These quick cheesy garlic mashed potatoes are better than your typical mashed potatoes because of the stove top roasted garlic and added dollop of Greek yogurt. They're a great side dish for Thanksgiving, Easter, or any other night.
[This recipe was originally posted in January 2018. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]
Table of contents
PIN HERE to add to your recipe box.
How will these cheesy mashed potatoes make your life easier?
Have you been asked to bring a side dish to your holiday dinner? These cheesy garlic mashed potatoes are the perfect dish to impress everyone.
OR whip them up any day for a comforting side dish with a Sauteed Pork Chop with Apples, Grilled Lamb Steak, Pulled Pork, Sheet Pan Shrimp & Veggies, Sheet Pan Maple Mustard Salmon, or this parchment salmon.
OR swap the potatoes in these recipes: Pan Seared Breaded Pork Chop, or Cajun Tin Foil Shrimp.
What makes this mashed potatoes recipe so good?
- Russet potatoes
- Garlic
- Plain Greek yogurt
- Milk
- Cheddar cheese
- Chives
How to make garlic mashed potatoes?
Start making your cheesy garlic mashed potatoes by adding your potato and salt to a medium stock pot, cover with water. Bring to a boil and cook until potatoes are soft, about 15-20 minutes.
Remove water by pouring it out into a strainer. Return potatoes to stock pot.
Prepare garlic by removing garlic cloves from outer paper layers, cut ends off each clove, smash clove with the side of a large knife. This will separate the outer paper layers from the garlic.
Pour olive oil into a warm saucepan, then add garlic cloves. Cook over med-low heat, covered for 10-15 minutes.
Remove water by pouring it out into a strainer. Return potatoes to stock pot.
Add Greek yogurt, milk, cheddar cheese, garlic, and salt & pepper to potatoes. Mash with a fork or potato masher. Top your cheesy garlic mashed potatoes with fresh or dried chives. Serve immediately.
Expert Tips
- Cook potatoes in an Instant pot, but like all Instant Pot recipes, the pressure cooking time may be short, but it takes time to get up to pressure and to release the pressure. Plan on at least 30 minutes to cook these potatoes.
- Check doneness of potatoes by piercing one with a fork. If it slides in and out easily, your potatoes are done. If potatoes are not done, set timer to another 5 or so minutes, and continue until potatoes are soft.
- Use a fork or potato masher to mash the potatoes directly in the Instant Pot for your cheesy garlic mashed potatoes.
- I kept the skins on for extra texture, ease, and nutrients. You can peel them or leave them on, either way.
FAQ
Higher starch potatoes like russet or yukon gold potatoes are best, they make the creamy and fluffy cheesy garlic mashed potatoes and other mashed potato recipes.
Either you used potatoes that aren't as high in starch as russet or yukon gold (they require more mashing, which can make them gluey), or they got overcooked and lost some of that starch in the cooking water.
If your cheesy garlic mashed potatoes got too thinned out, you could add a little more Greek yogurt, or slowly add a bit of flour or cornstarch (remove some of the liquid to add the thickener to, and add it back in to the potatoes) to your potatoes.
How can I repurpose the best garlic cheesy mashed potatoes?
- Make Gnocchi with leftover cheesy garlic mashed potatoes. Gnocchi does take time, but it's super easy & fun to make.
- Top stewed vegetables to make a shepherds pie.
- Add leftover cheesy garlic mashed potatoes to a soup to make it even creamier.
What can I make with the leftover ingredients?
- Potatoes: rustic potato & brussels sprouts au gratin, no-mayo potato salad
- Cheese: veggie quesadilla, chicken burger, breakfast tacos, egg roll-up
- Greek yogurt: yogurt bowl, overnight oats, lentil stroganoff, pumpkin cake, broccoli salad with grapes
Did you make these cheesy garlic mashed potatoes? Leave me a comment & rating to share how they turned out!
Cheesy Garlic Mashed Potatoes
Equipment
- Large stock pot (or Instant Pot
- cutting board
- knife
- Measuring Spoons
- Measuring Cups
- Hand mixer or fork
Ingredients
- 1 cup water
- 1 large Russet potato about 1 cups, cubed
- ½ teaspoon salt
- 1 tablespoon roasted garlic about 3 cloves
- ¼ cup plain Greek yogurt
- ¼ cup milk
- ½ cup medium cheddar cheese shredded
- 1 tablespoon chives chopped
Instructions
- Add 1 cubed potato and ½ teaspoon salt to a medium stock pot, cover with water. Bring to a boil and cook until potatoes are soft, about 15-20 minutes.
- Remove water by pouring it out into a strainer. Return potatoes to stock pot.
- Prepare garlic by removing 3 garlic cloves from outer paper layers. Next cut ends off each clove, and smash clove with the side of a large knife. This will separate the outer paper layers from the garlic. Pour 1 tablespoon olive oil into a warm saucepan, then add garlic cloves. Cook over med-low heat, covered for 10-15 minutes.
- Add ½ c Greek yogurt, ½ c milk, 1 c cheddar cheese, cooked garlic cloves, and salt & pepper to potatoes. Mash with a fork or potato masher. Top with fresh or dried chives. Serve immediately.
Video
Notes
- Cook potatoes in an Instant pot, but like all Instant Pot recipes, the pressure cooking time may be short, but it takes time to get up to pressure and to release the pressure. Plan on at least 30 minutes to cook these potatoes.
- Check doneness of potatoes by piercing one with a fork. If it slides in and out easily, your potatoes are done. If potatoes are not done, set timer to another 5 or so minutes, and continue until potatoes are soft.
- Use a fork or potato masher to mash the potatoes directly in the Instant Pot.
- I kept the skins on for extra texture, ease, and nutrients. You can peel them or leave them on, either way.
Want to get more single serving recipes like these cheesy garlic mashed potatoes delivered to your inbox? Click here to download my Single Serving Cookbook.
Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started.
Kate says
Made this for dinner and it was delicious!! Saving it for Thanksgiving! 🙂
Rebecca says
that's great! thanks
Sara says
Some of the best mashed potatoes that I've ever made. There weren't even leftovers - everyone loved them so much!
Rebecca says
that's great to hear! thanks
Michelle says
Unbelievable! The cheese and garlic really bring it to the next level!
Rebecca says
right?! the garlic is so good in it
Edyta at Innocent Delight says
There's nothing better than cheesy mashed potatoes. I love that you can repurpose them in so many other dishes.
Rebecca says
right?! so many dishes
Leslie says
That fingerling potato is almost too cute to eat, but I could be persuaded! The instant pot is truly the way to go with this recipe. I love the load, set, and forget it. Well, you don't really forget it, but you get my drift!
Rebecca says
haha! I do, I do catch your drift!
Shashi at SavorySpin says
We usually make mashed potatoes for Christmas - so I am bookmarking this easy AND delicious recipe for then! I haven't got an IP but my mom does! Yay! Also - yup, funny shaped produce is way way too cool - usually I forget to document it till after its been cut into - bad food blogger I am! Thanks so much for sharing this, Rebecca!
Rebecca says
haha! I feel ya. Half the time I do the same thing
Ginny says
I try to leave my skins on whenever possible. Love that you used an instant pot for this recipe too.
Rebecca says
totally! me too! thanks
Traci says
You had me at "cheesy"...and who doesn't adding another Instant pot recipe to their collection?! Love how easy, simple, and delicious this one is! Thanks for the recipe inspiration!
Rebecca says
right?! gimme all the instant pot recipes
Mikki says
I have yet to jump on the instapot train yet. A family member had a bad accident with a pressure cooker so I'm a little leary of these things. But I see a lot of great recipes like this one and think.. maybe I need to try it.
Rebecca says
oh no! I hope IPs are safer than traditional pressure cookers
Annmarie says
These really do look delicious. Mashed potatoes are my jam.
Rebecca says
thanks Annmarie! same here 🙂
Angela Cardamone @marathonsandmotivation.com says
Yum, these look so delicious! I am just learning how to use my Instant Pot, so this will be a fun recipe to try!!
Rebecca says
yes do it, it's so delicious! thanks!
Chrissy @ Snacking in Sneakers says
I need to take my instant pot out of the box and learn how to use it, lol. It's been sitting there for an embarrassingly long amount of time. But either way, you had me at cheesy mashed potatoes!!!
Rebecca says
haha! I was so nervous to use it for the first time! hope you make something delicious
jill conyers says
My husband is instant pot obsessed so he would be happy to make this recipe. And my kids would be happy to eat it.
Rebecca says
ohhh yes! hope they love it
Jessica Kuepfer says
Love that this is an instant pot recipe. The cheese doesn't hurt either. LOL. Looking forward to trying them.
Rebecca says
let me know how it goes if you do
Emily says
Mmm these look much denser than my cauliflower mashed potatoes. Which I do love! But I think my boyfriend would appreciate these more.
Rebecca says
you could totally do these as 1/2 & 1/2 or just cauliflower
Rachel says
Can I just tell you you're the FIRST Instant Pot recipe creator that has said "cooking time may be short but it takes a while to get up to pressure?!" When I first got my IP I was all like, "oh yay! Four minutes!" And then I was incredibly disappointed that it took over 30 minutes... but lesson learned and I KNOW new IP users will appreciate you giving them a warning that it takes longer than it appears!!
Rebecca says
oh I'm glad you appreciate this, I did realize it before (I got a good straight-forward cookbook), but was annoyed that I didn't see any other blog posts with that. 4 minutes IS NOT 30 haha
Sarah says
I still don't have an Instant Pot but with so many great uses and recipes coming out I'm starting to think I might have to get one! Sharing this with my Insta Pot friends.
Rebecca says
thanks Sarah! I like it because it's multi-purpose, I don't have a crock pot, so it was an easy decision for me
Deborah Brooks says
cheese makes everything taste better! I am debating on the instapot
Rebecca says
amen! I love mine so far for sure
Lindsey Pine says
yum!! I seriously need to think about getting an instant pot!
Rebecca says
yes! love mine so far, it does take longer than the 'cook time' but it's all hands off which is nice
Abbey Sharp says
You had me at cheesy girl! These dish looks so delicious and also I feel like that weirdly shaped potato must be good luck.
Rebecca says
thanks Abbey! and haha! no kidding, totally good luck 😉