiving – I love them alongside my brown bag roasted turkey and a hearty loaded green bean casserole for the ultimate indulgent meal.
Mashed potatoes are one of the essential sides on Thanksgiving – and getting a perfect creamy texture is essential in my house – my kids can be really picky about their potatoes, but this side is always a huge hit. They love all the extra cheese, and this dish holds up really well for leftovers (you can even prep these mashed potatoes the day before, then reheat with a bit more cream on Thanksgiving to save stovetop space!) – you’ll crave them anytime of year!
Of course these are essential on Thanksgiving with a delicious gravy, but cheesy mashed potatoes are also great alongside dinner with beef wellington, ribeye roast, even lobster tail!
How to Make Perfect Loaded Mashed Potatoes
First you will need to assemble the following ingredients:
- Russet potatoes (8) – russet are my favorite potatoes to mash because they have a really good creamy texture, you will want to peel and cube them.
- Salted butter (½ cup) – butter imparts a rich, creamy flavor that’s both distinct and subtle it also adds necessary fat and flavor to the potatoes.
- Onion (¼ cup) – onion has a pungent blend of sweetness and sharpness, often mellowing when cooked to release a deeper, caramelized richness.
- Garlic (2 tbsp) – Garlic possesses a robust, spicy pungency when raw, which transforms into a sweet and mellow richness when cooked.
- Milk (1 ½ cups) – Milk has a smooth, subtly sweet flavor with a creamy undertone, it gives the mashed potatoes a needed creaminess and great texture.
- Sour cream or Plain Greek Yogurt (1 cup) – sour cream and plain Greek yogurt are very similar in taste and texture, they will add the tang to these potatoes.
- Sea salt (1 ½ tsp) – sea salt is critical to get good flavor out of the potatoes, onions, and garlic.
- Black pepper (½ tsp) – a hit of black pepper adds a herbaceous kick to these potatoes, always use fresh ground pepper.
- Garlic powder (1 tsp) – Garlic powder offers a concentrated, slightly sweetened essence of garlic without the fresh bite.
- Onion powder (½ tsp) – Onion powder delivers a concentrated, savory taste of onion without its natural moisture and bite.
- Sharp cheddar cheese (1 cup) – Sharp cheddar cheese boasts a bold, tangy flavor with a rich, creamy texture that intensifies with age. It is my favorite cheese for these potatoes but you can use what you prefer.
Once you have assembled the ingredients, we will use this method:
- Boil potatoes. Bring a pot of salted water to a boil. Carefully add the peeled, cubed potatoes to the pot. Let boil until they easily fall apart when a fork is inserted into them. Drain them and set aside.
- Heat dairy. Add the butter to the pot and melt. Next add the onion and garlic and cook them in the hot butter about 5 minutes until fragrant and onion is translucent. Add the milk, sour cream, salt, pepper, garlic powder, and onion powder warm through.
- Process potatoes. Press the potatoes through a ricer into the pot of warm dairy. Alternately, you can use hand mixer to mix well. Combine with the cream and butter till creamy.
- Add cheese and adjust. Add the cheese to the mashed potatoes, taste, and season with more salt and pepper till it’s how you like it. If you oversalt it, you can add more milk to balance it out.
Tips and Tricks to Perfect Mashed Potatoes
Choose the Right Potato: Go for starchy potatoes like Russets or Yukon Golds; they mash up fluffier and absorb butter and cream better than waxy potatoes.
Salt the Water: Adding salt to the boiling water infuses the potatoes with flavor from the start.
Drain Well: After boiling, drain the potatoes and let them sit in the pot for a minute or two to allow excess moisture to evaporate, ensuring your mash isn’t watery.
Use Warm Dairy: Whether you’re adding milk, cream, or butter, ensure it’s warmed up. Cold dairy can make your potatoes gummy.
Mash by Hand: Use a potato masher or a ricer for the best texture. Avoid blenders or food processors which can overwork the potatoes, making them gluey.
Go Slow with Liquids: Add your chosen liquid (milk, cream) a little at a time. You can always add more if needed.
Season Generously: Don’t be shy with the salt. Taste as you go, and remember that potatoes can handle and benefit from good seasoning.
Keep them Warm: If you’re not serving immediately, place your pot of mashed potatoes over a simmering pot of water (double boiler style) to keep them warm without drying out.
Reheating Tips: If reheating, do so gently on the stove, adding a bit more butter or milk as needed to restore creaminess.
FAQs
Starchy potatoes, like Russets and Yukon Golds, are ideal for mashing due to their fluffy texture and ability to absorb butter and cream well.
Yes, you can prepare them a day ahead, store them in the refrigerator, and reheat gently on the stove, adding a bit of milk or butter to restore creaminess.
Gluey texture can result from overmixing or using a blender/food processor. Always use a hand masher or ricer for best results.
Yes, mashed potatoes can be frozen, but the texture may change slightly upon thawing. It’s best to reheat them slowly and mix in some additional butter or milk for creaminess.
Absolutely! Almond milk, soy milk, oat milk, and other alternatives can be used, as can non-dairy butter substitutes. The flavor profile may vary slightly based on your choice.
This is a matter of personal preference. Leaving the skins on provides a rustic texture and added nutrients. If you prefer smooth mashed potatoes, then peeling is recommended.
While these tools can be used, they can easily overwork the potatoes, leading to a gluey texture. For best results, stick to a hand masher or a ricer.
What to Serve With Cheesy Mashed Potatoes:
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Cheesy Creamy Mashed Potatoes Recipe
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Cheesy Creamy Mashed Potatoes
Equipment
Ingredients
- 8 medium Russet potatoes, peeled, and cubed
- ½ cup salted butter
- ¼ cup onion, diced
- 2 tbsp garlic, minced
- 1 ½ cups milk
- 1 cup sour cream or plain greek yogurt
- 1 ½ tsp sea salt, plus more to taste
- ½ tsp fresh ground black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 cup sharp cheddar cheese, shredded
Instructions
- Bring a large pot of water to a boil.
- Drop the peeled and cubed potatoes into the water and boil until fork tender.
- Drain the potatoes and return the pot to the stovetop.
- Add the butter to the pot and melt. Add the onion and garlic to the hot butter and cook for about 5 minutes.
- Add the milk, sour cream, salt, pepper, garlic powder, and onion powder. Heat through then set aside.
- Push the potatoes through a ricer into the milk/cream mixture, or alternatively, add the potatoes to the cream and cream with a hand mixer. Combine well with the cream and butter mixture.
- Fold the cheese into the mashed potatoes, taste, and season with more salt and pepper to your taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
