Cheesy Garlic Mashed Potatoes
Cheesy Garlic Mashed Potatoes
Ingredients
- 2 pounds Russet potatoes, peeled and quartered
- 4 Garlic cloves, minced
- 1/2 cup Unsalted butter, melted
- 1/2 cup Milk, warm
- 4 ounces Cream cheese, softened
- 1 cup Cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Fresh chives, chopped, for garnish
Instructions
- 1
Place the peeled and quartered russet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain the potatoes thoroughly in a colander.
⏱️ 20 min
- 2
While the potatoes are cooking, in a small saucepan or microwave-safe bowl, gently melt the unsalted butter. Add the minced garlic to the melted butter and sauté over low heat for 1-2 minutes until fragrant, being careful not to brown the garlic. Set aside.
⏱️ 5 min
- 3
Return the drained hot potatoes to the empty pot. Add the warm milk, softened cream cheese, the melted garlic butter mixture, shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper. Using a potato masher or an electric mixer on low speed, mash the potatoes until smooth and creamy. Be careful not to overmix, as this can make the potatoes gummy.
⏱️ 5 min
- 4
Taste the mashed potatoes and adjust seasoning if necessary. Transfer the cheesy garlic mashed potatoes to a serving bowl. Garnish with fresh chopped chives before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Mashed Potatoes
Ingredients
- 2 pounds Russet potatoes, peeled and quartered
- 4 Garlic cloves, minced
- 1/2 cup Unsalted butter, melted
- 1/2 cup Milk, warm
- 4 ounces Cream cheese, softened
- 1 cup Cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Fresh chives, chopped, for garnish
Instructions
- 1
Place the peeled and quartered russet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain the potatoes thoroughly in a colander.
⏱️ 20 min - 2
While the potatoes are cooking, in a small saucepan or microwave-safe bowl, gently melt the unsalted butter. Add the minced garlic to the melted butter and sauté over low heat for 1-2 minutes until fragrant, being careful not to brown the garlic. Set aside.
⏱️ 5 min - 3
Return the drained hot potatoes to the empty pot. Add the warm milk, softened cream cheese, the melted garlic butter mixture, shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper. Using a potato masher or an electric mixer on low speed, mash the potatoes until smooth and creamy. Be careful not to overmix, as this can make the potatoes gummy.
⏱️ 5 min - 4
Taste the mashed potatoes and adjust seasoning if necessary. Transfer the cheesy garlic mashed potatoes to a serving bowl. Garnish with fresh chopped chives before serving hot.
⏱️ 3 min