Cheddar and Garlic Mashed Potatoes

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 12


  1. 3 lb (1.5 kg) yellow-fleshed or russet potatoes, peeled and chopped
  2. 8 whole cloves garlic
  3. 2/3 cup (150 mL) sour cream, room temperature
  4. 1/4 cup (60 mL) unsalted butter, room temperature
  5. 1/4 tsp (1 mL) each salt and pepper
  6. 1 cup (250 mL) shredded Cheddar, such as Sensations by Compliments 5-Year Aged and Smoked Cheddar, divided
  7. 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.