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Cheesy Mashed Potatoes

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 8 servings
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2 1/2 pounds Yukon Gold potatoes, peeled and quartered

3 sprigs fresh rosemary 

2 cloves garlic, peeled and smashed 

Kosher salt 

1 1/2 cups heavy cream, warmed 

1/4 cup extra-virgin olive oil 

16 ounces fresh mozzarella, shredded 

1 cup grated Parmesan


  1. Place the potatoes, rosemary and garlic in a large saucepan and cover with cold water. Add a handful of salt and bring to a boil over medium-high heat. Boil until fork-tender, about 15 minutes. Drain well and remove the rosemary sprigs.
  2. Working over the same saucepan, press the potatoes and garlic through a potato ricer. Add the warmed cream and olive oil. Place the pan back over low heat and stir everything together using a rubber spatula. Add the mozzarella, Parmesan and 1/2 teaspoon salt and continue to stir until the mixture is hot, the cheese is melted and the potatoes are almost stringy in texture--this will take 5 to 10 minutes. Serve hot.