This Best Mashed Potatoes Recipe is a simple and cheesy side dish that is guaranteed to make fluffy, creamy mashed potatoes every time! Never pasty or gluey, we are sure you will LOVE this Cheesy Garlic Mashed Potatoes Recipe

top view of mashed potatoes recipe in a pot

Why We Love This Best Mashed Potatoes Recipe

Today I want to share my Best Mashed Potatoes Recipe because, at my house, mashed potatoes are revered as the utmost decadent comfort food.

Since they are so rich, I don’t make them often. So when I do, I take careful precautions to make sure my potatoes are just right. 

I’m sure we’ve all had the experience of sitting down to a highly anticipated meal with a heaping portion of creamy potatoes, only to find them gummy and lackluster.

What a waste of potatoes and butter!

We believe the best mashed potatoes always include cheese and garlic, and always have a fluffy texture.

These cheesy mashed potatoes are rich, herbaceous, and inviting.

You can make garlic mashed potatoes on the stovetop alone, or pop them in the oven so they puff into potato clouds.

Ready to get started?

With just a few tips, you too can make perfect buttery fluffy potatoes every time.

single serving of this mashed potatoes recipe

Ingredients You Need

  • Yukon gold potatoes or russet potatoes
  • Garlic cloves – to infuse some flavor into the potatoes while boiling
  • Unsalted butter – and lots of it!
  • Half & half – for extra creamy mashed potatoes
  • Fontina cheese – Can’t find fontina cheese? Use any easy-melting cheese you like!
  • Salt and pepper – to taste
  • Chives for garnishing
Chopped up potatoes in a pot ready to boil and become tender

Equipment You Will Need

  • Large Pot
  • Peeler 
  • Knife 
  • Colander 
  • Potato Masher (Or Electric Mixer)
  • Microwave-Safe Bowl
  • Spoon

If you want to bake it, you will need a large sauté pan (like a cast iron skillet) or ceramic baking dish to use in the oven.

Top view of these freshly mashed potatoes

How To Make Creamy Homemade Mashed Potatoes

Set out the cold ingredients to bring them to room temperature. Set a large pot of cold water on the stovetop. Peel the potatoes and cut into 1-inch cubes. Add them to the cold water immediately, so that they do not brown. Add the garlic and 1 tablespoon of salt to the water and bring to a boil. Once boiling, lower the heat and simmer for 10-14 minutes, until you can easily cut the potatoes with a butter knife.

Drain the potatoes and immediately mash. Do this with a potato masher, a ricer, or by placing them in a bowl of an electric mixer and beating. Mash the potatoes until almost completely smooth. Do not over-mash!

Place the butter and half & half in a microwave-safe bowl and warm so that the butter melts into the half & half. Or, gently warm them up in a small saucepan.

top view of these potatoes with cheese ready to stir in

Once the potatoes are mashed, add the butter mixture to the potatoes and mix to incorporate. Then stir in the cheese and salt and pepper to taste. Serve the hot, fluffy mashed potatoes as-is or bake. Baking makes them even better!

To bake: For a crispy top, preheat the oven to 350 degrees F. Scoop the mashed potatoes into a large oven-safe sauté pan or casserole dish. Sprinkle an additional 1/2 cup of shredded fontina cheese, and bake for 20 minutes. Once out of the oven, sprinkle with chopped chives and serve warm!

roasted garlic potatoes with signs of butter melts

Serving Suggestions

Mashed potatoes go with nearly everything, right? That is what makes them a seriously amazing dish dish option. You can simply throw some steamed veggies and rotisserie chicken on top of a bed of these creamy mashed potatoes, and you will have an amazing meal! If you are looking for some other options to pair here, try some of my own personal favorites:

Check Out The Recipe Card Below For How To Make Mashed Potatoes + Video. Enjoy!

small saucepan with these cheesy potatoes

Tips & Tricks for the Best Mashed Potatoes

  1. Use the right kind of potatoes. The best potatoes for mashed potatoes is a starchy buttery-flavored potato like Yukon Golds. Using potatoes with less starch will create less fluffy potatoes.
  2. Peel and dunk. Once you’ve peeled your potatoes, don’t let them sit out on the counter and brown. Immediately place them in water in a large bowl so they don’t oxidate.
  3. Use cold water. Placing the potatoes in hot water creates uneven cooking. Even though it might take a few minutes longer to boil, always start with cold water.
  4. Infuse flavor. Adding salt and garlic while the potatoes are cooking is a great way to get flavor down deep into the potatoes. Toss them in the pot when you turn on the burner.
  5. Don’t overcook the potatoes. The moment a butter knife slices easily through a potato chunk, (proving it is nice and tender) remove the pot from the heat and drain. You don’t want the potatoes to absorb too much water.
  6. Don’t over-mash the potatoes. The starch in the potatoes is a good thing, but will cause the potatoes to turn gummy if you mash them to death. Before adding anything to the potatoes, mash them well with a potato masher, a potato ricer (for the smoothest potatoes,) or by beating them in an electric mixer. The moment they are smooth… STOP MASHING. If using a mixer, be extra careful about over-mixing! *In my opinion, a POTATO RICER makes the smoothest, fluffiest potatoes.
  7. Add warm ingredients. Don’t add cold butter, cream, or cheese to the mashed potatoes. They mix in best when they are warm or at least room temperature. I like to warm the cream and butter prior to pouring them into the potatoes for a nice smooth finish.
  8. Get cheesy. You don’t have to add cheese to mashed potatoes, but why wouldn’t you?! Cheese offers so much flavor and richness. Plus, if you decide to bake them, it offers extra lifting power!
  9. Season at the end. You added salt to the water at the beginning of the potato cooking process, but don’t forget to taste and season them again with salt and pepper once they are otherwise completely done.
  10. To bake or not to bake, that is the question. If you have time, always bake your mashed potatoes. For the lightest fluffiest mashed potatoes recipe with garlic… Add cheese and bake so that the potatoes puff up and form a crispy top.
top view of the best mashed potatoes recipe

Frequently Asked Questions

What are the best potatoes for mashing?

I used Yukon gold potatoes, but you can use any kind that you like best as long as they are starchy! Russet potatoes or Idaho potatoes are both great options, too. You can even make these with sweet potatoes!

What kinds of cheese go good with mashed potatoes?

Any cheese that will melt is good to use here! Think cheddar, provolone, or muenster cheeses. It is best to shred them from a block instead of using pre-shredded cheese since pre-shredded cheese doesn’t melt as good.

What can I substitute for half & half?

Instead of half & half, you can also use heavy cream or whole milk!

How should I serve mashed potatoes?

Serve your mashed potatoes as is, or top them off with fresh herbs like chives or green onions, sour cream, and bacon! You can also serve these with a simple homemade gravy.

How long do leftovers last in the fridge?

You can store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. To reheat, simply pop in the microwave until heated through!

Small bowl full of these potatoes ready to be served.

Looking for More Holiday Side Dish Recipes? Be Sure to Also Try:

Check the printable recipe below for nutritional information including calories, carbohydrates, protein, cholesterol, sodium, fiber, and vitamin c percentages.

The Best Mashed Potatoes Recipe on ASpicyPerspective.com
Print Recipe
5 stars (42 reviews)
Leave a Review »

Best Mashed Potatoes Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
The Best Mashed Potatoes Recipe is a simple and cheesy side dish. With our tips to make your potatoes fluffy, not pasty, we are sure you will LOVE this recipe!
Servings: 12 servings

Ingredients

Instructions

  • Set out the cold ingredients to bring to room temperature. Set a large pot of cold water on the stovetop. Peel the potatoes and cut into 1-inch cubes. Add them to the cold water immediately so they do not brown. Add the garlic and 1 tablespoon salt to the water and bring to a boil. Once boiling, lower the heat and simmer for 10-14 minutes, until you can easily cut the potatoes with a butter knife.
  • Drain the potatoes and immediately mash. Do this with a potato ricer, potato masher, or by placing them in the bowl of an electric mixer and beating. Mash the potatoes until completely smooth. Do not over-mash!! (Ricers are the best choice for smooth and fluffy potatoes.)
  • Place the butter and half & half in a microwave-safe bowl and warm so that the butter melts into the half & half.
  • Once the potatoes are mashed, add the butter mixture to the potatoes and mix to incorporate. Then mix in the cheese and salt and pepper to taste. Serve the hot fluffy mashed potatoes as-is or bake. (Baking makes them even better!)
  • Baking instructions: For a crispy top, preheat the oven to 350 degrees F. Scoop the mashed potatoes into a large sauté pan. Sprinkle with an additional 1/2 cup shredded fontina cheese, and bake for 20 minutes. Once out of the oven sprinkle with chopped chive and serve warm.

Video

Notes

Can’t find fontina cheese? Use any easy-melting cheese you like!

Nutrition

Serving: 0.5cup, Calories: 358kcal, Carbohydrates: 25g, Protein: 11g, Fat: 24g, Saturated Fat: 15g, Cholesterol: 73mg, Sodium: 205mg, Potassium: 829mg, Fiber: 4g, Sugar: 0g, Vitamin A: 745IU, Vitamin C: 22mg, Calcium: 205mg, Iron: 6.2mg
Course: dinner, Side Dish
Cuisine: American
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by Swiss Diamond Cookware. All opinions are our own.

Share This Recipe With Friends!