Asiago Herb Mashed Potatoes make for the perfect side dish. Fluffy Yukon gold potatoes are whipped together with butter, fresh herbs, cream and Asiago to create the creamiest mashed potatoes. Each dollop is creamy, decadent and cheesy. Talk about the ultimate mashed potatoes!
What Type of Potato to Use
When it comes to choosing a bag of potatoes at the grocery store for this recipe, reach for the Yukon golds! They are naturally more buttery than a regular Russet potato, which means that the mashed potato outcome is going to be even more decadent.
Yukon golds boil up nicely all while still holding onto their texture. Even when the are whipped together with cream, butter, cheese and herbs, the potatoes stay nice and fluffy without getting gritty or soggy.
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.
What is Asiago Cheese?
If you haven’t had Asiago cheese, now is the time! To me, it is a more “pungent” cousin to the classic Parmesan cheese. But, not pungent in a bad way! It tends to be more creamy and have a slightly nutty taste to it. It’s just wonderful!
Mixing in Asiago cheese to these potatoes really takes them to the next level. It adds layers of creaminess, nuttiness and that wonderful salty cheese flavor that we all love. It’s a match made in heaven!
How to Serve
Since these Asiago Mashed Potatoes are so versatile, they can be used for SO many different occasions! They are my go-to mashed potato recipe for:
- Thanksgiving / Friendsgiving
- Christmas
- Valentine’s Day
- Comfort food companion
- Date night
- Dinner party
- Potluck
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, drizzle with gravy or just on their own. They can stand up to it all.
Looking for other Potato Recipes? Check these out!
Herb Roasted Potatoes
Twice Baked Potato Casserole
Asiago Herb Mashed Potatoes
(7 votes, average: 4.43 out of 5)
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- Total Time: 45 minutes
- Yield: 10 servings 1x
Description
Asiago Herb Mashed Potatoes make for the perfect side dish. Fluffy Yukon gold potatoes are whipped together with butter, fresh herbs, cream and Asiago to create the creamiest mashed potatoes. Each dollop is creamy, decadent and cheesy. Talk about the ultimate mashed potatoes!
Ingredients
- 5 pounds Yukon gold potatoes, peeled and quartered
- 1 1/2 cups heavy cream
- 1 cup shredded Asiago cheese
- 1 stick (8 tablespoons) butter
- 1/4 cup 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.
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
Nutrition
- Serving Size: 1
- Calories: 375
- Sugar: 1.8g
- Sodium: 351mg
- Fat: 28.9g
- Carbohydrates: 22.8g
- Fiber: 3.9g
- Protein: 8.8g
- Cholesterol: 93mg
Keywords: Asiago Herb Mashed Potatoes
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Recipe originally posted on 2/2/2018 – updated on 10/26/2021.
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
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.