Oh boy do I love some good cheesy mashed potatoes. I personally believe that mashed potatoes are always better with a little cheese added. Depending on the cheese you choose, you can take mashed potatoes in any direction. I used three different types of cheese in these particular potatoes, making them unbelievably rich.

On thanksgiving I’m definitely more of a mashed potatoes to sweet potatoes kind of girl. Although I love a good sweet potato casserole…there’s something about salty cheesy potatoes that marry perfectly with turkey and stuffing. “The trilogy”, as my husband calls is, is what thanksgiving is all about. You get a little bit of everything all in one bite and it’s like the best flavor explosion you’ve ever experienced. Creamy mashed potatoes, juicy turkey, and dense stuffing… oh my is there any other way to eat a thanksgiving meal? I think not!

Make these the day before thanksgiving and reheat them the day of on the stove. They will taste the exact same and no one will know! I’m all about preparing ahead of time and these potatoes are the perfect thing to make prior to the big day.

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3 CHEESE MASHED POTATOES

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Prep time: 5 minutes

Cook time: 15-20 minutes

Total time: Less than 30 minutes

Serves: 10+

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INGREDIENTS:

8-10 Yukon gold potatoes, peeled/washed and cut into 1 inch cubes

2 tsp kosher salt

1 tsp black pepper

1.5 tsp garlic powder

2 tsp dried parsley

1 tsp dried sage

2 sticks butter (1 cup) room temperature

1/2 cup heavy cream

1/4 cup sour cream

1/4 cup Parmesan cheese, shredded

1/4 cup asiago cheese, shredded

1/4 cup fontina cheese, shredded

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DIRECTIONS:

Bring a large pot of salted water to a boil, and add in potatoes. Cook for about 15-20 minutes till potatoes are soft and tender. Drain potatoes and add them back to the pot on the stovetop on the lowest heat.

Mash potatoes with a potato masher till smooth in texture with some chunks. Or use a handheld mixer if you want potatoes to be completely smooth.

Add in salt, pepper, garlic powder, parsley, sage, butter, sour cream, parmesan, asiago, and fontina cheese. Stir to combine then slowly add in heavy cream till you get the desired thickness you like.

Serve warm.

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