Chunky Mashed Potatoes

Chunky Mashed Potatoes
While a turkey or roast may be the star of any given holiday meal, we all know the secret favorite of the table has to be the mashed potatoes. Everyone has their own preferences for how they ought to be cooked, whether it’s creamy, with garlic, with cheese, or something else. For this version of the recipe, we’ve added cheese and garlic along with a few other spices and garnishes for a delightfully chunky texture.
  • Serves: 4
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes


  • 4 russet potatoes, peeled
  • 4 garlic cloves, smashed
  • 2 cups shredded sharp cheddar cheese
  • 1 cup sour cream, room temperature
  • ½ cup half-and-half, room temperature
  • 4 ounces cream cheese, room temperature
  • 4 tablespoons unsalted butter, softened
  • 3 scallions, sliced
  • Salt and freshly ground black pepper
  • ¼ cup minced fresh parsley


  1. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until a knife pokes through a potato easily, approximately 45 minutes.
  2. Drain and transfer to a large bowl; add the garlic and mash while hot. Add the cheddar, sour cream, half-and-half, cream cheese, butter, and scallions and stir to combine.
  3. Season with salt, pepper, and fresh parsley. Serve hot.
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