Three Cheese Mashed Potatoes
Ultra-creamy mashed potatoes loaded with a trio of cheeses — sharp cheddar, creamy mascarpone (or cream cheese), and Parmesan — for a rich, savory side dish that elevates any meal. Smooth, buttery, and perfectly seasoned, these mashed potatoes are simple to make and endlessly comforting.
Ingredients
- 2 lb Yukon Gold potatoes
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1/2 cup sharp cheddar, shredded
- 1/2 cup mascarpone (or cream cheese), softened
- 1/4 cup grated Parmesan
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped chives (optional)
- 1 clove garlic (optional)
Instructions
- Prepare the potatoes: Peel (optional) and cut the Yukon Gold potatoes into even 1–1½ inch chunks so they cook at the same rate.
- Salt the cooking water generously: Place potatoes in a large pot and add cold water to cover by about an inch. Add about 1 teaspoon kosher salt to the water and bring to a boil over high heat.
- Cook until tender: Reduce to a simmer and cook the potatoes until a fork slides through easily, about 12–15 minutes depending on size.
- Warm the milk and butter: While potatoes cook, gently heat the milk and butter together in a small saucepan until the butter is melted and the mixture is warm. If using garlic, lightly crush a clove and simmer briefly in the milk for a subtle infusion, then remove the garlic.
- Drain and dry the potatoes: Drain the potatoes in a colander, then return them to the hot pot over low heat for 1 minute, shaking occasionally to evaporate excess moisture. This helps keep mashed potatoes fluffy, not watery.
- Mash the potatoes: Use a potato ricer for the smoothest texture or a sturdy masher for a slightly more rustic feel. Press or mash until no large lumps remain.
- Add cheeses and dairy: Stir in the mascarpone (or cream cheese) until incorporated. Then gradually add the warm milk-and-butter mixture a little at a time, mashing or stirring until you reach your desired consistency.
- Fold in cheddar and Parmesan: Add the shredded sharp cheddar and grated Parmesan, mixing gently until melted and evenly combined. Taste and add salt and freshly ground black pepper as needed.
- Finish and serve: Transfer to a warmed serving bowl, top with a pat of butter and a sprinkle of chopped chives if using. Serve immediately while hot and creamy.