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Cheddar Garlic Mashed Potato Casserole is loaded with creamy mashed potatoes, garlic and cheddar. The flavor is incredible and they can even be made the night before!

Cheddar Garlic Mashed Potato Casserole in a black bowl.

Are you guys ready for all of the holiday parties and gatherings that are approaching us? Well I am sharing with you today a side dish that will be the star of the dinner table. I couldn’t be more thrilled to partner up with Cache Valley Cheese to bring you one of the best side dishes that you will ever make!

I am all about sharing my favorite products with you that I use in my own kitchen. And Cache Valley just happens to be my favorite choice of cheese. I actually have six different kinds of cache valley cheeses stocked up in my fridge. My hubby calls me a cheese hoarder, but it would be such a tragedy to run out of cheese! Cheese can add such great flavor and a finishing touch to almost any meal and I don’t want to be without that ooey gooey cheese.

Cheddar Garlic Mashed Potato Casserole on the side is a bag of mild cheddar cache valley bag.

Cache Valley Cheese has been around since 1937 and they have perfected making delicious cheese using only the highest ingredients. They believe that good cheese comes from a good place and are inspired by people like us! Cache Valley Cheese is a company that I love and stand by!

Cheddar Garlic Mashed Potato Casserole in a white casserole dish with a wooden spoon in the breakfast.

Now can we just talk about a mashed potato casserole? Have you made one before? I made my first one a few years ago and they are life changing. Not only are they so convenient to be made in a casserole dish, they can be made the night before. This frees up some time in the kitchen and can easily be thrown into the oven the next day.

I promise this recipe is for the creamiest most delicious mashed potatoes you will ever eat. The addition of garlic plus the cheddar cheese! Oh my heavens. The cheddar cheese in these potatoes takes them to the next level. I mean just imagine pockets of cheddar cheese in each bite. My family couldn’t get over how incredible these were.

Mashed potatoes with mild cheddar cheese over top in a glass bowl being stirred together with a wooden spoon.

I love how in a mashed potato casserole the edges get slightly crisp and the inside is so tender and creamy. I don’t think I will ever make mashed potatoes any other way and I guarantee that you guys are going to love them. The flavor will absolutely blow you away and the cheddar cheese hidden inside is spectacular. Top it with some bacon and chives and you just created an amazing side dish!

This is the perfect for your next gathering and I know that it is going to be the hit at the dinner table. This is a recipe that you will want to make again and again!

Upclose photo Cheddar Garlic Mashed Potato Casserole with a wooden spoon.

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Cheddar Garlic Mashed Potato Casserole

Cheddar Garlic Mashed Potato Casserole is loaded with creamy mashed potatoes, garlic and cheddar. The flavor is incredible and they can even be made the night before!
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 10


  • 4 pounds potatoes peeled and cut into chunks
  • 8 ounce cream cheese softened
  • 1/2 cup butter cubed
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Cache Valley® Mild Cheddar Cheese shredded, divided
  • 6 slices bacon cooked and crumbled
  • 2 tablespoons chives finely chopped


  • In a large pot, bring potatoes to a boil and cook for 15-20 minutes until tender. Drain.
  • Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Add cream cheese, butter, sour cream, milk, garlic powder, salt and pepper to potatoes and mash. Fold in 1 1/2 cups Cache Valley Mild Cheddar Cheese.
  • Spread in 9x13 inch dish and top with remaining 1/2 cup cheddar cheese. Bake uncovered for 40-45 minutes or until heated through. Top with bacon bits and chives.


You can also make this the night before. Just cover up to one day.


Calories: 269kcalCarbohydrates: 24gProtein: 7gFat: 17gSaturated Fat: 9gCholesterol: 40mgSodium: 431mgPotassium: 803mgFiber: 5gSugar: 1gVitamin A: 391IUVitamin C: 21mgCalcium: 77mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

This Post was Sponsored by Cache Valley Cheese. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

Cache Valley dairy products are sold at major retailers throughout Utah, including Smith’s and Walmart. It is sold in other markets in the mountain states such as Fresh Market, Ridley’s, Harmons, Macey’s, Dan’s, Broulims, Red Apple, Reynolds, Clarks. Rancho Market, Ream’s and more.

Mashed potatoes with bacon pieces as a garnish in a black bowl.

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. I’m just getting ready to make this for an early Christmas with family. Four pounds of potatoes seems like a lot but I’m going ahead. Looks delicious!

  2. This recipe looks fabulous! If I make it the night before, do I bake it then and reheat? Or bake it the next day? Thanks for your help!

  3. Made this recipe it was great…but I didn’t have sour cream bacon or chives, the family still loved it. Oh and one thing I did was put minced garlic instead of garlic salt.

  4. Lissen, this was everything. If you are reading this…simply add each of those ingredients to your shopping list and off you go. Would definately recommend making ahead and popping that pan in the oven 45 min before your guests arrive. We also used turkey bacon (of the best thickest variety, not that slippery, thin stuff) and this recipe is nothing without the green onions (chives).

  5. can’t wait to try this! if make the night before, do you recommend cooking, cooling before frig? or make, frig and cook next day?