Homemade mashed potatoes are one of my favorite side dishes. But with the addition of mozzarella cheese, crumbly bacon pieces, and garlic powder, these cheesy garlic mashed potatoes take the dish to a higher level on the tasty scale.
Now, we all know how much I love my homemade mashed potatoes with evaporated milk. Well, these cheesy garlic mashed potatoes take this recipe to another level of unbelievable flavor! You’ve got creamy buttery mashed potatoes mixed together with garlic powder, mozzarella cheese, and crumbly pieces of crispy bacon. Are you drooling, because I sure am!
Fortunately, this cheesy mashed potato recipe is also very easy to make. All you need to do is boil the potatoes for 30 minutes and combine all the ingredients. The dish will be ready to devour in 45 minutes.
I love to pair my fluffy mashed potatoes with my blackened pork chops, but honestly, the options are endless. Serve them these holidays alongside your turkey breast or baked ham with other popular Southern side dishes, like turkey gravy, mac and cheese, fresh green beans, and cornbread.
- 4 large russet potatoes (or an equivalent amount)
- Garlic powder
- Evaporated milk
- Grated mozzarella cheese
Peel and cube your potatoes.
Then place them in a large stockpot. Cover with water and put that over medium-high heat to bring them to a boil.
Once boiling, reduce temperature to medium and cook for about half an hour, making sure they remain covered with water, until fork tender.
While they’re boiling, grate your cheese.
Once potatoes are done, drain the water off.
Now, while your potatoes are hot (this is important) dump them into a bowl. Roughly mash the potatoes with a potato masher.
Then add milk, butter, salt, pepper, and garlic powder and mash together.
Don’t worry, we’re not going for totally mashed. A few lumps will add a nice texture to it.
Add in your mozzarella and if you’re using bacon, add that now, too.
Mash just a little bit to help incorporate it.
Then, switch to a spoon and stir until everything is well combined and the cheese is fully incorporated. This will just take a minute.
Enjoy your creamy mashed potatoes with your favorite sides these holidays.
Store in an airtight container in the fridge for up to three days. Because of the cheese and evaporated milk, I don’t recommend freezing.
- I like to use a block of mozzarella cheese instead of the pre-shredded version. Freshly grated mozzarella cheese makes a big difference in the taste of this dish and it also melts into the potatoes better. But use whatever you have or substitute the mozzarella for your favorite cheese variety, whether that’s shredded cheddar cheese or parmesan cheese.
- You can substitute the garlic powder and salt for garlic salt. You could also use minced garlic or freshly roasted garlic cloves.
- Serve with a sprinkle of parsley, chopped , or fresh chives.
- If you want to go one step further, prep your mashed potatoes in an ovenproof baking dish and sprinkle them with an additional 1/2 cup of mozzarella cheese. Then bake it in the oven for 5 to 10 minutes until the cheese is melted. Just let the dish sit for at least 5 minutes before serving, to let the baked mashed potatoes thicken.
- Want to beef up your mashed potatoes further? You can add sauteed chopped onion.
- Instead of using as I did, use Yukon Gold potatoes.
- If you prefer, you can leave the skin on your potatoes.
Can I make my mashed potatoes ahead of time?
Yes, your mashed potatoes will last up to three days in the fridge, so feel free to make them in advance. Simply reheat in the microwave (or even the crockpot) until cooked through.
Here are more marvelous mashed potato recipes:
- 4 medium to large russet potatoes
- 1 cup freshly grated mozzarella cheese*
- 1/2 cup evaporated milk
- 1/4 cup butter
- 1/2-1 teaspoon garlic powder I use a full teaspoon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 strips crumbled crispy cooked bacon optional
- Peel and slice the potatoes. Place them in a large stockpot and cover them with water. Bring to a boil over medium-high heat and then reduce temperature to medium and cook until tender - about 30 minutes.4 medium to large russet potatoes
- Drain potatoes and then place them in a large mixing bowl (or you can do this in the pot if you want).
- Roughly mash potatoes with a potato masher. Add milk, butter, salt, pepper, and garlic powder. Mash again until butter is melted.4 medium to large russet potatoes, 1/2 cup evaporated milk, 1/4 cup butter, 1/2-1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper
- Stir in the mozzarella cheese and crumbled bacon.4 strips crumbled crispy cooked bacon, 1 cup freshly grated mozzarella cheese*
- Serve immediately.
“Successful people are not gifted – they just work hard,
then succeed on purpose.”
– G.K. Nielson