Oh it's the holidays...what does that mean for you? For me it's a time to enjoy family and friends, reveling in traditions and consuming a year's worth of calories in a few short weeks. I secretly love that.
Anyway, holiday side dishes are an absolute necessity during these meals. The ham is good, but we all look forward to countless "on the side" additions we might only taste once a year. Regular mashed potatoes will absolutely not do at my house, we have those several times a week.
Instead, I made absolutely decadent potatoes. I kid you not, when I tasted them, I almost slid off my chair. Wow. Wow. Wow. I am continually amazed how a few simple additions can change something ordinary into extraordinary fare.
First life-changing ingredient was the cheese. I am now a cheese expert. Did you know? I have spent an incredible year working with Sargento Cheese and a few other bloggers, delving into culinary trends. We have tried cheese with everything and what an amazing journey it has been. With the support of Sargento, I have put together this dish and a "Cheese Filled Holiday Menu" has also been created for all of you! There are some amazing "cheesy" recipes here and I hope you check them all out (pictures and links are below).
So, of course my potatoes needed cheese, Sargento's® Chef Blends™ Shredded 6 Cheese Italian, to be exact. The spuds begged for it and were not the same melty goodness without it.
And this brown butter thing, it's all the rage for a reason. It makes a dish nothing less than amazing. A simple technique that makes a difference. I am demanding, very nicely, you try it. But here's a warning, a few tears of happiness might eek out once you taste. These. Potatoes. Are. Holiday. Worthy. Ridiculous.
Cheesy Brown Butter-Buttermilk Mashed Potatoes
- 1 cup butter
- 5 lbs Yukon Gold Potatoes, peeled and quartered
- 1 cup buttermilk
- 1/2 cup whole milk
- 1 Tablespoon kosher salt
- 1 teaspoon coarsely ground pepper
- 2 cups Sargento's® Chef Blends™ Shredded 6 Cheese Italian
- fresh herbs and green onion for garnish (optional)
- n a large saucepan, melt butter over medium-low heat and cook, stirring constantly, until butter foams (it gets really foamy), then browns (do not burn) 5-8 minutes. Remove from heat. Set aside.
- Add potatoes to a large pot with cold water and a teaspoon of salt. Bring to a boil and simmer about 15 minutes, until potatoes are soft and can be easily pierced with a fork. Drain. Place potatoes back in pot.
- Add browned butter (reserving two Tablespoons), milks, salt and pepper to the potatoes, mashing with a potato masher to the consistency of your choice. Stir in cheese until completely melted.
- Place potatoes in a serving dish and drizzle with the two Tablespoons of reserved brown butter.
- Garnish with fresh herbs and green onion if you choose.
And here is our Cheese-Filled Holiday Inspiration Menu. Beautiful isn't it? A celebration of food we love to eat and share with our families. Cheese-inspired of course. The links below will take you to their beautiful goodness.
Cheesy Mushroom Crostini from Big Girls Small Kitchen
Ham and Cheese Pinwheels from Baked Bree
French Onion Soup from Flanboyant Eats
Wild Rice and Sausage Casserole from The Fountain Avenue Kitchen
Savory Rosemary and Bacon Bread Pudding from The Naptime Chef (link coming soon)
Disclosure: This post was made possible by Sargento Cheese, a wonderful family brand located in the heart of Wisconsin. Please support this company who helps to make posts on this blog possible. As always, all opinions about their products are 100% my own.
One Year Ago: Holiday Peanut Butter Filled Pretzels
Four Years Ago: Bread and Sausage Stuffing with Cranberries
Five Years Ago: Butternut Squash Pasta Sauce