These Asiago Mashed Potatoes are so cozy delicious. They're full of flavor from browned butter, crispy garlic, thyme, and asiago cheese. Perfect for holiday gatherings!
Sometimes you want a super simple, basic mashed potato - and sometimes you want a cozy, flavor-packed, super special mashed potato. And if you're looking for the latter, these Asiago Mashed Potatoes are for you.
Yukon gold potatoes are the base of these mashed potatoes, which I love because they're already so buttery and delicious. Then they get a huge flavor punch with a crispy garlic thyme brown butter and asiago cheese.
These are definitely the mashed potatoes for you if you want a mashed potatoes recipe that's flavorful enough to stand on its own.
Why These Asiago Mashed Potatoes Recipe is SO Good!
- The flavors of browned butter, thyme, garlic, and asiago cheese make these potatoes so cozy and delicious.
- Full of flavor!
- Despite the rich flavor, they're actually lighter, with ingredients like Greek yogurt and skim milk.
- They're fairly simple to make.
- You can make them ahead.
- Did I mention they're delicious?
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!
- Potatoes: My favorite potato to use in mashed potatoes is Yukon gold potatoes. They're tender with a buttery, delicious texture.
- Asiago Cheese: This brings so much flavor to these mashed potatoes. Asiago cheese is similar to parmesan, but a little creamier and almost a bit nuttier in taste.
- Butter: we're only using a couple tablespoons of butter in these mashed potatoes, to keep them lighter, but we're maximizing the flavor by browning the butter.
- Flavor Enhancers: Garlic, thyme, salt, and pepper all add more to the flavor of this dish, especially when you get the garlic and thyme crispy in the browned butter.
- Dairy: Skim milk and Greek yogurt are used for both creaminess and flavor.
For complete instructions, please check out the recipe card at the bottom of this post!
- Bring the potatoes to a boil.
- Brown the butter in a small skillet. Once there are little browned bits in the bottom of the pan, add garlic and thyme and cook until the garlic is crispy and a deep golden brown.
- Drain potatoes.
- Mash potatoes with milk, Greek yogurt, salt, pepper, and the garlic thyme brown butter mixture.
- Garnish with melted butter, more asiago cheese, and thyme (if desired). Serve and enjoy!
- Boil the potatoes in salted water, or even in broth, for more flavor.
- The potatoes are done when they are fork-tender.
- Be very careful when browning the butter and crisping the garlic. There's a fine line between browned butter and crispy garlic...and burnt. Keep the heat no higher than medium and keep a close eye on it (especially the garlic!).
- These asiago mashed potatoes can be made a day in advance, to save you some time on Thanksgiving. Simply reheat the day-of, or add a little extra milk and keep warm in a slow cooker.
Substitutions & Variations
- Other Herbs: Rosemary would also taste exceptional here, if thyme isn't your thing.
- I like plain, fat-free Greek yogurt because it's ultra creamy, lighter, and higher in protein, but you can use sour cream if that's what you have/ prefer.
- While these are asiago mashed potatoes, if you're in a pinch, you can use parmesan cheese. (I find parmesan to be saltier, though, so you may need to adjust the other seasonings.)
- Roasted garlic is just as delicious as crispy garlic, if you already have the oven going and want to skip making the crispy garlic. Add the roasted garlic when you're adding the butter, yogurt, and milk to mash in and combine.
Storage, Freezing, & Reheating
While these mashed potatoes can be made ahead of time, I recommend no more than 24 hours in advance.
- Storage: Store prepared asiago mashed potatoes in the refrigerator in an airtight container for up to three days.
- Freezing: Did you know that you can freeze mashed potatoes? Store them in an airtight container and they can be frozen for up to three months.
- Reheating: Mashed potatoes can be reheated in the microwave or in a skillet, noting that you may need to add a splash more milk, cream, or butter to prevent them from drying out. Frozen mashed potatoes can be thawed overnight in the fridge, or microwaved.
Supplies You'll Need
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Asiago Mashed Potatoes
- 2.5 pounds Yukon gold potatoes peeled, chopped
- 2 tablespoons butter
- 3-4 cloves garlic minced
- 1 teaspoon thyme leaves fresh
- ½ cup milk fat-free (or your preferred milk)
- ½ cup Greek yogurt plain, fat-free
- ½ cup asiago cheese shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- Place potatoes in a large pot and cover with cold water, up to 1 inch on top of the potatoes. Add a pinch or two of salt to the water, then bring to a boil over high heat.2.5 pounds Yukon gold potatoes
- Once boiling, reduce to medium heat and cook for 15-20 minutes. The potatoes are done when they can be easily pierced with a fork.
- While the potatoes are cooking, melt the butter in a small skillet over medium heat. Once the butter melts, watch for the milk solids to turn a light brown on the bottom of the pan - this is browning the butter.2 tablespoons butter
- Once the butter is browned, add the minced garlic and thyme and sauté 1-2 minutes, until garlic is crispy and a dark golden color. Turn off the heat and set this garlic thyme butter aside.3-4 cloves garlic, 1 teaspoon thyme leaves
- When the potatoes are fork-tender, drain and then return to the pot. You can use an electric masher or potato ricer for a finer mashed potato, or just use a handheld masher for a more rustic mashed potato.
- Add the milk, Greek yogurt, salt, pepper, garlic thyme browned butter, and shredded asiago cheese to the mashed potatoes and mix until combined.½ cup milk, ½ cup Greek yogurt, ½ cup asiago cheese, ½ teaspoon salt, ½ teaspoon black pepper
- Transfer to a serving bowl and garnish with melted butter, shredded asiago, and fresh thyme. Enjoy!