This is a yummy comfort food recipe from a cookbook I reviewed some years ago, The Meatloaf Bakery Cookbook. It was written by Cynthia Kallile, founder of a bakery in Chicago that specialized in making meatloaf in creative ways (meatloaf cupcakes, little loafies, even meatloaf pastries!). I had tried this Cheesy Taters recipe from the book when I did my review and they were really good! I probably should have made a meatloaf recipe, but I was just in the mood for potatoes at the time, and these Cheesy Taters were calling my name! 🙂
Sadly, when I recently googled The Meatloaf Bakery, I found that it is now permanently closed. 😦 But this recipe is worth reposting—if you are a fan of potatoes, I think you will really love it! They’re made with sharp Cheddar, Asiago, and Parmesan cheeses—a nice cheesy change from traditional mashed potatoes. I didn’t peel my potatoes because I like leaving the skins on, so that makes this recipe even easier to make!
Cheesy Taters
CHEESY TATERS from The Meatloaf Bakery Cookbook
Serves 4 to 6
8 Russet potatoes (about 2 lb./900 g), peeled and cut into 2-inch/5-cm cubes (I left my potatoes unpeeled)
2 Tablespoons 2% (or low fat) milk
4 Tablespoons unsalted butter, softened
1 Tablespoon plus 1 teaspoon sour cream
1 1/3 cups shredded sharp yellow Cheddar cheese
1/4 cup shredded Asiago cheese
1/4 cup shredded Parmesan cheese
Coarse sea salt and freshly ground white pepper, to taste
Place the potatoes in a large saucepan and cover with cold water. Bring to a boil on high heat, then reduce the heat and continue cooking for about 10 to 15 minutes, or until the potatoes are fork tender. In the meantime, warm the milk in a microwave.
Drain the potatoes in a colander and return to the pan. Add the warm milk, softened butter, and sour cream, and then mash with a potato masher.
While the potatoes are still hot, add the cheeses and continue mashing until they are melted. Season with salt and pepper—because these cheeses can be salty, you may not need to add any salt, perhaps only a little white pepper to bring out the flavors.
As for the lumps, they’re totally acceptable if you don’t intend to do any creative piping. However, if you’d like to try your hand with a pastry bag and your favorite decorative tip, be sure to minimize lumps, because they make piping more difficult.
Recipe used with permission | nancy-c.com
There’s nothing like mashed potatoes on a cold winter day, and cheese added in makes them even better! 🙂 I was thinking, if you wanted them even cheesier, you could spoon the potatoes into an oven-safe or microwave-safe serving dish, sprinkle extra cheese on top, and put in the oven or microwave for a few minutes just until the cheese is melted over the potatoes—yum!
Do you love mashed potatoes, too? What types of things do you like to add in to your potatoes?
Sharing at Meal Plan Monday, Farmhouse Friday, Weekend Potluck, Fiesta Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Wow Me Wednesday, Homestead Blog Hop, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.
NancyC 
This recipe looks wonderful, can’t wait to try it. I have often added cheddar to my mashed potatoes but never thought about using Asiago and Parmesan too.
Mashed potatoes are my favorite comfort food. I like to top them with snipped green onions, or homemade mushroom gravy.
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Hope you enjoy the recipe with the 3 cheeses! They sound great the way you make them too, with the green onions or mushroom gravy! 🙂
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All you had to say was cheesy and I’m there. These sound amazing with all the cheeses I love. Honestly, I’ve made cheesy potatoes before but because I couldn’t taste the cheese I gave up. Maybe it was laziness or a lack of imagination (I’m a terrible cook) but happy to try them again with this recipe. Thank you for sharing this on Farmhouse Friday. pinned
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Thanks for hosting, Cindy! Hope you enjoy these potatoes! 🙂
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