Cheesy Mixed and Mashed Potatoes


by: Magic of Spice

Cheesy mixed and mashed potatoes and rutabaga with garlic drizzle and garden herbs.


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serves: 4-6

3 pounds Yukon Gold potatoes, peeled and halved

1 rutabaga, peeled and shredded

2 large sprigs thyme, leaves retained

1 large sprig spicy oregano, leaves retained

4-6 large sage leaves

2 sprigs rosemary, leaves retained

4 ounces asiago cheese, finely grated

5-6 tablespoons butter, softened

3/4 cups half and half, warmed

1 1/2 teaspoons white pepper, finely ground

1 head garlic, minced

4 tablespoons olive oil

Nutrition Facts
Cheesy Mixed and Mashed Potatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 773

  • Total Fat: 41.5 g
  •     Saturated Fat: 19.3 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 74.8 mg
  • Sodium: 432.9 mg
  • Total Carbs: 87.2 g
  •     Dietary Fiber: 8.7 g
  •     Sugars: 11.5 g
  • Protein: 17.2 g

how is this calculated?

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1.  Begin by peeling your potatoes and halving them, then peel the rutabaga And shred with a coarse grater. Prepare 2 separate bouquet garni with The fresh herbs, placing a larger part into the one planned for the Potatoes. Place potatoes along with bouquet garni of herbs in a large

2.  Pot of water to boil. Do the same in a smaller pot for the rutabaga.

3.  Boiling until tender but still intact, about 20 minutes.

4.  Strain both the potatoes and rutabaga, allowing to cool to touch.

5.  Remove bouquet garni and save for another application (can be frozen for added flavor in soups, stocks or stews.)

6.  Once cooled a bit, chop or process rutabaga until minced. Then take potato halves and grate with a course grater. Place both in a large mixing bowl along with shredded cheese and mash until incorporated and smoothed a bit.

7.  Place butter in warmed half and half adding pepper and whisk for a bit. Slowly adding butter mixture to potato mix and blend with a hand mixer until creamy.

8.  Place mixture into a pastry bag and pipe onto a parchment lined

9.  Baking sheet. Each mound should be about 3-4 inches wide.

10.  Note: you can do any size you wish but mind the baking time.

11.  Now we will want to sauté our garlic in the oil, until just fragrant, 30-60 seconds, but do not allow brown. Drizzle garlic oil over each mashed mound, then bake in a pre-heated oven at 425 degrees F, or until lightly golden and garlic begins to char a bit. Sprinkle with Fleur De Sel and serve.

Cooks' note:
Equipment needed
Pastry bag and star attachment
Cheesecloth and twine for sachet
Fleur De Sel for finish as desired (or use sea salt or flake salt preferred)
Hand mixer or whisk and potato masher

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Shirley Tay


Congrats on the feature, dear! Lovely dish with all my fave ingredients. Great to see u here too 🙂