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Cheesy Garlic Mashed Potatoes

Cheesy garlic mashed potatoes with tender Yukon gold cubes, creamy warmed cream, and stretchy melted cheddar-mozzarella. Boiled with garlic until soft, then mashed silky-smooth and finished with Parmesan and parsley.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes peeled and cubed
Garlic
  • 6 clove garlic peeled
Water salt
  • 1 tbsp salt for the water
Butter
  • 4 tbsp unsalted butter
Cream
  • 0.75 cup heavy cream warmed
Cheddar cheese
  • 1 cup shredded sharp cheddar
Mozzarella cheese
  • 1 cup shredded mozzarella
Parmesan cheese
  • 0.25 cup grated Parmesan
Salt
  • 1 tsp salt
Black pepper
  • 0.25 tsp black pepper
Parsley
  • 2 tbsp fresh parsley chopped

Method
 

Boil until tender
  1. Bring a pot of salted water to a boil, then add Yukon gold potatoes and peeled garlic. Boil for 15-18 minutes until the potatoes are tender, with a visible yield when pierced.
  2. Drain the potatoes and garlic thoroughly in a colander, letting excess steam evaporate for about 30 seconds. Shake once to remove clinging water so the mash stays thick.
Mash and make it creamy
  1. Mash the potatoes and garlic until smooth, then add unsalted butter and mix until fully incorporated. Stop when the mixture looks creamy and uniform with no large lumps.
  2. Pour in the warmed heavy cream and stir until the potatoes loosen into a silky consistency. The mash should move as one mass when stirred.
Melt the cheeses and season
  1. Add shredded sharp cheddar, shredded mozzarella, and grated Parmesan, then stir over low heat until melted. Keep stirring until the cheese pulls into long stretchy strands.
  2. Season with salt and black pepper, then stir to distribute evenly. Top with chopped fresh parsley right before serving for a bright green finish.

Notes

For the best stretchy texture, keep the cheese-melting step on low heat—high heat can make the mozzarella grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of warm cream or milk to restore creaminess. Freeze only if needed (texture may soften after thawing). For a lighter swap, use half-and-half instead of heavy cream and replace half the cheddar with extra mozzarella.