These Italian Cheesy Mashed Potatoes are packed with buttery goodness, a tasty blend of Italian cheeses and the perfect hint of garlic. It's everything you love about regular mashed potatoes, with a decadent Italian twist.
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- ❤️ Why You'll Love This Italian Cheesy Mashed Potatoes
- 🛒 Ingredients for Italian Cheesy Mashed Potatoes
- 🔪 How to Make Cheesy Mashed Potatoes
- 💡 Tips for Making the Best Mashed Potatoes
- ☑️ Storage Instructions
- 🍴 What to Serve with Italian Mashed Potatoes
- 🔄 Substitutions and Additions
- Can I Make These Mashed Potatoes Ahead of Time?
- Why Are My Mashed Potatoes Gummy?
- Do I Have to Peel the Potatoes?
- How Do I Know the Potatoes are Cooked Enough to Mash?
- 🍽️ More Tasty Potato Recipes
❤️ Why You'll Love This Italian Cheesy Mashed Potatoes
- Silky, creamy and buttery texture
- Blend of 6 Italian cheeses
- Incredibly flavorful with a hint of garlic
- Decadent spin on regular mashed potatoes
- Perfect for special occasion or holiday dinners
Is there anything better than a big, creamy scoop of mashed potatoes? While they're a classic comfort food, these Italian Cheesy Mashed Potatoes take things to a whole new level. These smooth, velvety potatoes are blended with rich mascarpone and a mix of Italian cheeses that melt into pure perfection.
This recipe isn’t just about the creamy texture, it’s about the amazing flavor too. Every bite is, buttery, and packed with cheesy, savory flavors that make them impossible to resist. Whether you’re making them for a holiday spread or just craving something extra comforting, these mashed potatoes are guaranteed to be a hit at your dinner table.
If sweet potatoes are more your thing, you should also check out this recipe for easy Mashed Sweet Potatoes.
🛒 Ingredients for Italian Cheesy Mashed Potatoes
- Yukon gold potatoes
- Italian cheese blend
- Mascarpone cheese
- Milk
- Heavy cream
- Butter
- Garlic
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Cheesy Mashed Potatoes
Wash, peel and chop potatoes into medium size chunks.
Add the potatoes and 2 teaspoons salt to a large pot and cover with enough cold water about 1-2 inches above the potatoes. Heat on high and boil the potatoes until they are fork tender.
In a small microwave safe bowl, add in the softened butter and garlic. Microwave for 30 seconds or until the butter has melted and the garlic is fragrant.
Pour the hot garlic butter mixture into a large mixing bowl, along with the mascarpone cheese, remaining salt and ground black pepper.
Mix to combine, then mix in the shredded Italian blend cheese, heavy cream and milk.
Drain the potatoes and add them back into the pot and mash them.
Add in the cheese mixture and mix until well combined, then serve.
If you want them smooth and creamy, you can use a food mill or hand mixer.
💡 Tips for Making the Best Mashed Potatoes
- Don’t overwork the potatoes because mashing or mixing too much can break down the starches, leading to gummy potatoes. Stop as soon as they’re smooth and creamy.
- Warm your milk or cream slightly before mixing it in. Cold liquids can cool the potatoes too quickly and affect their creaminess.
- If the potatoes seem to still be too wet after draining, return the potatoes to the pot for a minute or two over low heat to steam off any excess water.
- Grating the garlic ensures it blends evenly into the butter without leaving any sharp bits, giving the potatoes a subtle, garlicky flavor.
☑️ Storage Instructions
Fridge: Store any leftovers in an airtight container and refrigerate for up to 3-4 days.
Freezing: You can freeze mashed potatoes! Transfer the fully cooled potatoes to a freezer-safe container or resealable bag, removing as much air as possible.Freeze for up to 2 months.
Reheating: Thaw frozen mashed potatoes overnight in the refrigerator. Reheat in a saucepan over low heat or in the microwave in short intervals, stirring frequently. Add a little cream, milk, or butter while reheating to bring back their creamy consistency.
🍴 What to Serve with Italian Mashed Potatoes
If you're looking for healthy main dishes to serve with your delicious mashed potatoes, check out some of these popular recipes:
- Baked Red Snapper
- Prime Rib for Two
- Air Fryer Chicken Thighs
- Air Fryer Bone-in Pork Chops
- Bacon Wrapped Jalapeño Popper Chicken
- Air Fryer Pesto Salmon
🔄 Substitutions and Additions
- Potatoes: Swap Yukon gold potatoes with russet potatoes for a slightly lighter texture.
- Mascarpone cheese: If you can’t find mascarpone, you can use cream cheese as an alternative, though it will have a tangier flavor.
- Italian blend cheese: Substitute with a mix of freshly shredded mozzarella, Parmesan, and provolone.
- Herbs: Stir in chopped fresh parsley, chives, or basil for a pop of freshness and color.
- Cheese topping: Sprinkle extra Parmesan or mozzarella on top and broil until golden and bubbly for a delicious crust.
- Spices: Add a pinch of nutmeg or smoked paprika for an extra layer of flavor.
- Veggies: Mix in caramelized onions, or cooked spinach for added depth.
Can I Make These Mashed Potatoes Ahead of Time?
Yes, you can prepare them a day in advance. Store in an airtight container in the fridge, then reheat gently on the stovetop with a splash of cream or milk to restore their texture.
Why Are My Mashed Potatoes Gummy?
This happens when the potatoes are overmixed or mashed too much, which releases too much starch. For the best results, mash gently and avoid using a food processor.
Do I Have to Peel the Potatoes?
Peeling is recommended for a smooth texture, but if you like a rustic feel, you can leave the skins on the Yukon gold potatoes. Just make sure to wash them really well.
How Do I Know the Potatoes are Cooked Enough to Mash?
They should be fork-tender. This means a fork should slide in easily without resistance. Undercooked potatoes will be lumpy and hard to mash.
🍽️ More Tasty Potato Recipes
- Greek Potato Salad
- Crispy Smashed Potatoes
- German Potato Salad
- Sweet Potato Winter Salad
- Vegan Black Bean Stuffed Sweet Potatoes
- Air Fryer Twice Baked Potatoes
- Garlic Potatoes and Green Beans
- Air Fryer Home Fries
Italian Cheesy Mashed Potatoes
Ingredients
- 3 pounds Yukon gold potatoes
- 2 cups Italian blend cheese, shredded (see notes)
- 4 ounces mascarpone cheese, softened
- ½ cup milk
- ½ cup cup heavy cream
- ½ cup butter, room temperature
- 2 cloves garlic, grated
- 3 teaspoons salt, divided
- ½ teaspoon ground black pepper
Instructions
- Wash, peel and chop potatoes into medium size chunks.
- Add the potatoes and 2 teaspoons salt to a large pot and cover with enough cold water about 1-2 inches above the potatoes. Heat on high and boil the potatoes until they are fork tender.
- In a small microwave safe bowl, add in the softened butter and garlic. Microwave for 30 seconds or until the butter has melted and the garlic is fragrant.
- Pour the hot garlic butter mixture into a large mixing bowl, along with the mascarpone cheese, remaining salt and ground black pepper.
- Mix to combine, then mix in the shredded Italian blend cheese, heavy cream and milk.
- Drain the potatoes and add them back into the pot and mash them.
- Add in the cheese mixture and mix until well combined, then serve. If you want them smooth and creamy, you can use a hand mixer.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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