Triple-Cheese Mashed Potatoes

Triple-Cheese Mashed Potatoes

As the temperatures outside take a dip, we are all likely finding ourselves spending more time indoors these days. This makes winter the perfect time to explore brand new recipes, especially those featuring one of the world’s most beloved comfort foods: potatoes!

At only 100 calories a piece, these starchy spuds contain over 60 different vitamins and phytochemicals, are loaded with vitamin C, and are a fantastic source of potassium and other minerals.

They also happen to be absolutely delicious, especially when prepared as this creamy, comforting triple-cheese mashed potato recipe below.

Here’s the best part: most of the ingredients for this recipe will already be sitting in your kitchen! Before you get started, here’s what you’ll need:

  • 1 kilogram (just over 2 pounds) of russet, coliban or maris piper potatoes (or any mashing potato will do)
  • Sea salt and freshly ground pepper (to taste)
  • Butter
  • A handful of dried breadcrumbs (day-old crumbled or grated bread will do the trick)
  • 2 Tbsp of grated Parmesan cheese
  • 1 Tbsp of thyme leaves
  • 40g (approximately 1.5 oz) of grated cheddar or red leicester cheese
  • 4 Tbsp of mascarpone
  • 2 Tbsp of wholegrain mustard
  • 35g (approximately 1 oz) of grated mozzarella

Putting it all together

Peel the potatoes and slice them in half. Fill a saucepan with cold water and a pinch of salt. Place the potatoes in the water, bring the water to a boil, and cook the potatoes for 15 minutes (or until the potatoes are tender).

Now is a good time to set your broiler or grill to high. While waiting on the potatoes and the grill, butter a medium-sized baking dish (18cm by 23cm and around 6cm deep will do). Combine the breadcrumbs with the Parmesan cheese, thyme, and half of the cheddar.

Once the potatoes are cooked and tender, drain and return them to the hot pan (this allows them to steam so they aren’t so soggy when mashed). Use a potato masher or a fork to mash the potatoes, and then combine the mascarpone until the potatoes are smooth. Season those spuds with pepper, and then stir in the mozzarella, mustard, and the remaining cheddar.

Finish off those tates by spooning them into your greased baking dish. Crumble the breadcrumb mixture over top and set the potatoes under the grill for 5 minutes or until the topping is golden brown. Serve immediately for best results.

Got leftovers?

Leftovers are a mum’s dinner prep dream come true. If these potatoes aren’t all scooped up in one night, you can always use them for other recipes, like:

  • Shepherd’s pie
  • Mashed potato waffles
  • Mashed potato gnocchi

Or you can even refrigerate or freeze the potatoes to use them for another night! Be sure to store the potatoes in an air-tight container or a freezer-friendly sealable bag to maintain their freshness and flavour.

Have another great leftover or mashed potato recipe idea? Fill us in and share your inventive recipe with the Peachymama community below!


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