Loaded Cheesy Garlic Homestyle Mashed Potatoes
These creamy cheesy mashed potatoes are quick to make and amazing when served fresh and hot; the perfect base for supper. But try not to eat them all because the next day the leftovers are even better stretched into fun leftover recipes! See two ideas below!
- 5 pounds russet Idaho® potatoes, washed, peeled and cubed into even 1” portions
- ¾ cup cream
- ¼ cup sour cream
- 4 tablespoons butter
- 8 ounces cheddar cheese, shredded
- 6 garlic cloves, minced
- Salt and pepper to taste
- Place the cubed potatoes in a large pot and cover with water.
- Bring to a boil and cook 12-17 minutes, until potatoes are fork-tender.
- Drain the potatoes and transfer to a large bowl.
- Mash the potatoes by hand, or with a ricer, and whisk in the cream, sour cream, butter, grated cheese, and garlic.
- Mix to combine. Season with salt and pepper to taste and serve hot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Batch Cooking to Make Meal Prep Easy
Batch cooking cuts down on time but definitely not on flavor! In this series, we started with the mashed potato recipe above and then stretched the leftovers with fun-to-eat taquitos and then a hearty shepherd's pie.