Cheddar and Garlic Mashed Potatoes

Side Dishes


Under 30 minutes Vegetarian Without gluten Without nuts

Nutritional Facts Per Serving

5 g
23 g
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 190
  • Lipides 9 g
    • Saturated fat  6 g
  • Cholesterol 25 mg
  • Sodium  125 mg
  • Carbs 23 g
    • Sugar  1 g
  • Protein 5 g


  • 3 lb (1.5 kg) yellow-fleshed or russet potatoes, peeled and chopped
  • 8 whole cloves garlic
  • 2/3 cup (150 mL) sour cream, room temperature
  • 1/4 cup (60 mL) unsalted butter, room temperature
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 cup (250 mL) shredded Cheddar, such as Sensations by Compliments 5-Year Aged and Smoked Cheddar, divided
  • 2 tbsp (30 mL) finely chopped fresh parsley


  1. In large saucepan, cover potatoes and garlic with salted water. Bring just to a rapid boil then reduce heat and gently boil 20 to 25 min. until potatoes are tender when pierced with a fork. Drain and transfer potatoes and garlic back into hot saucepan; set over low heat. 
  2. Add sour cream, butter, salt and pepper; mash to preferred consistency. Fold in 3/4 cup (175 mL) Cheddar. Transfer to serving dish. Sprinkle with parsley and remaining Cheddar.

• Substitute yellow-fleshed potatoes with Russet.
• Use leftover potatoes as a topping for shepherd’s pie or fold into pancake batter to make mashed potato pancakes.
• Stir in finely chopped crispy bacon for fully loaded mashed potatoes.

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