Popular
Latest From the Show
Rachael’s Cheesy Mashed Potatoes
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
How to Make Spanakopipasta | Rachael Ray
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Rach's cheesy mashed potatoes will be your new favorite side. Tangy Taleggio cheese, nutmeg and white pepper take these creamy spuds to the next level. Rach likes to serve them with her Pork Chops with Sage, Cider and Balsamic Vinegar and many other dishes, especially during the holidays.
Pro Tip from Rach: The mashed potatoes can be made ahead and kept warm, covered, in a bain-marie, or water bath. (Place the pot of finished potatoes in a larger pot with about 1 ½ inches of water at a low simmer.)
Ingredients
- 5 russet potatoes, peeled and cubed 2 inches
- Salt
- 2/3 cup warm milk
- 8 ounces Taleggio
- White pepper, to taste
- Freshly grated nutmeg, about ⅛ teaspoon or to taste
Yield
Serves: 4
Preparation
Cover potatoes with water and bring to a boil. Add salt and cook to tender, then drain and place back in hot pot to dry. Add potatoes to food mill and grind to mash. Add warm milk. Remove the rind of Taleggio and pull or dice, then add to potatoes and stir to melt and combine. Season with white pepper and nutmeg.