Best Mashed Potatoes

Best Mashed Potatoes Recipe – a simple and cheesy side dish. With our tips to make your potatoes fluffy, not pasty, we are sure you will LOVE this Cheesy Garlic Mashed Potatoes Recipe! 

Our 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!

Cheesy Garlic Mashed Potatoes

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.

Here’s what you’ll need:

• Yukon gold potatoes – or russet potatoes
• Garlic cloves
• Unsalted butter
• Half & half
• Fontina cheese – Can’t find fontina cheese? Use any easy-melting cheese you like!
• Salt and pepper
• Chives – for garnishing

What Equipment You Will Need:

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

Then 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.

How To Make The Best Mashed Potatoes Ever

1. Use the right kind of potatoes. I suggest going with 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 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!

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 best mashed potatoes recipe with garlic… Add cheese and bake so that the potatoes puff up and form a crispy top. #Heaven

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

Best Potatoes Tips

It also helps if you have amazing cookware to cook them in, like this nonstick, safe, and earth-friendly vessel from Swiss Diamond Cookware.

I am crazy over this cookware, guys. It’s sealed with a special coating made with real diamond dust so that it is completely non-porous. No pores means no sticking.

The mashed potatoes just slide right out. Plus, Swiss Diamond Cookware is oven-safe!

Frequently Asked Questions

How Long Do Leftovers Last In The Fridge?

You can store the leftovers in an airtight container in the refrigerator for 3 to 5 days. 

What Cheese Can I Use Besides Fontina Cheese?

Any good melting cheese will work… cheddar, provolone, muenster.

What Can I Substitute For the Half & Half?

You can also use heavy cream instead of half & half, or whole milk. 

What Kind Of Potatoes Can I Use?

I used Yukon yellow potatoes, but you could use any kind that you like best: russet potatoes, Idaho potatoes, red potatoes or even sweet potatoes make for great mashed potatoes. Just remember, starchy potatoes provide a better fluffy texture than waxy potato varieties.

What Can I Use To Top My Potatoes?

There are a few options that I rotate through… fresh herbs, chopped chives, an extra sprinkle of cheese, add a dollop of sour cream, or bacon.

MORE HOLIDAY SIDE DISH RECIPES

• Perfect Creamed Corn
• Mushroom Rice Pilaf
• Pressure Cooker Spiced Apples
• Maple Prosciutto Wrapped Sweet Potatoes
• Roasted Brussels Sprout Gratin
• Honey Butter Roasted Carrots
• Slow Cooker Thanksgiving Stuffing
• Tortellini Salad with Basil Vinaigrette
• Braised Brussels Sprouts with Sun Dried Tomatoes

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

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

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

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