Cheesy Mashed Potatoes with Chive Butter Swirl

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Creamy, buttery mashed potatoes infused with roasted garlic and finished with a swirl of bright chive butter. Comfort food, cleaned up and dialed in for the modern table.

Ingredients

Mashed Potatoes:

• 3 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1 head garlic
• ½ cup unsalted butter, divided
• ¾ cup whole milk or half-and-half
• 1 cup shredded white cheddar (or Parmesan, or a combo)
• Kosher salt, to taste
• Black pepper, to taste

Chive Butter Swirl:

• 2 tbsp unsalted butter, melted
• 2 tbsp finely chopped fresh chives
• Optional: flaky salt for finishing

Instructions

1. Preheat oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool, then squeeze out cloves and mash into a paste.
2. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender, about 15–20 minutes. Drain well.
3. Return potatoes to the pot. Add ¼ cup butter, mashed roasted garlic, and warm milk. Mash until smooth or your preferred texture. Stir in shredded cheese. Season with salt and pepper to taste.
4. Melt the remaining 2 tbsp butter and stir in chopped chives. Drizzle over the mashed potatoes just before serving.
5. Finish with a pinch of flaky salt if desired.

Chef Paddy’s Tips

• Use Yukon Golds: They deliver natural creaminess without needing heavy cream.
• Roasted Garlic: Mellow and sweet—much smoother and deeper than raw garlic.
• Chive Butter Swirl: Flavor on flavor. Not just a garnish—it ties the whole dish together.
• Make Ahead: You can make these earlier in the day and reheat gently with a splash of milk before serving.

Let’s cook with heart and hustle.