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

Ingredient Substitutions

• Instead of Russet Potato: Yukon Gold potato, Idaho potato
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Whole Milk: half-and-half, heavy cream (½ cup)
• Instead of Unsalted Butter: salted butter, margarine
• Instead of Taleggio Cheese: Brie, Camembert, young Fontina
• Instead of Salt: kosher salt, sea salt
• Instead of White Pepper: black pepper (¼ tsp)
• Instead of Nutmeg: ground cinnamon (pinch)

Equipment Needed

• Large Pot
• Colander
• Potato Ricer or Food Mill
• Mixing Bowl
• Saucepan
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board

Critical Steps — Do Not Skip

• Start potatoes in cold water and add salt before heating
• Remove lid as soon as water reaches a boil to prevent overflow
• Use hot milk‑butter mixture to keep the mash creamy
• Fold in Taleggio cheese slowly so it melts evenly

Chef Tips from the Video

• Use a potato ricer for the fluffiest texture; a hand masher works but leaves more lumps.
• Warm the milk and butter together; adding cold milk will make the mash gluey.
• A pinch of freshly grated nutmeg adds a subtle warmth that balances the garlic.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of milk.

Freezer: Mashed potatoes can be frozen for up to 2 months but texture may become grainy; reheat with extra butter and milk.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cube and chill the Taleggio cheese up to 24 hours ahead; it will melt just as well.
• Prepare the milk‑butter mixture in advance and keep warm in a thermos.

Frequently Asked Questions