Garlic Asiago Mashed Potatoes

"I love Asiago cheese and the flavor of it, although you can easily substitute freshly grated parmesan cheese in this recipe if needed. The cheese goes so well with the garlic, it is a perfect pair."
photo by teresas photo by teresas
photo by teresas
photo by Lavender Lynn photo by Lavender Lynn
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain.
  • Mash potatoes using a potato masher or ricer.
  • Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well.
  • Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.
  • Serve hot.

Questions & Replies

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  1. I found the asiago cheese too strong in the potatoes. They tasted alright when we were eating them, but afterwards the smell that lingered from what was left in the pot gave us the withers.
  2. Yummo! I made this only because I had tagged a recipe that needed 1 cup of mashed potato. Anyway I made as posted (removing the potato's for above recipe) after step #3. This was so delicious. I loved the asiago cheese in it. Thanks for posting. :)
  3. What a great change from regular mashed potatoes! I love Asiago cheese in everything, so I knew I would adore this, and I was right, it was awesome and everyone wanted me to pass the dish for seconds! Good thing I doubled it!
  4. These potatoes were delicious. I followed all ingredients in recipe except for I didn't have any yukon gold potatoes( so I used brown potatoes) and I didn't have white pepper (so I used black pepper). Made for Aust. swap.
  5. This recipe was delicious! The yukon gold potatoes were perfect. I used a slicer for the garlic and was able to slice it super thin. The asiago was also great, I loved it so much the first time I made it, I used extra asiago the second time. It was too much, next time I will stick the the 1/2 cup that's posted in the recipe. Excellent!


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