Cheesy Roasted Garlic Mashed Potatoes

close up shot of cheese and garlic mashed potatoes served in white baking dish with fresh chives

5 from 8 votes

These roasted garlic mashed potatoes are rich, creamy and packed with flavour. They're loaded with cheese then baked until golden and bubbly!

Prep Time20

Cook Time1 5

Total Time1 25

Course: Side Dish

Cuisine: Western

Servings: - 6

Author: Chris Collins

Equipment

Chopping Board & Sharp Knife
Aluminium Foil or Baking Paper
Potato Peeler
Large Pot & Colander
Potato Masher
Suitably Sized Baking Dish (mine was an 11" x 2" x 8" oval dish)
Serving Spoon

Ingredients

1 large bulb of Garlic (sub two small)
drizzle of Olive Oil
2.6lb / 1.2kg Baking Potatoes, peeled & diced into chunks (Maris Pipers/Russets)
1/2 cup / 120ml Double/Heavy Cream, leave at room temp
5 tbsp / 75g Butter, leave at room temp
2 cups / 200g Cheddar, grated
finely diced Fresh Chives, to serve
plenty of Salt & Black Pepper, as needed

Instructions

Preheat the oven to 350F/180C.
Slice the tip off the garlic to expose the cloves. Drizzle with olive oil, wrap in foil or baking paper, then pop in the oven for 45-60mins, or until deep golden, caramelized and sticky (you can peek to check). Remove from the oven and leave to cool slightly, then turn the temp up to 400F/200C.
Meanwhile, place the potatoes in a pot of cold, heavily salted water and bring to a boil. Cook until knife tender (15mins or so), then drain and leave in the colander for 1 minute to let some steam escape. Afterwards, place them back in the pot. Squeeze the garlic out of the cloves into the potato, then add the cream and butter. Mash until smooth.
Mash in 1 1/2 cups / 150g of the cheddar, then generously season with salt and pepper. I typically end up with 3/4 tsp salt and 1/4 tsp pepper, but work to taste. Make sure the potato is well-seasoned (nobody likes bland mashed potatoes).
Scrape the mashed potato into a baking dish, then scatter over the remaining cheddar. Place in the oven for 20 minutes, or until golden and bubbly. I like to flick on the broiler/grill to brown the top, but that's optional. It might be a little loose fresh out of the oven, but it firms up more as it rests.
Sprinkle over a handful of finely diced chives, then serve and enjoy!

Video

Notes

a) Roasted Garlic - Roasting the garlic is important to really soften and caramelize it. For a more comprehensive guide to roasting garlic check out my How to Roast Garlic post.

b) Prep ahead - Make up until it's about to go in the oven. Allow to completely cool, then tightly store in the fridge. I highly recommend bringing it back close to room temp before baking, just to take the chill out of the centre. Prepping ahead will leave you with a slightly firmer and fluffier mash.

c) Chives - Try not to think of these as merely garnish; they actually add gorgeous flavour to the mash.

d) Updated - This recipe was updated on 08/09/26 with minor tweaks and a more streamlined method.

e) Calories - Whole recipe divided by 6.

Nutrition