Cheesy Mashed Potatoes

Name: Cheesy Mashed Potatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
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

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Level: Easy

Total: 45 min
Active: 30 min

Yield: 8 servings

Level: Easy

Total: 45 min
Active: 30 min

Yield: 8 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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.