Just sayin, but if you asked me I think mashed potatoes should be one of the major food groups! I love a good cheesy creamy mashed potato, they pair well with pretty much anything, but let’s be real, I’d be perfectly happy eating a big bowl of just them for dinner! These herb & garlic cheesy mashed potatoes are delicious! Simple to make and so flavorful, 4SP per 1/2 cup serving on both the blue and green program, 3SP on purple.
What potatoes should I use? Any kind will work with this recipe, I grew up on white potatoes, my mum hated yellow potatoes lol so it just became a preference of mine. Use the kind you enjoy! For any mashed potato type recipe I always peel my potatoes but if you like leaving the skin on that is ok to do so.
Substitutions. For the milk, I use 1% but any milk will work just fine, if you use almond or cashew due to allergies that is fine to use. Some other options for the cream cheese would be laughing cow cheese spread or goat cheese. You can use plain cream cheese if you can’t find herb & garlic, feel free to add a pinch of garlic powder or salt to it if you do. I like the cheddar cheese in this recipe but you can use any shredded cheese, if you prefer say a mozzarella that will still taste amazing! You can use regular sour cream if you do not like fat-free, it will just add some points overall to the recipe. Always feel free to play around with seasonings, we all have different taste buds and if you think something would go well in this recipe then go for it 🙂
Serving size. This recipe makes 16- 1/2 cup servings or 8- 1 cup servings, if you are worried about there being too much you can half the recipe and make it in a smaller dish.
Don’t Add Cold Ingredients to Warm Potatoes. If you have the time to let the dairy ingredients in this recipe sit on the counter for a bit and get to room temperature, it will make for creamier potatoes overall.
How to Store and Reheat
To store this recipe, place it in a sealed storage container, it can stay in the refrigerator for up to four days.
To reheat this dish, you can do it in the oven or even the air fryer. If you use the oven, then heat the mashed potatoes in an oven-safe dish or pan, covered by foil, at 375ºF for 30-40 minutes. You could also make some potato patties with leftovers, just shape them into round patties and fry them up in a frying pan.
I am not a fan of freezing mashed potatoes, they are much better fresh but it can be done.
Herb & garlic cheesy mashed potatoes
- 8 medium potatoes *I used white
- 1/2 cup fat free sour cream
- 1/2 cup milk *I used 1%
- 2 Tbsp light butter
- 4 oz herb & garlic cream cheese *room temp
- 2 garlic cloves, minced
- 1/3 cup grated parmesan cheese
- 1 cup reduced fat shredded cheddar cheese
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- Peel and cut the potatoes, place in a large pot filled with water and a dash of salt. Bring to a boil then reduce to a med-high, let cook for at least 20 minutes or until you can easily pierce the potatoes with a fork.
- Preheat oven to 350F, spray a casserole dish with some non stick spray *I used a 9x9 dish
- Drain the potatoes, add the milk and butter then using either an electric or hand masher mash them til they are nice and creamy.
- In a bowl beat together the cream cheese, sour cream, seasonings, garlic, 2/3 cup cheddar cheese and 1/4 cup of parmesan cheese (the remaining cheddar and parm will be sprinkled on top) stir this mixture into the mashed potatoes, don't over mix it though, just gently fold it in. If you can add the dairy ingredients at room temp it will give you a creamier potato.
- Scoop the potato mixture into the casserole dish. Sprinkle the remaining cheese on top (1/3 cheddar and 2 Tbsp parm) cover with foil, best to spray the foil to prevent potatoes from sticking.
- Bake in the oven at 350F for 20 minutes, remove foil and bake another 5 minutes, feel free to top with some fresh green onion.
- Note* the 8 medium potatoes worked out to be about 6 cups of cooked potatoes, according to the WW app this is 24SP