Creamy Cheesy Mashed Potato

By February 16, 2017June 29th, 2020Side, Vegetarian/Vegan

This creamy mash potato can be made ahead, the flavour comes to life when reheated in either the microwave or oven (as the cheese melts).


  • 200g potatoes
  • 40g sour cream
  • 1 clove garlic grated
  • 120g grated cheddar cheese
  • salt and pepper


  • Peel and cut the potatoes into chunks
  • Cover potatoes in cold water, bring the water to a boil, then reduce the heat and cook for approximately 6-8 minute or until fork tender.
  • Drain well, and mash potatoes through a potato ricer, or with a potato masher. The potatoes won’t mash well unless cooked through.
  • Add garlic, sour cream and cheese beating well to combine.
  • Season with salt and pepper
  • You can make in advance (keep covered) they will keep for a couple of days in fridge
  • Serve hot


  • When I first made this I found it to be too cheesy, When reheated they come to life,  cheesy, yumminess.
  • This recipe was adapted from Manu’s Cheesy Mashed Potato in his “More Please” Cookbook

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