Asiago Herb Mashed Potatoes

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.

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Asiago Herb Mashed Potatoes

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.

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8+ servings 1x
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Ingredients

  • 5 lbs yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1 cup heavy cream
  • 1 cup asiago cheese, shredded
  • 1 stick (8 tablespoons) butter
  • 2 teaspoons fresh thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Place all of the potatoes into a large pot and fill with enough water to cover the tops of the potatoes with a couple inches of water. Place the large pot of potatoes and water over medium-high heat and bring to a  gentle boil. Boil your potatoes for about 10-15 minutes, or until they are cooked all the way through (you can tell by piercing one with a knife).
  2. Drain the potatoes and place them back into the pot or into a large bowl of preference. Using either an immersion blender or beaters, blend the potatoes with the heavy cream, asiago cheese and butter until they are smooth and creamy. Fold in the fresh thyme and season to taste with salt and pepper. Serve.

Notes

If you place your potatoes straight into a pot of boiling water, they will become very grainy and starchy. It is best to always bring your potatoes and water up to a boil at the same time.