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Creamy Brie Mashed Potatoes

Creamy Brie Mashed Potatoes

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If we could shrink ourselves, crawl into a bowl of these ultra-rich potatoes and take a nap, you better believe we would. Who knew potatoes could be this luxurious? MORE+LESS-


medium Yukon gold potatoes (3 lb), peeled and cut into 1-inch cubes


oz Brie cheese, rind removed and cut into 1/2-inch cubes

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  • 1

    In 3-quart saucepan, place potatoes and enough salted water to cover potatoes. Heat to boiling; reduce heat to medium-low. Cover and simmer 20 to 30 minutes or until tender; drain.

  • 2

    Return to pan. Shake pan gently over low heat to dry potatoes.

  • 3

    Meanwhile, in 1-quart saucepan, heat milk, butter, salt, pepper and garlic over medium-low heat 10 to 15 minutes, stirring occasionally, until garlic is tender. Pour milk mixture over potatoes. Add half of the cheese; mash with potato masher until fluffy.

  • 4

    Fold remaining cheese into mashed potatoes, just enough to incorporate. There should still be visible pockets of cheese. Serve hot.

Expert Tips

  • Cooking Vegetarian and Gluten Free? Always read labels to make sure each recipe ingredient is vegetarian and gluten free. Products and ingredient sources can change.
  • Yukon gold potatoes are a medium-starch potato. That means they’re a good compromise between dry, fluffy russet potatoes and moist, waxy varieties like red potatoes. Yukons are the perfect choice for these ultra-creamy, garlicky mashed potatoes.
  • These mashed potatoes have cheesy, gooey pockets of Brie cheese throughout. And while we love cheese, we chose a mild Brie so as to not completely overpower the potatoes.
  • Drying the potatoes in the pan after they have been cooked in the water allows them to soak up more milk and melted butter without becoming too loose.

Nutrition Facts

Serving Size: About 3/4 Cup
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Summary

  • 2 pounds Yukon Gold potatoes (about 6 medium potatoes), peeled and cut into 1/2-inch slices
  • 3 medium garlic cloves, peeled
  • Kosher salt
  • 1 1/4 cups heavy cream
  • 1/4 cup cold unsalted butter, cut into pieces
  • 1 (7-ounce) Brillat-Savarin cheese wheel, rind removed and cut into pieces, at room temperature (or substitute any triple-cream cheese)
  • 3 ounces Parmigiano-Reggiano cheese, grated (about 1 1/3 cups)

Place potatoes in a large saucepan, and add cold water to cover by 1 inch. Add garlic cloves and a generous pinch of salt, and bring to a boil over high. Reduce heat to medium-high, and simmer, uncovered, until potatoes are fork-tender, 10 to 12 minutes. Drain, and let stand at room temperature until potatoes look dry and chalky, about 10 minutes.

While potatoes dry, bring heavy cream and butter to a gentle simmer in a small saucepan over medium, stirring occasionally, until butter is melted, about 5 minutes. Remove from heat. Press potatoes and garlic cloves through a ricer, and return to saucepan. Fold cream mixture into potatoes.

Return saucepan to heat over medium-low. Add cheese in batches, stirring after each addition until cheese is fully melted and incorporated. Sprinkle with salt to taste.


    • 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
    • 6 large garlic cloves, peeled
    • 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more
    • 1 1/4 cups whole milk
    • 4 thyme sprigs
    • 3/4 cup (1 1/2 sticks) plus 2 tablespoons unsalted butter, divided
    • 3/4 teaspoon freshly ground black pepper, plus more
    • 1/2 cup sour cream
  1. Special Equipment
    • A potato ricer or food mill


In a large saucepan or dutch oven place potatoes, cover with salted water and heat to a boil.

Reduce heat, cover and simmer for 20 to 30 minutes until potatoes are tender when pierced with a knife or fork.

Preheat the oven to 350℉ (180℃).

Reserve ¼ cup of milk and set aside.

Mash the potatoes with the butter, brie cheese, salt and pepper and fresh herbs using a potato masher.

For extra creamy potatoes mix in a stand mixer.

Butter the inside of a casserole dish. Spoon the potatoes into the casserole.

Pour the remaining milk on top of the casserole and place into the preheated oven.

Bake uncovered for 40 to 45 minutes or until potatoes are hot and the top has browned.

You say all the liquids need to be hot, but do I need to heat the sour cream?

No! You want the cream and the butter to be hot, it’s totally fine if the sour cream comes from the fridge. If you can remember, try to take the sour cream out of the fridge about 30 minutes before adding it, so it’s room temp. If you don’t remember, no big deal.

How can I make this Best Mashed Potatoes Recipe for a large crowd?

I would just double or triple there recipe. However, I would start off by using about 1/2 cup less of heavy cream. If needed, add more.