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Cheesy Garlic Mash

Featured in Elevate Any Dish with Homemade Sauces & Marinades.

Yukon gold potatoes, combined with butter, cream, and Gruyere cheese, create this velvety mashed dish bursting with sage and thyme. You can whip this up in a slow cooker, on the stove, or an instant pot. Perfect for gatherings or festive meals, finish with fresh herbs and butter for ultimate flavor.

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Updated on Sun, 13 Apr 2025 11:06:46 GMT
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Cheesy and Creamy Mashed Potatoes | linacooks.com
A warm hug in a bowl is what you'll get with these velvety, cheese-packed slow cooker spuds. Bursting with Gruyere, garden-fresh herbs, and plenty of garlic, they'll take center stage at your family dinner or holiday table.

What You'll Need

  • Yukon Gold Potatoes: They've got a buttery smoothness that's perfect when you mash them up.
  • Heavy Cream: This gives your potatoes that can't-resist richness and silky-smooth finish.
  • Whole Milk: Works with the cream to keep things creamy without going overboard on heaviness.
  • Fresh Sage Leaves: Adds that woodsy taste that goes so well with the smooth potatoes and melty cheese.
  • Fresh Thyme Sprigs: Brings gentle herb flavors that boost the overall taste.
  • Garlic (smashed): Gives these potatoes a mellow, savory kick that'll keep you coming back for more.
  • Parmesan Rind (optional): Sneaks in extra savory goodness for potatoes that pack more punch.
  • Salted Butter (at room temperature): Makes everything richer and helps create that dreamy, soft texture.
  • Kosher Salt and Black Pepper: The must-have basics that bring all the flavors to life.
  • Gruyere Cheese (shredded): A sweet-nutty cheese that melts like a dream and adds incredible depth.

Cooking Steps

Slow Cooker Method:
Toss potatoes, parmesan rind (if you're using it), heavy cream, milk, sage, thyme, and garlic into your slow cooker. Put the lid on and cook for 4-5 hours on high or 6-8 hours on low until potatoes feel soft when poked with a fork. Then switch to warm setting.
Step 2:
Strain potatoes but save all that cream. Throw away the herbs and parmesan rind if you used one. Run potatoes through a ricer and put them back in the slow cooker. Don't have a ricer? Just drop potatoes back in and use a regular masher instead.
Step 3:
Pour in 1 1/2 cups of the saved cream and add butter to your potatoes. Slowly mix in more cream until you get the texture you want. Sprinkle with salt and pepper, then stir the Gruyere in. Cover and cook another 15 minutes till the cheese gets all melty. You can keep them warm for up to 4 hours if needed.
Instant Pot Method:
Mix potatoes, parmesan rind (optional), heavy cream, milk, garlic, and sage in your Instant Pot. Seal it up and cook on low pressure for 15 minutes, then let the steam out. Change to warm setting, then follow the slow cooker steps - adding butter, saved cream, and cheese until everything's nice and creamy.
Stove-Top Method:
Put potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage in a big Dutch oven. Let it come to a light boil over medium heat and cook about 20-25 minutes until potatoes feel tender. Drain but save the cream, then mash and finish just like the other ways.

How to Serve & Store

  • Dish them up hot with extra fresh herbs on top and a pat of butter for looks.
  • These go great with any roast meat, grilled veggies, or as part of your holiday feast.
  • Pop leftovers in a sealed container and keep in the fridge for up to 3 days.
  • When it's time to eat again, warm them slowly on the stove or in the microwave, stirring now and then. Add a splash of milk or cream to make them creamy again.

Quick Tips

  • Want a bigger garlic punch? Throw in one or two extra cloves when cooking.
  • For super cheesy potatoes, don't be shy - add more Gruyere or try some sharp cheddar instead.
  • Make them thicker or thinner by playing with how much of the saved cream you put back in.

Pro Chef Advice

  • Ina Garten always picks Yukon gold potatoes for mashed dishes because they're naturally buttery.
  • Alton Brown swears by using a potato ricer if you hate lumps and want super-smooth results.
  • Julia Child never forgot to let her butter come to room temp first for the smoothest mix-in.

Why This Works So Well

  • The smooth texture and gooey Gruyere make these potatoes impossible to resist.
  • You can pick your favorite cooking method - slow cooker, instant pot, whatever's easiest.
  • Fresh herbs and garlic turn ordinary mashed potatoes into something special.

Mix It Up

  • For a bit of zing, mix in some cream cheese or sour cream.
  • Try swapping the cheese for Fontina or Gouda to create totally different flavor notes.
  • Sprinkle with crunchy bacon pieces or fresh chives for extra taste and texture contrast.

Creamy Garlic Mash

Rich and creamy mashed potatoes with cheese and garlic. Easily cooked in a slow cooker, instant pot, or on the stovetop.

Prep Time
15 Minutes
Cook Time
240 Minutes
Total Time
255 Minutes
By: Paolina

Category: Sauces & Marinades

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

01 4 cloves of garlic, smashed.
02 6 tablespoons of softened salted butter.
03 3 cups of thick heavy cream.
04 3 sprigs of fresh thyme, plus extras for garnish.
05 1 parmesan cheese rind (optional).
06 8 fresh sage leaves, with more for serving.
07 1 cup of whole milk.
08 4 pounds of Yukon gold potatoes, peeled and cut into quarters.
09 1 cup shredded Gruyere cheese (feel free to add more!).
10 Kosher salt and black pepper for seasoning.

Instructions

Step 01

In your slow cooker, toss in the potatoes, garlic, heavy cream, milk, parmesan rind (if you're using it), thyme, and sage. Cover it up and cook on low for 6-8 hours or high for 4-5 hours, until the potatoes are soft enough to pierce with a fork. Switch the cooker to keep warm.

Step 02

Drain all the potatoes but save the cream mixture. Toss out the thyme, sage, and parmesan rind if used. Press the potatoes through a ricer, putting them back into the slow cooker. Or, you can just mash them up more roughly with a masher.

Step 03

Stir in 1 1/2 cups of the saved cream along with the butter. Keep adding cream until it’s the thickness you like. Add salt and pepper to taste, and mix in the cheese. Cover it up again and let it cook another 15 minutes until it turns creamy and cheesy. Leave it on warm for up to 4 hours.

Step 04

Doll up the mashed potatoes with herbs and a bit more butter before serving.

Step 05

Pop the potatoes, heavy cream, milk, garlic, sage, and parmesan rind (if using) into your instant pot. Secure the lid and cook on low pressure for 15 minutes. Let out the steam and switch to the keep-warm setting.

Step 06

Drain the potatoes but hang on to the cream mixture. Remove the sage, thyme, and parmesan rind if used. Press the potatoes through a ricer back into the instant pot or mash them chunky-style using a masher.

Step 07

Pour in 1 1/2 cups of the saved cream and the butter. Add more cream until it’s just how you like it. Sprinkle in some salt, pepper, and cheese, giving it a good stir. Put the lid on and let the cheese melt. Leave on warm for 4 hours max.

Step 08

Spoon the potatoes into a dish, add extra herbs on top, and a pat of butter before serving.

Step 09

Add the potatoes, heavy cream, milk, sage, garlic, and parmesan rind (if you've got one) to a big Dutch oven. Heat gently over medium until it starts to bubble softly, letting it cook for 20-25 minutes until you can easily pierce the potatoes with a fork.

Step 10

Pour out the cream but save it for later. Get rid of the sage, thyme, and parmesan rind if used. Either press the potatoes through a ricer into the pot or just mash them right there—your choice.

Step 11

On low heat, stir in 1 1/2 cups of the saved cream mix along with the butter. Add cream little by little until you’re happy with the thickness. Sprinkle in cheese, salt, and pepper, stirring until everything’s melted and smooth.

Step 12

Scoop the mashed potatoes into a serving dish, and don’t forget to garnish with a sprinkle of fresh herbs and a bit of butter.

Notes

  1. These mashed potatoes are loaded with Gruyere cheese and herbs, making them perfect for a cozy dinner or holiday table.
  2. You can cook them in a slow cooker, instant pot, or even on the stove depending on what’s easiest for you.
  3. Top with fresh herbs and butter for a lovely finishing touch.

Tools You'll Need

  • A slow cooker.
  • An instant pot.
  • Potato ricer.
  • Mash tool.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 26 g
  • Total Carbohydrate: 42 g
  • Protein: 10 g