Print Recipe
5 from 1 vote

Fail-Proof Cheesy Mashed Potatoes | #FoodNetwork

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Vegetable Side
Servings: 4
Author: Susan Pridmore


  • 2 lbs Frieda's Butter Babies Potatoes
  • 1/3 cup half-and-half feel free to substitute vegetable broth
  • 2 1/2 Tbsp unsalted butter
  • 1 tsp kosher salt or to taste
  • 1/2 tsp coarsely ground black pepper
  • 2/3 - 1 cup grated melty cheese I used truffled pecorino cheese from Salumeria Luca in Carmel
  • Parsley optional garnish


  • Add the potatoes to a well salted pot of water, cover the pot, and bring to a simmer. Cook until very tender, about 25 minutes.
  • Coming the half-and-half, butter, salt and pepper in a small pot over medium heat. Bring just barely to a simmer and melt the butter.
  • If you prefer not to have the skins in the mashed potatoes, push the potatoes through a potato ricer into the pot of hot milk and butter, and remove the skins from the ricer. Add the cheese to the pot and stir with a large metal spoon. Serve warm with a final flourish of freshly ground pepper, and chopped parsley, if desired.