I absolutely love how easy this rich and creamy Giada cheesy mashed potatoes is to make. It needs 8 simple ingredients and takes 30 minutes—perfect for when I’m craving something cheesy and comforting but don’t want to spend hours in the kitchen.
The fluffy texture and the way the mozzarella is melted are just irresistible. To make it extra special, I serve it with some crusty bread. It’s my go-to side dish when I want to impress without any stress.
Recipe Ingredients
- 2¼ pounds Yukon Gold potatoes, peeled and quartered
- 3 fresh rosemary sprigs
- 2 garlic cloves, smashed and peeled
- Kosher salt, to taste
- 1½ cups heavy cream, warmed
- ¼ cup extra-virgin olive oil
- 1 pound fresh mozzarella cheese, shredded
- 1 cup freshly grated Parmigiano-Reggiano
How To Make Giada cheesy mashed potatoes
Boil the Potatoes
- Boil and Drain the Potatoes: Place the potatoes, rosemary, and garlic in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then boil until the potatoes are tender, about 15 minutes. Drain and discard the rosemary.
Mash the Potatoes
- Rice and Mash the Potatoes: Press the potatoes and garlic through a potato ricer back into the saucepan.
- Add Cream and Oil: Add the warmed cream and olive oil, then stir everything together over low heat with a rubber spatula.
- Add Cheese and Season: Stir in the mozzarella, Parmigiano-Reggiano, and a pinch of salt until the mixture is hot, the cheese is melted, and the potatoes are almost stringy, about 5-10 minutes.
Recipe Tips
- Elevate with Herbs: Add some freshness to Giada’s cheesy mashed potatoes by mixing in chopped herbs like parsley, chives, or thyme. This brings a bright and refreshing flavor, balancing out the richness of the cheese and potatoes.
- Spice It Up: Give your mashed potatoes an extra kick by incorporating spices or condiments, such as smoked paprika, garlic powder, or a pinch of cayenne pepper. This adds depth and warmth without overpowering the dish’s overall flavor.
- Cheesy Variations: Experiment with different types of cheese, like goat cheese, feta, or blue cheese, to create unique flavor profiles. Combine these cheeses with Parmesan and mozzarella for a delicious, melty blend that’s sure to impress.
- Make It a Main Course: Transform Giada’s cheesy mashed potatoes into a filling main dish by adding protein-rich ingredients, such as cooked bacon, diced ham, or steamed vegetables. This makes for a hearty, satisfying meal that’s perfect for weeknights or special occasions.
- Perfect Potato Choice: For the fluffiest, most tender mashed potatoes, choose high-starch potatoes like Russet or Idaho. These will yield a lighter, more aerated result compared to waxy potatoes like Yukon Gold or red bliss, which are better suited for boiling or roasting.
Recipe FAQs and Variations
How long to boil the potatoes?
Boil potatoes in salted water 15 minutes, or until they’re tender when pierced.
Can I use other types of potatoes?
Yukon Golds yield a buttery, yellow mash; Russet spuds create a fluffy mash; other varieties also work.
How to prevent potatoes from becoming gluey?
Avoid over-mixing; also, add warmed cream and oil, and gently stir over low heat to achieve a tender mash.
Can I make this recipe ahead of time?
Yes, prepare and mash the potatoes, then refrigerate up to a day and reheat before serving, adding more cream if needed.
Check out More Giada Recipes:
Giada cheesy mashed potatoes
Course: Side DishCuisine: ItalianDifficulty: Easy6
servings10
minutes20
minutes420
kcalI absolutely love how easy this rich and creamy Giada cheesy mashed potatoes is to make. It needs 8 simple ingredients and takes 30 minutes—perfect for when I’m craving something cheesy and comforting but don’t want to spend hours in the kitchen.
Ingredients
2¼ pounds Yukon Gold potatoes, peeled and quartered
3 fresh rosemary sprigs
2 garlic cloves, smashed and peeled
Kosher salt, to taste
1½ cups heavy cream, warmed
¼ cup extra-virgin olive oil
1 pound fresh mozzarella cheese, shredded
1 cup freshly grated Parmigiano-Reggiano
Directions
- Boil the Potatoes
- Boil and Drain the Potatoes: Place the potatoes, rosemary, and garlic in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then boil until the potatoes are tender, about 15 minutes. Drain and discard the rosemary.
- Mash the Potatoes
- Rice and Mash the Potatoes: Press the potatoes and garlic through a potato ricer back into the saucepan.
- Add Cream and Oil: Add the warmed cream and olive oil, then stir everything together over low heat with a rubber spatula.
- Add Cheese and Season: Stir in the mozzarella, Parmigiano-Reggiano, and a pinch of salt until the mixture is hot, the cheese is melted, and the potatoes are almost stringy, about 5-10 minutes.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories420
- % Daily Value *
- Total Fat
24g
37%
- Saturated Fat 14g 70%
- Cholesterol 60mg 20%
- Sodium 350mg 15%
- Total Carbohydrate
34g
12%
- Dietary Fiber 2g 8%
- Sugars 2g
- Protein 17g 34%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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