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Prep Time
10 mins
Total Time
30 mins


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


Step 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.

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe):
9 g
Saturated Fat:
6 g
23 g
2 g
1 g
25 mg
5 g
125 mg
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