Whenever I think of the ultimate side dish to accompany a decadent entree, my mind instantly goes to mashed potatoes. Give me all the mashed potatoes and gravy, please! It’s a classic that can be done up many different ways. These Asiago Herb Mashed Potatoes are cheesy, creamy and dreamy. Add in fresh herbs to brighten the dish and you have a perfect mouthful in every bite.
These Asiago Herb Mashed Potatoes ride the fine line of being able to hold up to gravy and toppings, but instantly melt when they get in your mouth. It’s the type of mashed potato that makes you want to close your eyes and keep taking more bites. Like a creamy cloud of goodness.
These mashed potatoes can be served up family-style for any gathering or holiday (perfect for Thanksgiving and Christmas!), or plated to make a more classic meal. Serve them along side steak, chicken (grilled or fried), fish, Thanksgiving turkey, holiday ham, or just on their own. They can stand up to it all.
Asiago Herb Mashed Potatoes
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- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
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These Asiago Herb Mashed Potatoes are cheesy, creamy and dreamy. Add in fresh herbs to brighten the dish and you have a perfect mouthful in every bite.
Ingredients
- 5 pounds Yukon gold potatoes, peeled and quartered
- 1 cup heavy cream
- 1 cup shredded Asiago cheese
- 1 stick (8 tablespoons) butter
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot and cover with just enough water to cover the tops of the potatoes. Place it over medium-high heat and bring the pot to a low boil. Gently boil the potatoes for 15-20 minutes, or until the potatoes are fork-tender. Drain.
- Either using the same pot or a large bowl with the potatoes in it, add in the heavy cream, Asiago cheese and butter. Use a hand mixer to blend the potatoes together until smooth. Fold in the fresh thyme and season to taste with salt and pepper.
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Thanks for following and cooking along with me!
Can you leave skins on?
Yes you can! They will be more like “smashed” potatoes and have more of a texture instead of just creaminess.