Best Mashed Potatoes Recipe {Ever!}


Best Mashed Potatoes Recipe – a simple and cheesy side dish. With our tips to make your potatoes fluffy, not pasty, we are sure you will LOVE this Cheesy Garlic Mashed Potatoes Recipe

top view of mashed potatoes recipe in a pot

Our Best Mashed Potatoes Recipe

Today I want to share my Best Mashed Potatoes Recipe because, at my house, mashed potatoes are revered as the utmost decadent comfort food.

Since they are so rich, I don’t make them often. So when I do, I take careful precautions to make sure my potatoes are just right. 

I’m sure we’ve all had the experience of sitting down to a highly anticipated meal with a heaping portion of creamy potatoes, only to find them gummy and lackluster.

What a waste of potatoes and butter!

single serving of this mashed potatoes recipe

Cheesy Garlic Mashed Potatoes

We believe the best mashed potatoes always include cheese and garlic, and always have a fluffy texture.

These cheesy mashed potatoes are rich, herbaceous, and inviting.

You can make garlic mashed potatoes on the stovetop alone, or pop them in the oven so they puff into potato clouds.

Ready to get started?

With just a few tips, you too can make perfect buttery fluffy potatoes every time.

Chopped up potatoes in a pot ready to boil and become tender

Here’s what you’ll need:

  • Yukon gold potatoes – or russet potatoes
  • Garlic cloves
  • Unsalted butter
  • Half & half
  • Fontina cheese – Can’t find fontina cheese? Use any easy-melting cheese you like!
  • Salt and pepper
  • Chives – for garnishing

What Equipment You Will Need:

  • Large Pot
  • Peeler 
  • Knife 
  • Drainer 
  • Potato Masher (Or Electric Mixer)
  • Microwave-Safe Bowl
  • Spoon

Then if you want to bake it, you will need a large sauté pan (like a cast iron skillet) or ceramic baking dish to use in the oven.

Top view of these freshly mashed potatoes

How To Make The Best Mashed Potatoes Ever

1. Use the right kind of potatoes. I suggest going with a starchy buttery-flavored potato like Yukon Golds. Using potatoes with less starch will create less fluffy potatoes.

2. Peel and dunk. Once you’ve peeled your potatoes, don’t let them sit out on the counter and brown. Immediately place them in water in a large bowl so they don’t oxidate.

3. Use cold water. Placing the potatoes in hot water creates uneven cooking. Even though it might take a few minutes longer to boil, always start with cold water.

4. Infuse flavor. Adding salt and garlic while the potatoes are cooking is a great way to get flavor down deep into the potatoes. Toss them in the pot when you turn on the burner.

top view of these potatoes with cheese ready to stir in

5: Don’t overcook the potatoes. The moment a butter knife slices easily through a potato chunk, (proving it is nice and tender) remove the pot from the heat and drain. You don’t want the potatoes to absorb too much water.

6: Don’t over-mash the potatoes. The starch in the potatoes is a good thing, but will cause the potatoes to turn gummy if you mash them to death. Before adding anything to the potatoes, mash them well with a potato masher, a ricer (for the smoothest potatoes,) or by beating them in an electric mixer. The moment they are smooth… STOP MASHING. If using a mixer, be extra careful about over-mixing!

7: Add warm ingredients. Don’t add cold butter, cream, or cheese to the mashed potatoes. They mix in best when they are warm or at least room temperature. I like to warm the cream and butter prior to pouring them into the potatoes for a nice smooth finish.

8. Get cheesy. You don’t have to add cheese to mashed potatoes, but why wouldn’t you?! Cheese offers so much flavor and richness. Plus, if you decide to bake them, it offers extra lifting power!

roasted garlic potatoes with signs of butter melts

9. Season at the end. You added salt to the water at the beginning of the potato cooking process, but don’t forget to taste and season them again with salt and pepper once they are otherwise completely done.

10. To bake or not to bake, that is the question. If you have time, always bake your mashed potatoes. For the lightest fluffiest best mashed potatoes recipe with garlic… Add cheese and bake so that the potatoes puff up and form a crispy top. #Heaven

Check Out The Recipe Card Below For How To Make The Best Mashed Potatoes Recipe. Enjoy!

small saucepan with these cheesy potatoes

Best Potatoes Tips

It also helps if you have amazing cookware to cook them in, like this nonstick, safe, and earth-friendly vessel from Swiss Diamond Cookware.

I am crazy over this cookware, guys. It’s sealed with a special coating made with real diamond dust so that it is completely non-porous. No pores means no sticking.

The mashed potatoes just slide right out. Plus, Swiss Diamond Cookware is oven-safe!

top view of the best mashed potatoes recipe

Frequently Asked Questions

How Long Do Leftovers Last In The Fridge?

You can store the leftovers in an airtight container in the refrigerator for 3 to 5 days. 

What Cheese Can I Use Besides Fontina Cheese?

Any good melting cheese will work… cheddar, provolone, muenster.

What Can I Substitute For the Half & Half?

You can also use heavy cream instead of half & half, or whole milk. 

What Kind Of Potatoes Can I Use?

I used Yukon yellow potatoes, but you could use any kind that you like best: russet potatoes, Idaho potatoes, red potatoes or even sweet potatoes make for great mashed potatoes. Just remember, starchy potatoes provide a better fluffy texture than waxy potato varieties.

What Can I Use To Top My Potatoes?

There are a few options that I rotate through… fresh herbs, chopped chives, an extra sprinkle of cheese, add a dollop of sour cream, or bacon.

Small bowl full of these potatoes ready to be served.


Check the printable recipe below for nutritional information including calories, carbohydrates, protein, cholesterol, sodium, fiber, and vitamin c percentages.

Disclosure: This post is sponsored by Swiss Diamond Cookware. All opinions are our own.

Best Mashed Potatoes Recipe

The Best Mashed Potatoes Recipe is a simple and cheesy side dish. With our tips to make your potatoes fluffy, not pasty, we are sure you will LOVE this recipe!

Servings: 12 servings

  • 5 pounds Yukon Gold potatoes
  • 4 cloves garlic, minced
  • 1 cup unsalted butter
  • 1 cup half & half
  • 2 cups shredded fontina cheese + 1/2 cup if baking
  • Salt and pepper
  • Chopped chive for garnish
  • Set out the cold ingredients to bring to room temperature. Set a large pot of cold water on the stovetop. Peel the potatoes and cut into 1-inch cubes. Add them to the cold water immediately so they do not brown. Add the garlic and 1 tablespoon salt to the water and bring to a boil. Once boiling, lower the heat and simmer for 10-14 minutes, until you can easily cut the potatoes with a butter knife.

  • Drain the potatoes and immediately mash. Do this with a potato masher, or by placing them in the bowl of an electric mixer and beating. Mash the potatoes until almost completely smooth. Do not over-mash. 
  • Place the butter and half & half in a microwave-safe bowl and warm so that the butter melts into the half & half.

  • Once the potatoes are mashed, add the butter mixture to the potatoes and mix to incorporate. Then mix in the cheese and salt and pepper to taste. Serve the hot fluffy mashed potatoes as-is or bake. (Baking makes them even better!)

  • Baking instructions: For a crispy top, preheat the oven to 350 degrees F. Scoop the mashed potatoes into a large sauté pan. Sprinkle with an additional 1/2 cup shredded fontina cheese, and bake for 20 minutes. Once out of the oven sprinkle with chopped chive and serve warm.

Can’t find fontina cheese? Use any easy-melting cheese you like!

Serving: 0.5cup, Calories: 358kcal, Carbohydrates: 25g, Protein: 11g, Fat: 24g, Saturated Fat: 15g, Cholesterol: 73mg, Sodium: 205mg, Potassium: 829mg, Fiber: 4g, Sugar: 0g, Vitamin A: 745IU, Vitamin C: 22mg, Calcium: 205mg, Iron: 6.2mg

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by Swiss Diamond Cookware. All opinions are our own.

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