Cheesy Mashed Potatoes

6 to 8 servings
Cheesy Mashed Potatoes are a perfect food. We love the mix of creamy Havarti and nutty Grand Cru® cheeses here for rich, complex flavor.

By: Katie Workman, The Mom 100


  • Coarse salt
  • 8 large (3 to 3 1/2 pounds} Idaho or Yukon Gold potatoes, peeled and halved
  • 1 cup whole milk
  • 1/2 cup heavy cream or half and half
  • 4 tablespoons unsalted butter, room temperature, cut in pieces
  • 1/2 cup grated Roth Creamy Havarti cheese
  • 1/2 cup grated Roth Grand Cru® cheese
  • Freshly ground black pepper, to taste


  1. Fill a large stockpot with water, and bring to boil over high heat. Add a generous amount of salt to the water, then add potatoes. (The water should cover potatoes by at least 2 inches.) Bring to a simmer, and reduce heat to medium. Continue to simmer for 15 minutes, partially covered, until potatoes are very tender when pierced with knife.
  2. Drain potatoes, and return to the pot. Reduce heat to medium-low. Toss potatoes in the hot pan for a few minutes or until the moisture reduces, and they have begun to dry out but not brown.
  3. Remove potatoes from heat. Run through a ricer or a food mill, or mash with a potato masher until smooth. Return potatoes to pot.
  4. Meanwhile, heat milk and cream in a microwave-safe bowl for 1 minute or in a small saucepan on the stove until hot to the touch. Add hot milk & cream mixture and butter to potatoes. Stir with a wooden spoon or whisk until combined.
  5. Add cheese into the potatoes one handful at a time, stirring after each addition until cheese is melted. Season with salt and black pepper to taste. Stir over medium-low heat until mashed potatoes are warmed through. Serve immediately.