Italian Cheesy Mashed Potatoes
These Italian Cheesy Mashed Potatoes are packed with buttery goodness, a tasty blend of Italian cheeses and the perfect hint of garlic.
Servings 10
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
The blend of shredded Italian cheeses that I used contains Parmesan, Romano, Provolone, Asiago and Mozzarella cheeses.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Italian Cheesy Mashed Potatoes
Amount per Serving
Calories
425
% Daily Value*
Fat
35
g
54
%
Saturated Fat
21
g
131
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
*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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