Simple Cheesy Garlic Mashed Potatoes
This is my go-to when regular mashed potatoes feel too plain but I don't want to get fancy. The sharp cheddar and fresh rosemary make them taste way more expensive than they actually are.
Ingredients
Ingredients (~6 servings)
- 2 lbs Yukon gold potatoes
- 2 tsp minced garlic 2 large cloves
- 8 oz white cheddar cheese freshly grated
- 6 Tbsp salted butter melted
- 1/3 cup crème fraîche or sour cream
- 1 Tbsp rosemary finely minced
- 1/2 cup half-and-half warmed
- Kosher salt and white pepper to taste
Instructions
- Peel and wash 2 lbs Yukon gold potatoes, then cut into uniform halves or quarters.
- Place potatoes in a large pot and cover with 2 inches cold water and add generous pinches of salt.
- Bring to a rolling boil over medium-high heat and boil 18-20 minutes until fork tender.
- Drain potatoes and cover colander with a plate to steam for a few minutes.
- Mash potatoes until smooth using a masher, ricer, or hand mixer.
- Immediately stir in 2 tsp minced garlic.
- Stir in 8 oz grated white cheddar cheese one handful at a time until melted.
- Add 6 Tbsp melted butter, 1/3 cup sour cream, 1 Tbsp minced rosemary, 1/2 tsp kosher salt, and white pepper to taste.
- Add 1/4 cup warmed half-and-half, then add more one splash at a time until desired consistency is reached.
- Taste and adjust salt and pepper as needed.
Notes
To reheat, preheat oven to 350F, spoon potatoes into greased dish with a splash of half-and-half, cover with foil, and bake 20-30 minutes until hot. Store in airtight container in fridge up to 3-4 days.
Did you make this recipe?Let me know how you liked it below!