Kaasprak Cheese Mash
Indulge in the ultimate comfort food with Kaasprak Cheese Mash, a rich and creamy twist on traditional mashed potatoes. This decadent recipe combines starchy potatoes with a luxurious blend of Gruyère and Cheddar cheese, creating an irresistibly gooey mash that’s bursting with flavor. Enhanced by the subtle nuttiness of freshly grated nutmeg and the creamy undertones of butter and warm milk, this dish is both comforting and sophisticated. Perfect as a crowd-pleasing side for roasts or as a standalone dish, Kaasprak is topped with a sprinkle of fresh chives for a pop of color and flavor. Ready in just 35 minutes, this velvety cheese mash is an elevated yet easy dish that will steal the spotlight at your dinner table. Keywords: creamy mashed potatoes, cheesy mashed potatoes, Gruyère and Cheddar recipes, easy comfort food recipes.
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Recipe Information
Ingredients
- 900 g Potatoes (starchy, like Russet or Yukon Gold)
- 60 g Unsalted butter
- 150 ml Whole milk
- 100 g Gruyère cheese, shredded
- 100 g Cheddar cheese, shredded
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Nutmeg (optional, freshly grated)
- 2 tbsp Chives (optional, finely chopped for garnish)
Instructions
Peel the potatoes and cut them into even-sized chunks to ensure uniform cooking.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, warm the milk in a small saucepan over low heat. Do not let the milk boil; it should just be gently heated.
Once the potatoes are cooked, drain them thoroughly and return them to the pot. Allow the residual heat to evaporate any excess moisture for a minute.
Add the butter to the hot potatoes and mash them using a potato masher or a ricer until smooth and lump-free.
Gradually stir in the warm milk, a little at a time, to achieve your desired creamy consistency.
Fold in the shredded Gruyère and Cheddar cheese while the potatoes are still hot, allowing them to melt evenly. Mix until the cheese is completely incorporated and gooey.
Season the mash with salt, black pepper, and nutmeg, if using. Taste and adjust the seasoning as needed.
Transfer the Kaasprak to a serving bowl, garnish with freshly chopped chives if desired, and serve immediately. Enjoy the cheesy, velvety goodness!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3837 mg | 167% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 13.7 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1994 mg | 153% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3668 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
