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Mashed Potatoes with Fontina, Asiago and Black Pepper

Mashed Potatoes with Fontina, Asiago and Black Pepper

By Diane UngerApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    20 minutes active
  • Rating
Ingredients
  • 4

    tablespoons (½ stick) salted butter

  • 2

    pounds Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced ½ inch thick

  • Kosher salt and ground black pepper

  • ½

    cup half-and-half

  • 2

    ounces fontina cheese, shredded (½ cup)

  • 2

    ounces asiago cheese, shredded (½ cup)

Follow the recipe through melting all 4 tablespoons of butter. Add the potatoes and 1 teaspoon salt, then stir until the potatoes are coated.

Stir in ½ cup water, then distribute in an even layer. Continue with the recipe to cook and finish the potatoes, stirring in the cheeses and 1 teaspoon pepper instead of the remaining butter.

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