Ingredients (~6 servings)
- ~2 lbs potatoes
- 1 1/2 tsp chicken bouillon base/paste
- 3 cloves garlic
- 6 Tbsp butter
- 2 sprigs rosemary
- 1 sprig thyme
- 2 Tbsp chives
- 3 oz cheddar cheese, shredded
- 3 oz Parmesan cheese, shredded
- 1/2 cup milk
Boil the Potatoes in Seasoned Water
Bring a large pot of water to a boil – I use a 5 quart pot with at least 2 inches of water.
Once the water is boiling, add the chicken bouillon base and stir to dissolve.
Rinse and peel the potatoes, then cut into 1-2 inch chunks so they cook evenly.
Add the potato chunks to the boiling water and cook until fork tender – usually ~15-20 minutes depending on size.
Drain and Mash with All the Good Stuff
Drain the potatoes well and place them back into the same pot.
Add the garlic, butter, rosemary, thyme, chives, cheddar cheese, Parmesan cheese, and milk.
Mash everything together until you reach your desired consistency.
If you want them looser, add more milk 1-2 Tbsp at a time until they’re where you want them.
The cheeses will melt into the hot potatoes and create a creamy, savory base that’s rich enough to eat on its own.
Cheesy Mashed Potatoes
Ingredients
Ingredients (~6 servings)
- ~2 lbs potatoes
- 1 1/2 tsp chicken bouillon base/paste
- 3 cloves garlic
- 6 Tbsp butter
- 2 sprigs rosemary
- 1 sprig thyme
- 2 Tbsp chives
- 3 oz cheddar cheese shredded
- 3 oz Parmesan cheese shredded
- 1/2 cup milk
Instructions
- Bring a large pot of water to a boil and stir in chicken bouillon base.
- Peel and cut potatoes into 1-2 inch chunks.
- Add potatoes to boiling water and cook until fork tender, about 15-20 minutes.
- Drain potatoes and return to pot.
- Add garlic, butter, rosemary, thyme, chives, cheddar cheese, Parmesan cheese, and milk.
- Mash until desired consistency is reached.
