Rachael’s Cheesy Mashed Potatoes

Ingredients

• 4 large Russet Potato (one per person, starchy variety)
• 8 cloves Garlic (crushed or minced)
• 1 cup Whole Milk (warmed to about 140°F)
• 2 tablespoons Unsalted Butter (cut into cubes, softened)
• 4 ounces Taleggio Cheese (soft Italian cheese, cubed and chilled)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon White Pepper (adds subtle heat)
• ¼ teaspoon Nutmeg (freshly grated if possible)

Instructions

1. Prep Potatoes and Garlic

   Peel the 4 Russet potatoes, cut them into evenly‑sized chunks (about 1‑inch cubes), and place them in a large pot. Add the 8 crushed garlic cloves.

   Time: PT5M

2. Add Cold Water and Salt

   Cover the potatoes and garlic with cold water, making sure the water is about an inch above the potatoes. Add 1 tsp salt now so it dissolves as the water heats.

   Time: PT1M

3. Bring to a Boil

   Place the pot over high heat, cover with a lid, and bring to a rolling boil. Once boiling, remove the lid immediately to avoid overflow caused by starch.

   Time: PT8M

   Temperature: 212°F

4. Cook Potatoes Until Tender

   Reduce heat to medium‑low and simmer uncovered until the potatoes are fork‑tender, about 10‑12 minutes.

   Time: PT12M

   Temperature: 212°F

5. Drain and Rice

   Drain the potatoes and garlic in a colander. Return them to the pot or a large mixing bowl and pass through a potato ricer (or mash with a hand masher) until smooth.

   Time: PT5M

6. Warm Milk and Butter

   In a small saucepan, combine 1 cup warm milk (about 140°F) and 2 Tbsp butter. Heat gently until the butter melts; do not let it boil.

   Time: PT3M

   Temperature: 140°F

7. Incorporate Milk‑Butter Mixture

   Gradually pour the hot milk‑butter mixture into the riced potatoes, stirring gently with a wooden spoon until fully incorporated and fluffy.

   Time: PT3M

8. Season

   Stir in ½ tsp white pepper, a pinch of nutmeg, and additional salt to taste.

   Time: PT1M

9. Add Taleggio Cheese

   Fold in the cubed, chilled Taleggio cheese a few pieces at a time, allowing each addition to melt before adding more. Continue until the cheese is fully incorporated and the mash is silky.

   Time: PT5M

10. Serve

    Transfer the garlic Taleggio mash to a serving bowl, garnish with a light drizzle of melted butter or a sprinkle of extra white pepper if desired. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g