Cheesy Mashed Potatoes
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 569
- Total Fat
- 41
- Saturated Fat
- 22
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 119
- Sodium
- 637
- Total: 45 min
- Active: 30 min
Ingredients
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
Directions
- 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.
- 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.