Mashed Potatoes

These cheesy mashed potatoes are a perfect side, and come together in just 45 minutes!

– Yukon Gold potatoes –  unsalted butter – Fontina cheese, – Parmesan cheese – cream cheese – scallion stalks – buttermilk – salt,



Wash the potatoes thoroughly and peel them. Slice them into even cubes and soak them in cold water for a few minutes.


Add the chopped potatoes to a large pot or Dutch oven along with a clove of garlic. Cover with a few inches of water. Bring the water to boil


Drain the potatoes and throw them back in the same pot. Use a wooden spoon, masher or ricer to get the spuds into a a rough mash


Then, add butter to the mashed or riced potatoes and give it a good mash again until the butter melts and you get a smoother mash.


In a bowl, whisk buttermilk, cream cheese and Fontina together along with some minced garlic. 


Now, pour this mixture onto the mashed potatoes, and use a rubber spatula to get them folded into the mashed potatoes. Add salt and pepper to taste.


I like to garnish my mashed potatoes with a few red pepper flakes and chopped scallions before serving.

Pro Tip;  You can store these mashed potatoes in the fridge for 3 to 4 days in an airtight container without any issues.

Serve & enjoy!