Creamy homestyle garlic mashed potatoes are cheesy and delicious. They are the perfect side dish for any occasion.
These tasty mashed potatoes are fit for serving at your next holiday meal, but also easy enough to whip together for a side dish any day of the week! Try Oven Roasted Asparagus, Browned Butter Roasted Carrots, and Creamy Green Bean Casserole for more delicious side dishes.
Perfectly creamy & flavorful
There is nothing I love more that a huge helping of mashed potatoes as a side to my steak or pork roast. They are especially yummy with a generous amount of gravy poured over the top. But sometimes that tasty gravy isn’t necessary!
These deliciously creamy mashed potatoes are one of those instances. They are creamy and SO flavorful, with just the right amount of homestyle texture. The cheese and garlic is just the right flavor profile.
The best way to get that creamy textures is to boil until they are perfectly tender. This makes it easier to mash the potatoes into a creamy consistency without OVER mashing (yes that can happen!) Of course you need a good amount of milk and butter and presto! Perfectly delicious mashed potatoes.
how to make
POTATOES. Cut the red potatoes into one inch chunks. Add the potatoes to a large pot and cover with water. Bring the water to a boil, and cook the potatoes until they are easily pierced with a fork, about 25 minutes.
MIX. Drain the potatoes and return them to the pot. Add the butter, Romano cheese, garlic, salt, and oregano, and mash the potatoes with a potato masher or handheld mixer. Add milk or half and half as needed to give the potatoes a smooth and creamy texture.
Substitute Yukon Gold or Russet Potatoes for the red potatoes in this recipe. If using Russets make sure to peel them first.
Top with some fresh ground pepper, chives, or add in more garlic to taste.
If your potatoes are too garlicky you can add in a bit of lemon juice or honey to counteract the strong flavor.
Add in some sour cream or cream cheese to make your potatoes a little creamier.
Ways to ServE Them
Garlic mashed potatoes always go well with a meaty main dish, like:
And they pair perfectly with these other vegetable side dishes:
STORE leftover mashed potatoes within 2 hours of making them. Keep them in an airtight container in the fridge for up to 3-5 days.
FREEZE leftovers in a Ziploc freezer bag or airtight storage container for up to 3 months.
REHEAT leftovers either thawed or straight from the freezer in a pot on the stovetop over medium heat, stirring occasionally. You can also reheat leftovers by warming them up in the microwave (times will vary depending on the quantity you are reheating), or baking in a 350 degree oven for about 30 minutes.
If your reheated potatoes are a little watery you can add a bit of sour cream or cream cheese to thicken them up.
for More great potato recipes:
Garlic Mashed Potatoes Recipe
- 5 pounds red potatoes - scrubbed clean
- 1 cup butter - cut into pieces
- 5 ounces Romano cheese - grated
- 1 teaspoon minced garlic
- 3 teaspoons salt
- 2 1/2 teaspoons dried oregano
- 1/2 cup milk or half and half - more as needed
- Cut the red potatoes into one inch chunks. Add the potatoes to a large pot and cover with water. Bring the water to a boil, and cook the potatoes until they are easily pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the pot. Add the butter, Romano cheese, garlic, salt, and oregano, and mash the potatoes with a potato masher or handheld mixer. Add milk or half and half as needed to give the potatoes a smooth and creamy texture.