Cheesy Mashed Potatoes with Garlic & Sour Cream (Easy)
Creamy, cheesy mashed potatoes made with garlic and sour cream, the perfect side dish for any meal or special occasion. Smooth, rich, and full of flavor, this easy mashed potato recipe pairs beautifully with your Thanksgiving or weeknight dinner.
Equipment
- Dutch Oven or Large Pot
- Measuring cups and spoons
- Potato Masher
Ingredients
- 2½ lbs Yukon Gold potatoes peeled and cut into chunks
- 4 cloves garlic peeled
- 4 tablespoons unsalted butter
- ½ cup whole milk warm
- ½ cup heavy cream warm
- 1 cup shredded white cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Salt
- ½ teaspoon ground black pepper
- 2 tablespoons sour cream
- Chopped fresh chives for garnish
Instructions
Boil the potatoes and garlic
- Add peeled potato chunks and whole garlic cloves to a large pot. Cover with cold, salted water by about 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are very tender when pierced, 15–20 minutes.
Drain and dry for fluffier mash
- Drain well, then return potatoes and garlic to the warm pot. Let them sit uncovered for 2–3 minutes so excess moisture steams off—this little pause helps the potatoes soak up the dairy and turn extra creamy.
Mash until smooth
- Using a potato masher, ricer, or hand mixer, mash the potatoes and garlic until smooth and fluffy, with no big lumps.
Stir in the dairy for creaminess
- Add butter, warm milk, and warm cream. Stir gently until fully incorporated and silky. Warming the dairy prevents gumminess and keeps the mash light.
Make them cheesy & tangy
- Mix in cheddar, Parmesan, and sour cream. Stir just until the cheese melts and the potatoes become rich and velvety. Taste and season with salt and black pepper.
Finish and serve
- Spoon into a serving bowl. Top with a little melted butter and a sprinkle of chopped chives. Serve hot with your favorite mains, these cheesy mashed potatoes are a cozy win for weeknights or your holiday table.
Notes
- Pick the right potatoes: Yukon Gold (buttery and naturally creamy) or Maris Piper are ideal for smooth, rich mash.
- Shred cheese fresh: Block cheese melts cleaner than pre-shredded, giving you a silky finish without graininess.
- Cut evenly: Keep potato chunks the same size so they cook at the same pace—no gluey bits, no undercooked pieces.
- Stir smart: Use a wooden spatula when mixing; it’s gentle on the potatoes and can soak up a touch of extra moisture.
- Adjust the texture: If the mash feels too thick, loosen it with a small splash of warm milk until it’s just right.
Nutrition
Serving: 1 servingCalories: 295kcalCarbohydrates: 26.8gProtein: 8gFat: 17.9gSaturated Fat: 11.1gSodium: 153mgFiber: 3.1gSugar: 2.4g
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