Name: Cheesy Garlic Mashed Potatoes Recipe
Ingredients: Potatoes (3 lbs): The foundation of our dish! For the best creamy mashed potatoes, opt for starchy potatoes like Russet or Yukon Gold. Russet potatoes are high in starch and low in moisture, resulting in incredibly fluffy mashed potatoes. They tend to absorb flavors beautifully, making them a great choice for this recipe.; Yukon Gold potatoes are slightly less starchy but have a naturally buttery flavor and creamy texture. They hold their shape a bit better than Russets and offer a slightly richer taste. You can use either type, or even a combination of both, depending on your preference.; Garlic (1 whole head): The aromatic hero! We’ll be roasting a whole head of garlic to bring out its sweet and mellow side. Using fresh, plump garlic cloves is essential for the best flavor.; Olive Oil (2 tablespoons): Used for roasting the garlic, olive oil helps to soften the cloves and enhance their flavor. A good quality extra virgin olive oil will add a subtle fruity note.; Butter (8 tablespoons, unsalted): Butter is crucial for richness and flavor in mashed potatoes. Unsalted butter allows you to control the saltiness of the dish. Using high-quality butter will make a noticeable difference in the final taste.; Milk (1 cup, whole milk recommended): Milk adds moisture and creaminess to the mashed potatoes. Whole milk is preferred for its richness, but you can use 2% milk if you prefer. For even richer potatoes, consider using half-and-half or heavy cream (see variations in the tips section).; Cream Cheese (4 ounces, softened): This is the secret ingredient that takes the creaminess to the next level! Softened cream cheese blends seamlessly into the hot potatoes, creating a velvety smooth texture and a subtle tang that complements the garlic and cheese.; Shredded Cheese (1 ½ cups): The cheesy finale! You have options here: Sharp Cheddar: Provides a classic cheesy flavor and melts beautifully.; Monterey Jack: A mild and creamy cheese that melts exceptionally well, creating a gooey texture.; Gruyere: Offers a nutty and slightly complex flavor that pairs wonderfully with garlic and potatoes.; A Blend: For the best of both worlds, consider using a blend of cheddar and Monterey Jack, or cheddar and Gruyere. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and has a fresher flavor.; Fresh Parsley (2 tablespoons, chopped, for garnish – optional): Adds a pop of freshness and color as a garnish. Other fresh herbs like chives or thyme would also work well.; Salt and Black Pepper: Essential seasonings to enhance all the flavors. Kosher salt is recommended for its clean taste, and freshly ground black pepper adds a pungent kick.

Ingredients

To create these heavenly Cheesy Garlic Mashed Potatoes, you’ll need a few key ingredients, each playing a vital role in the final flavor and texture:

Potatoes (3 lbs): The foundation of our dish! For the best creamy mashed potatoes, opt for starchy potatoes like Russet or Yukon Gold.
- Russet potatoes are high in starch and low in moisture, resulting in incredibly fluffy mashed potatoes. They tend to absorb flavors beautifully, making them a great choice for this recipe.
- Yukon Gold potatoes are slightly less starchy but have a naturally buttery flavor and creamy texture. They hold their shape a bit better than Russets and offer a slightly richer taste. You can use either type, or even a combination of both, depending on your preference.
Garlic (1 whole head): The aromatic hero! We’ll be roasting a whole head of garlic to bring out its sweet and mellow side. Using fresh, plump garlic cloves is essential for the best flavor.
Olive Oil (2 tablespoons): Used for roasting the garlic, olive oil helps to soften the cloves and enhance their flavor. A good quality extra virgin olive oil will add a subtle fruity note.
Butter (8 tablespoons, unsalted): Butter is crucial for richness and flavor in mashed potatoes. Unsalted butter allows you to control the saltiness of the dish. Using high-quality butter will make a noticeable difference in the final taste.
Milk (1 cup, whole milk recommended): Milk adds moisture and creaminess to the mashed potatoes. Whole milk is preferred for its richness, but you can use 2% milk if you prefer. For even richer potatoes, consider using half-and-half or heavy cream (see variations in the tips section).
Cream Cheese (4 ounces, softened): This is the secret ingredient that takes the creaminess to the next level! Softened cream cheese blends seamlessly into the hot potatoes, creating a velvety smooth texture and a subtle tang that complements the garlic and cheese.
Shredded Cheese (1 ½ cups): The cheesy finale! You have options here:
- Sharp Cheddar: Provides a classic cheesy flavor and melts beautifully.
- Monterey Jack: A mild and creamy cheese that melts exceptionally well, creating a gooey texture.
- Gruyere: Offers a nutty and slightly complex flavor that pairs wonderfully with garlic and potatoes.
- A Blend: For the best of both worlds, consider using a blend of cheddar and Monterey Jack, or cheddar and Gruyere. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and has a fresher flavor.
Fresh Parsley (2 tablespoons, chopped, for garnish – optional): Adds a pop of freshness and color as a garnish. Other fresh herbs like chives or thyme would also work well.
Salt and Black Pepper: Essential seasonings to enhance all the flavors. Kosher salt is recommended for its clean taste, and freshly ground black pepper adds a pungent kick.

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Instructions

Let’s get cooking! Follow these simple steps to create the most decadent Cheesy Garlic Mashed Potatoes you’ve ever tasted:

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top ¼ inch of the garlic head to expose the cloves. Drizzle the exposed cloves with olive oil (about 1 tablespoon) and wrap the garlic head tightly in aluminum foil. Roast for 40-45 minutes, or until the cloves are soft and fragrant. Let the garlic cool slightly before handling.
Prepare the Potatoes: While the garlic is roasting, peel the potatoes and cut them into 1-2 inch chunks. Place the potatoes in a large pot and cover them with cold water. Add about 1 tablespoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without resistance.
Drain and Dry the Potatoes: Once the potatoes are cooked, drain them thoroughly in a colander. Return the potatoes to the empty pot and place the pot back on the stovetop over low heat for 1-2 minutes. This will help to evaporate any excess moisture and prevent watery mashed potatoes. Stir the potatoes gently while they dry.
Squeeze the Roasted Garlic: Once the roasted garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl. They should easily slip out. Mash the roasted garlic cloves with a fork until they form a smooth paste.
Mash the Potatoes: Add the butter and softened cream cheese to the pot with the warm potatoes. Using a potato ricer, food mill, or potato masher, mash the potatoes until smooth and creamy. Avoid over-mashing, especially if using a food processor or electric mixer, as this can lead to gluey mashed potatoes. If using a hand masher, work gently and stop when the potatoes are mostly smooth.
Incorporate Milk and Roasted Garlic: Gradually pour in the warm milk, mixing until the mashed potatoes reach your desired consistency. Stir in the roasted garlic paste and season generously with salt and black pepper to taste. It’s important to warm the milk before adding it to the potatoes. Cold milk can lower the temperature of the potatoes and make them less creamy.
Add the Cheese: Stir in ¾ cup of the shredded cheese until it is melted and incorporated into the mashed potatoes. Taste and adjust seasoning if needed.
Transfer to a Baking Dish (Optional but Recommended): For extra cheesy goodness and a beautiful presentation, transfer the mashed potatoes to a greased oven-safe baking dish. Sprinkle the remaining ¾ cup of shredded cheese evenly over the top of the mashed potatoes.
Bake or Broil (Optional): For a bubbly, golden-brown cheese topping, you have two options:
- Bake: Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
- Broil: For a quicker option, broil on low heat for 2-3 minutes, watching carefully to prevent burning, until the cheese is melted and golden brown.
Garnish and Serve: If desired, garnish with chopped fresh parsley before serving. Serve hot and enjoy the cheesy, garlicky mashed potato perfection!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 25g
Protein: 10g
Cholesterol: 80mg