Cheesy Taters

6 Servings
35 min

This is a yummy comfort food recipe—if you are a fan of potatoes, I think you will really love it! These potatoes are made with sharp Cheddar, Asiago, and Parmesan cheese—a nice cheesy change from traditional mashed potatoes! I didn’t peel my potatoes because I like leaving the skins on, so that makes this recipe even easier to make! But if you like having the potatoes peeled, that's fine too!

There’s nothing like mashed potatoes on a cold winter day, and cheese added in makes them even better!  I was thinking, if you wanted them even cheesier, you could spoon the potatoes into an oven-safe or microwave-safe serving dish, sprinkle extra cheese on top, and put in the oven or microwave for a few minutes just until the cheese is melted over the potatoes—yum!

I was thinking, if you wanted them even cheesier, you could spoon the potatoes into an oven-safe or microwave-safe serving dish, sprinkle extra cheese on top, and put in the oven or microwave for a few minutes just until the cheese is melted over the potatoes—yum!

Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients

  • 8 Russet potatoes (about 2 lb./900 g), peeled and cut into 2-inch/5-cm cubes (I left my potatoes unpeeled)
  • 2 Tablespoons 2% (or low fat) milk
  • 4 Tablespoons unsalted butter, softened
  • 1 Tablespoon plus 1 teaspoon sour cream
  • 1 1/3 cups shredded sharp yellow Cheddar cheese
  • 1/4 cup shredded Asiago cheese
  • 1/4 cup shredded Parmesan cheese
  • Coarse sea salt and freshly ground white pepper, to taste
Instructions

Place the potatoes in a large saucepan and cover with cold water.
Bring to a boil on high heat, then reduce the heat and continue cooking for about 10 to 15 minutes, or until the potatoes are fork tender. In the meantime, warm the milk in a microwave.
Drain the potatoes in a colander and return to the pan. Add the warm milk, softened butter, and sour cream, and then mash with a potato masher.
While the potatoes are still hot, add the cheeses and continue mashing until they are melted.
Season with salt and pepper if desired—because these cheeses can be salty, you may not need to add any salt.
NancyC | nancy-c.com
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