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Cheesy garlic mashed potato recipe

Cheesy garlic mashed potato recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Mashed potato

Mashed potato gets an upgrade in this baked side dish with added garlic, spring onions and Cheddar cheese.

3 people made this

IngredientsServes: 6

  • 1.4kg potatoes
  • 120ml hot milk
  • 120g plain cream cheese or cream cheese with herbs
  • 50g chopped spring onions, divided
  • 1 egg, lightly beaten
  • 3 tablespoons butter
  • 3 cloves garlic, crushed and chopped, or to taste
  • 1/2 teaspoon salt
  • 60g grated Cheddar cheese

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Place potatoes in a large pot and cover with salted water; bring to the boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.
  2. Preheat the oven to 190 C / Gas 5. Lightly grease a baking dish.
  3. Combine milk, cream cheese, 2/3 of the spring onions, egg, butter, garlic and salt together in a bowl. Add milk mixture to potatoes in the pot; mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining sliced spring onions.
  4. Bake in the preheated oven until lightly browned, about 40 minutes.

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Cheesy Garlic Instant Pot Mashed Potatoes Recipe

This is a sponsored post written by me on behalf of Dairy MAX. All opinions are 100% mine.

Instant Pot Mashed Potatoes are the gourmet way to eat mashed potatoes! You’ll be so glad you decided to make them!

We love how simple it is to cook with potatoes in the Instant Pot. Some of my favorite potato recipes include Instant Pot Beef & Cheesy Potatoes as well as Instant Pot Scalloped Potatoes.

Recipe Summary

  • 3 pounds Yukon Gold potatoes, or more as needed
  • ½ cup hot milk
  • ½ cup cream cheese, softened
  • ½ cup chopped green onions, divided
  • 1 egg, lightly beaten
  • 3 tablespoons butter
  • 3 cloves garlic, crushed and chopped, or to taste
  • ½ teaspoon salt
  • ½ cup shredded Cheddar cheese

Place potatoes into a large pot and cover with salted water bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.

Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish.

Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl. Pour onto the prepared potatoes. Mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.

Cheesy Garlic Scalloped Potatoes

This post may contain affiliate links. Read my disclosure policy.

Easy Cheesy Garlic Scalloped Potatoes is the most delicious scalloped potatoes recipe with tender sliced potatoes and a garlicky cheddar cheese cream sauce.

One of the best (and easiest) Side Dish Recipes for the holidays has to be creamy, cheesy Scalloped Potatoes. It’s go-to comfort food disguised as a fancy side dish.


Who doesn’t love potatoes smothered cream sauce and topped with bubbly, golden brown melted cheese? This easy recipe for Garlic Cheesy Scalloped Potatoes is ready for the oven in minutes with just a handful of ingredients. It’s a great hearty weeknight casserole with plenty of leftovers, or for special occasions and holiday dinners.

What makes these Cheesy Garlic Scalloped Potatoes the best recipe is the rich, thick and creamy sauce. This is not a side dish for counting calories! The heavy cream, whole milk, real butter, and parmesan are everything you want and more in a Scalloped Potato cheese sauce. You can always lighten up Scalloped Potatoes with our variations, but you’ll want to enjoy this delicious comfort food at least once in all it’s creamy, buttery, cheesy potato perfection!

Cheesy Garlic Scalloped Potatoes are great potato dish for potlucks, made with simple, crowd friendly ingredients! Garlic replaces the onion found in many scalloped potato recipes, so this is a flavorful no-onion potato recipe picky eaters will love! You can cut back on the garlic cloves for a milder, subtle garlic flavor. Add some thinly sliced onions if you are missing that traditional scalloped potato taste.

These Cheesy Garlic Scalloped Potatoes are a delicious with comfort food like Classic Pot Roast and Ultimate Meatloaf. Make Cheesy Scalloped Potatoes for special occasions alongside other holiday side dish recipes like Spinach Au Gratin. Keep the other dishes lighter to balance out this rich potato dish and serve with Roast Chicken and Sautéed Green Beans.

The slightly longer baking time for this Cheesy Garlic Scalloped Potatoes is worth it for perfectly fork tender potato slices and thick, rich cream sauce. You can make Scalloped Potatoes ahead of time, which is great for potlucks or upcoming holiday dinners. Follow our make-ahead instructions for Cheesy Scalloped Potatoes for a grab and bake side dish perfect for busy nights.


Scalloped Potatoes

Ultimate Slow Cooker Mashed Potatoes

Garlic Roasted Red Potatoes

Cracker Barrel Hash Brown Casserole (Copycat)

Tips for Cheesy Garlic Scalloped Potatoes

  • Use finely grated parmesan cheese, fresh grated is best. Do not use pre-shredded parmesan, it’s too dense so it won’t melt properly. You’ll end up with clumps of cheese instead of a smooth sauce if you use shredded parmesan.
  • Keep potato slices in cold water while you prep to prevent them from turning brown. Remove from water and assemble in the baking dish right before you start the sauce.
  • A mandoline is a great kitchen gadget for making scalloped potatoes. It slices thinly and uniformly, for evenly cooked potatoes every time.
  • For a fancier presentation, arrange potato slices like a Hasselback potatoes. Place potatoes slices upright in rows with garlic between. Pour sauce over top. When you add cheese, carefully place some cheese shreds between slices if you want.


  • Bacon: Bacon, garlic, cream, cheese, and potatoes? Yes please! Add bacon crumbles with the minced garlic between the potato layers. Top with more bacon crumbles when you add the cheddar cheese.
  • Potatoes: The best substitute for russet potatoes is Yukon gold potatoes, they don’t need to be peeled like russets, but they stay firm and fork tender. You can use red potatoes with a reduced baking time. Try sweet potatoes as a savory swap for Candied Sweet Potatoes.
  • Cheese: Try other shredded cheese on top like Monterey Jack cheese or Colby Jack blend. Substitute Romano cheese or gruyere cheese for the parmesan in the sauce, or use a blend of cheeses.
  • Au Gratin: Since this scalloped potato recipe has cheese, along with cream, it’s already half way to Potatoes Au Gratin. Sprinkle with some breadcrumbs (tossed in butter) after the cheese is melted and broil for 3-5 minutes until browned.
  • Low-Fat: Cut some fat by using skim milk, low fat cheddar cheese, and use half and half for the heavy cream. You still want some fat in this dish, so don’t use fat-free milk.


Candied Sweet Potatoes with Marshmallows

Perfectly Easy Dinner Rolls

Easy Apple Sausage Stuffing

Spinach Gratin

Make Ahead Cheesy Scalloped Potatoes

Cheesy Garlic Scalloped Potatoes is a great potato casserole dish to make ahead. There are two methods to make ahead your scalloped potatoes:

Roasted Garlic Mashed Potatoes

Creamy roasted garlic mashed potatoes. Get ready to be worshipped.

Russet Or Yukon Gold Potatoes, Peeled And Rinsed

heads To 5 Heads Roasted Garlic

stick Regular Salted Butter (3/4 Cup)

weight Softened Cream Cheese

Or So Half-and-half (Or Heavy Cream, If You're Feeling Naughty)

(Prep time includes time needed to roast garlic.)

Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped.

Next, mash in softened butter, cream cheese, half-and-half, and salt to taste. Dump in three to five heads of roasted garlic cloves stir together, then check seasoning. Be sure to salt adequately.

Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top. Serve with steak and expect to be worshipped and kissed for at least 38 hours.

Okay, we&rsquove just roasted the garlic. Now we&rsquore going to use it to make Roasted Garlic Mashed Potatoes, which is sheer perfection next to a perfectly cooked ribeye. Just ask Marlboro Man: he got to have Valentine&rsquos Day dinner last night, and he&rsquos still following me and kissing my feet. Well, he kissed me goodbye on the cheek this morning. Well, he blew me a kiss on his way out the door. Well, actually, he forgot. But he did moan and groan as he was eating his meal last night, and I&rsquom sure kisses are imminent.

I&rsquom using the same mashed potato recipe I make every Thanksgiving, with one small modification: I&rsquoll omit the Lawry&rsquos Seasoned Salt. For Roasted Garlic Mashed Potatoes, I really, really want the flavor of the garlic to come through, so the only other seasonings I&rsquoll use are salt and ground black pepper. But the rest of the recipe is the same:

With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water.

Now, I always like to chop the potatoes in halves or fourths before throwing them into the pot. They cook more quickly and evenly this way.

No need to freak and spaz and wig out here&mdashjust cut them so they&rsquore generally the same size.

Now, bring a pot of water to a healthy simmer&hellip

And go ahead and throw &rsquoem in.

Now, bring to a boil and cook for a good thirty minutes&mdashpossibly more.

That&rsquos just enough time to give yourself a nice paraffin manicure or, in my case, haul all your trash to the dump.

What did I just say? Ah, country life. It&rsquos so beautiful and idyllic.

Now. You have to give the potatoes the ol&rsquo fork check to make sure they&rsquore done. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost&mdashbut not totally&mdashfall apart. Remember, if the fork meets with any resistance, that means there&rsquoll be little hard pieces of potatoes in the final product. Translation: LUMPS!

Drain the potatoes in a large colander and give yourself a nice steam facial while you&rsquore at it.

When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.

Turn the burner on low. What we&rsquore going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won&rsquot be watery or &ldquomealy.&rdquo

Do you have a potato masher? You need one! They&rsquore relatively inexpensive and so much better to use than an electric mixer, the sharp blades of which can break down the starch in the potatoes and make the final product gummy. Also, you&rsquoll need a masher later when we make Butternut Squash Puree and Sinful Sweet Potatoes.

Cheesy Garlic Mashed Potatoes Recipe

Some foods just taste like “home” to me. Mashed potatoes are one of those items. Now that I’m older, I like to give my food a bit more flavor. These cheesy garlic mashed potatoes do just that.

If you love garlic and you love cheese, then these are the potatoes for you! This dish is absolutely amazing and will make your taste buds dance. As if the blend of creamy mashed potatoes and cheese isn’t enough, there is just the right amount of garlic that takes this dish to the next level.

These aren’t your grandma’s potatoes!

I love to serve up these garlic cheese potatoes with some of our family’s favorite dishes, including oven-baked BBQ brisket and sour cream and onion chicken. They pair perfectly with anything from chicken fried steak to pork to steak

What Kind Of Potatoes Are Best For Mashed Potatoes?

For this recipe I recommend Russet Potatoes or Yukon Gold.

Russet Potatoes are more starchy and give you the creamiest mashed potatoes. The soak up the butter and milk nicely and make the silkiest, smoothest mashed ever.

The next best option are Yukon Gold. They’re slightly more waxy (but not as waxy as Red) and will give you a nice flavor. You might have a few more lumps with gold potatoes, so when I use these, I always run them through my ricer.

Avoid Red Bliss potatoes when making creamy mashed potatoes, as they are the most waxy, leave the most lumps, and don’t absorb your add-ins as nicely. However, if you prefer more of a “country-style” or rustic mashed potato that has more lumps, with the skin left on, mashed only by hand, red will work.

Cheesy Garlic Leftover Mashed Potato Pancakes

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 10 - 12 pancakes 1 x


A quick, easy, and delicious way to use up any leftover mashed potatoes loaded with cheese, spices, herbs and topped with sour cream. Perfect for Thanksgiving leftovers!


  • 2 cups leftover mashed potatoes, chilled
  • &frac13 cup all purpose, unbleached flour
  • 1 egg, beaten
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh dill, roughly chopped
  • 1 tablespoon fresh parsley, roughly chopped
  • ¼ cup fresh green onion, thinly sliced
  • ¾ cup cheddar cheese, shredded
  • ¼ teaspoon ground black pepper
  • Pinch of coarse salt
  • Sour cream, parsley, dill, green onion, to garnish
  • Vegetable oil for frying


  1. In a medium size bowl, mix together all ingredients (except garnishes and vegetable oil) until completely combined.
  2. Scoop about a ¼ cup of the mixture at a time from the bowl and, using your hands, roll into a ball. Flatten into a pancake about ½ inch thick. This will make about 10-12 pancakes.
  3. Heat enough vegetable oil to coat the bottom of a large skillet over medium heat. Fry pancakes in batches (I did about 4 at a time) 3-4 minutes per side, until golden brown.
  4. Remove from heat onto a paper towel lined plate.
  5. Optional: Immediately upon removing from the pan, sprinkle each pancake with a pinch of salt*.
  6. Serve immediately with a dollop of sour cream, any remaining fresh herbs, and ground black.


All leftover mashed potatoes are different and their consistency depends on what you put them in the first place! How much milk, butter, sour cream, etc. If the pancake mixture is too dry to hold together, add another beaten egg. If's it too wet and sticky, add more flour 1 tablespoon at a time until you can roll it into a ball in the palm of your hand.

The amount of salt will also depend on how much is in the original mashed potatoes. Only add a pinch of salt to the mixture to avoid over salting the pancakes. If they need more salt, follow the optional step of sprinkling with more as desired immediately after the pancakes come out of the pan.

How to make the perfect cheddar mashed potatoes:

  1. Boil the potatoes. Place the peeled potatoes in a large dutch oven. Add cold water to the pot so that the potatoes are completely submerged, and so the water rises about 2 inches above the potatoes. Add a tablespoon or two of salt along with the peeled garlic cloves. Turn the heat on to the highest setting and allow the potatoes to reach a boil. Cook the potatoes for 15-20 minutes or until a fork pierces through the potatoes very easily.
  2. Rice or mash them. Drain the potatoes, but don’t rinse them! Using a ricer, rice the potatoes into the dutch oven. If you don’t have a ricer, add them back to the same dutch oven and use a masher to mash the potatoes. Add the cubed butter and stir to combine. Let the butter melt into the potatoes. Then add sour cream, cheddar cheese, and combine using a rubber spatula.
  3. Make Mashed Potatoes. Add a splash of the half and half and stir to combine. Continue adding half and half until the potatoes reach your desired consistency. If at any point the cheese isn’t melting into the potatoes, you can kick the stove onto the lowest heat setting. This will help heat the pan just enough so everything combines. Taste and adjust with salt and white pepper as desired. Remove to a serving dish and sprinkle with chopped chives!

For the best mashed potatoes, run the potatoes through a ricer rather than mashing them with a potato masher! The ricer makes them light and fluffy, while the mashed makes them slightly dense!

Garlic Mashed Potatoes Recipe

Similarly, to give this potatoes legacy a boost up, Garlic Mashed Potato is an amazing and delicious dish to try. With a strong flavor of garlic and creamy flavor of heavy cream, you’re going to love this dish! A flavorful potato dish with garlic and heavy cream will be a sure hit among your friends and family.

Garlic Mashed Potatoes

Quick Stats:


  • 8 potatoes, peeled and quartered
  • ½ cup of heavy cream
  • ¼ cup of butter
  • 2 cloves of garlic, minced
  • Salt to taste
  • 1 pinch of ground white pepper
  • 2 tablespoons of sesame seeds

Method to Prepare:

  • Take a large pot of water and bring it to boil and add potatoes in it.
  • Boil the potatoes until soft, for about 20 to 25 minutes and drain them and place them in a large bowl.
  • Now, add cream, butter, garlic, salt, and pepper into the potatoes and combine it well.
  • Mix them with the help of potato masher or electric mixer, as per your desired consistency.
  • Take a small bowl and scoop this mashed potatoes into it and sprinkle some sesame seeds on it and serve it!

Nutritional Values:

  • Calories: 417kcal
  • Total Fat: 15g
  • Carbs: 58g
  • Protein: 13g
  • Cholesterol: 33mg