Perfect Side Dish: Cheesy Herbed Mashed Potatoes | Fresh Tastes Blog | PBS Food

Perfect Side Dish: Cheesy Herbed Mashed Potatoes


Follow PBS Food on Pinterest

Can you believe Thanksgiving is less than a week away?! I wish this year would slow down. I wish we had at least three more weeks until Thanksgiving. This part of the year always flies by and I always, always wish it would slow down so it could be savored.


These are my favorite mashed potatoes. I prefer steaming my diced potatoes vs. boiling them. But if you’re annoyed by that then by all means, definitely boil them. I prefer the steaming method because it doesn’t water log the potatoes, giving them more of that pure potato flavor. I also prefer using a ricer vs. a masher because it gives you the most ethereal potatoes.


I love to add some cheese to my mashed potatoes for a bit of flavor and, well, cheesiness. I usually keep it simple with some shredded cheddar but I also love smoked gouda and fontina. Get creative with it!


Happy-almost Thanksgiving!

Cheesy Thyme Mashed Potatoes

A classic side-dish for Thanksgiving, enjoy these mashed potatoes with your choice of cheese on top. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • 2 1/2 pounds russet potatoes (about 4 potatoes)
  • 4 tablespoons unsalted butter
  • 3 sprigs of thyme, plus more as garnish
  • 1 1/2 cups heavy cream
  • 1 3/4 teaspoon salt, plus more to taste
  • Freshly ground pepper
  • 1 cup finely shredded cheddar cheese/fontina or another melty cheese


  1. Peel all the potatoes and dice them into 1-inch cubes. This doesn’t have to be perfect but try your best to get them to be uniform in size.
  2. If you own a steam-basket, great—use it! I don’t own one so I made a make-shift steam basket by filling up a 3-quart Dutch oven/pot with a few inches of water. I then nestled a sieve on top and added the potatoes to it and covered the potatoes with foil.
  3. Place your steam basket/make-shift thing over medium-high heat. Steam the potatoes for about 30 to 35 minutes, stirring them about half way through. Give them a taste and make sure they’re VERY soft. Remove them from the steam basket and run them through the potato ricer, in batches, into the bowl or a stand-up mixer (or just a regular ol’ medium bowl).
  4. Repeat this step until you’ve worked your way through all of the potatoes.
  5. In a small saucepan, add the butter and thyme. Warm over medium-low heat until the butter has melted. Allow to steep for about 5 minutes. Next, add the heavy cream and heat until just warm. Discard the thyme leaves. Pour that into the stand-up mixer bowl, along with the salt and pepper and beat, with the paddle attachment, for about 1 minute. Scrap down the sides, if you need to. Give it a taste and adjust the salt to your liking. Add the cheese and stir until melted.
  6. Serve immediately or store in the fridge to reheat later.

Yield: Serves 6 to 8 (as a side)

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

You Might Also Like

Getting Hungry?

Sign up for weekly recipes