Go Back
+ servings
overhead shot of spoon scooping into mashed potato
Print Recipe
5 from 7 votes

Cheesy Roasted Garlic Mashed Potato

This Roasted Garlic Mashed Potato is loaded with Butter, Cream and Cheese, then baked in the oven until ultra crisp on top and gooey underneath.
Prep Time15 mins
Cook Time45 mins
Baking20 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Western
Servings: 5
Calories: 402kcal
Cost: £1 / $1


  • Large Pot
  • Colander
  • Potato Masher
  • Wooden Spoon
  • Baking Dish
  • Chopping Board & Sharp Knife
  • Serving Spoon
  • Aluminium Foil


  • 2lb / 1kg White Potatoes, peeled & diced into chunks
  • 1 cup / 100g Cheddar, grated (or more if you want it EXTRA cheesy)
  • 1/2 cup / 125ml Cream, or to preference (can sub milk)
  • 2 heaped tbsp Butter
  • 1 tbsp Butter, melted to top (or more cheese!)
  • 1 small bulb of Garlic
  • Fresh Chives, to serve
  • Olive Oil, as needed
  • Salt & Black Pepper, to taste


  • Slice the tip off your garlic to expose the cloves. Drizzle with olive oil, wrap in foil and pop in the oven at 180c/356f for 45-60mins, or until deep golden, caramelized and sticky.
  • Meanwhile, place your potato in a pot of cold water and bring to a boil. Boil until knife tender (15mins or so) then drain and place back in the pot. Squeeze the garlic out of the cloves into the potato and add 2 tbsp butter. Mash until lump free.
  • Stir in cream and cheese, then add plenty of salt and pepper. Place in a baking dish, pour over 1 tbsp melted butter (or extra cheese) and bake in the oven at 200c/390f for 20mins or until golden and bubbling.
  • Allow to rest, then garnish with fresh chives.



a) Butter - I actually use salted butter for this recipe. There's nothing worse than bland mash potato, so if you're using unsalted butter, season, season again then season some more.
b) Roasted Garlic - For a more comprehensive guide to roasting garlic check out my How to Roast Garlic post.
c) Baking - In all honestly the mash will taste great before you bake it, but when you do bake it all the flavours just marry together a little better. It also creates a gorgeous crust and turns the potato underneath nice and bubbly. If you're feel extra cheesy then feel free to add extra cheese on top before you bake!
d) Chives - Try not to think of these a merely garnish, they actually add gorgeous flavour to the mash.
e) Resting - When the mash comes out the oven it will be slightly sloppy, but it does firm back up after resting so don't fear.


Calories: 402kcal | Carbohydrates: 40.83g | Protein: 10.33g | Fat: 22.28g | Saturated Fat: 12.911g | Polyunsaturated Fat: 0.988g | Monounsaturated Fat: 6.447g | Trans Fat: 0.267g | Cholesterol: 65mg | Sodium: 206mg | Potassium: 1049mg | Fiber: 3.9g | Sugar: 3.56g | Vitamin A: 762IU | Vitamin C: 24.9mg | Calcium: 199mg | Iron: 1.39mg