Creamy Asiago Mashed Potatoes

Creamy Asiago Mashed Potatoes

Asiago cheese was super popular for awhile a year or so ago, and I really couldn't understand why. It just tasted like a sharper swiss cheese to me, and I really am not a fan of swiss cheese.

My husband's co-worker's wife puts asiago in her mashed potatoes. I am all about any kind of potato dish, so I had to try it out for myself. She said that it somehow made the potatoes extra creamy, and she was right!

Adding asiago cheese to my usual mashed potato recipe was one of the best decisions I have made in a long time. It really does ad a creaminess and a sharpness that You just have to experience for yourself. If you happen to give this a try, you won't regret it either! 

So, here is my perfect mashed potato recipe just in time for Easter! These don't need gravy or anything. This recipe can be made ahead of time to make holidays, dinner parties, or whatever you are making them for a little easier. Enjoy!

For the full Spring/Easter menu that goes with this recipe, enter your name/nickname and email at the bottom of this recipe. This menu was designed to help you celebrate in a super fancy way by utilizing the fresh herbs and flavors of the season! It includes thyme and rosemary pork chops, asiago mashed potatoes, dill zucchini, wine pairings, and four perfectly Spring dessert recipes for you to choose from!

 

Yield: about 8 servings

Ingredients:

  • 3 lb. new potatoes
  • Water to cover potatoes by 1"
  • 1 1/2 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 18 oz. block asiago cheese
  • 1/2 cup butter
  • 1/4 cup mayonnaise (bonus points if you use creme fraiche instead)

Instructions:

In a large pot, boil potatoes on high for 15-20 minutes, or until you can easily pierce them  with a fork without having to force it. You really don't want to rush this step, because it will make mashing much harder on you and your final product will be lumpy.

as your potatoes are boiling, take this time to grate your asiago. 

Strain potatoes and allow them to become just cool enough to handle without burning the heck out of you. This will take about 10-15 minutes.

With a potato masher, mash potatoes until smooth. 

Before adding in other ingredients, add your asiago to insure that it has time to melt, and then add in all seasonings, butter, and mayonnaise. You may have to microwave your potatoes to get them hot enough to melt the asiago. 

After you have combined all of your ingredients and your potatoes are to the texture you prefer, taste for seasoning.

You can either place this in the fridge for later or serve immediately. 

For the full Spring/Easter menu that goes with this recipe, enter your name/nickname below. This menu was designed to help you celebrate in a super fancy way by utilizing the fresh herbs and flavors of the season!

Here is a pin-able photo for Pinterest: