The Cheesiest Mashed Potatoes

Chef Lee Hefter's mashed potatoes are so packed with cheese, they're almost like fondue.

Slideshow: More Fantastic Mashed Potato Recipes

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  • Servings: 4

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How to Make Creamy Riced Potatoes


  • 2 large baking potatoes
  • 6 tablespoons unsalted butter
  • 1 1/2 cups heavy cream
  • 1 large garlic clove, minced
  • 2 cups of shredded mozzarella (6 ounces)
  • 2 cups of shredded imported ComtĂ© or Fontina cheese (6 ounces)
  • Salt

How to make this recipe

  1. In a large saucepan, cover the potatoes with 2 inches of water. Bring to a boil and simmer until tender, about 30 minutes. Drain and peel the potatoes. Pass them through a ricer into the saucepan. Stir in the butter and 1/2 cup of the cream until incorporated.

  2. In a small saucepan, combine the remaining 1 cup of cream with the minced garlic and bring to a boil. Stir the garlic cream into the potatoes and cook over low heat until smooth and creamy. Add the cheese by the handful, stirring it in until melted before adding more. Season with salt and serve hot. If necessary, add a few drops of hot water to loosen the potatoes.

Contributed By Photo © Andrew Purcell Published January 2013

505585 recipes/cheesiest-mashed-potatoes 2013-12-06T23:53:55+00:00 Lee Hefter top-chef|christmas|thanksgiving|side-dishes|4|fast|staff-favorite|vegetarian|weeknight-dinner january-2013 recipes,cheesiest-mashed-potatoes 505585

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