Ingredients
- 4 large Yukon Gold potatoes, approximately 3.5 lbs
- 0.5 cup unsalted butter
- 1.5 cups shredded Fontina cheese, substitute with white cheddar
- 0.5 cup shredded Parmesan cheese
- 8 oz cream cheese, softened (1 package)
- 2 scallion stalks, chopped finely, for garnish
- ½ cup buttermilk, the secret ingredient!
- 2 teaspoon salt, adjust to taste
Instructions
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Wash the potatoes thoroughly and peel them. Slice them into even cubes and soak them in cold water for a few minutes.
Note: Typically, I have a bowl with cold water that I toss the potatoes in as I peel and chop them up into small cubes. Soaking potatoes releases some starch so they are fluffy and not gummy when cooked.
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Add the chopped potatoes to a large pot or Dutch oven along with a clove of garlic. Cover with a few inches of water (I typically use about 5 cups of water for 4 large Yukon Gold potatoes). On medium-high heat, bring the water to boil first and then turn the hit to a medium to simmer.
Check the potatoes after 15 minutes using a fork (if it pierces cleanly, your potatoes are done). If not, boil for another 5 minutes until tender.
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Drain the potatoes using a colander and throw them back in the same pot. This keeps the spuds warm as you’re mashing. Use a wooden spoon, masher or ricer to get the spuds into a a rough mash. Then, add butter to the mashed or riced potatoes and give it a good mash again until the butter melts and you get a smoother mash.
Note: I prefer not to use a blender or hand mixer because I find the potatoes often get too gummy when over-mashed. A ricer or masher is your best bet to get it to the right consistency. It’s okay if it’s a bit lumpy at first (that’s where the cheesy goodness comes in)
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In a bowl, whisk buttermilk, cream cheese and Fontina together along with some minced garlic. Now, pour this mixture onto the mashed potatoes, and use either a rubber spatula to get them folded into the mashed potatoes. Add salt and pepper to taste.
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I like to garnish my mashed potatoes with a few red pepper flakes and chopped scallions before serving.
