Boistfort Valley Farm
Community Supported Recipe Box

Mashed Potatoes with Fontina and Italian Parsley


  • 2 pounds Ozette potatoes
  • 3/4 cup half and half
  • 2 tablespoons (1/4 stick) butter
  • 1 1/4 cups (packed) grated Fontina cheese (about 6 ounces)
  • 3 tablespoons chopped fresh Italian parsley


dish: side
season: fall

Preheat oven to 375°F. Scrub potatoes, removing most of their skins. Cut potatoes into disks and place in a baking dish with 1/4 inch water. Cover and bake until tender when pierced with skewer, about 40 minutes hour. Cool slightly.

Bring half and half to almost a simmer in heavy small saucepan. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

Preheat oven to 400°F. Bake potatoes until heated through and cheese melts, about 15 minutes.

Adapted from Bon Appétit, March 2002