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Playing Rachael’s Cheesy Mashed Potatoes

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.) 


  • 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


Serves: 4


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.