Crazy Creamy, Über Cheesy Potatoes

I make a lot of potatoes in this house, in many different ways. Yesterday, I wasn’t sure what to make for my son’s lunch side dish. I opened a cabinet and Oliver (my 17 month-old) pointed at the bag of potatoes. Okay, son…potatoes you shall have!

Since recently making one of the best purchases of my life (my 13-cup, red Kitchenaid food processor), I’ve really been giving it a workout. I’m not sure how I lived without that thing for so long! I have made mashed potatoes in it a couple of times and they’ve turned out beautifully. So, I thought I’d do that again, but with a different twist this time.

I have had one lonely sweet potato starting me in the face for almost two weeks. Yikes! I decided it was time to use that sweet potato. So, I combined small red potatoes with the sweet potato…and produced the best potatoes I’ve ever eaten. It was kind-of by accident, but since I now write down everything that I do in the kitchen while I’m doing it, you are in luck.

I am so excited for you to also experience my Crazy Creamy, Über Cheesy Potatoes. I think you may want to take these to the next gathering of family &/or friends (just be sure to double or triple the recipe). 😉

Crazy Creamy, Über Cheesy Potatoes
Serves about 4

  • 5 small, red potatoes (cleaned & quartered; leave skins on to retain all the super potato nutrients)
  • 1 medium sweet potato (skinned & cut in size to match the red potatoes)
  • 1/2 t sea salt in H2O with potatoes, to taste in finished potatoes
  • 1/2 t minced, dried onion
  • 1/8 t garlic powder
  • 4 T grass-fed butter
  • 1/4 C whole milk
  • 1/4-1/2 C shredded Kerrygold Blarney Castle Cheese, or your favorite cheese (this is my favorite grass-fed cheese brand, which you can find at Bloomingfoods and Sam’s Club; this particular style is like gouda)
  • Place potatoes in boiling water with sea salt, minced dried onion, and garlic powder.
  • Boil until they can be pierced with a fork (don’t boil them to mush and loose nutrients; you also increase the glycemic index by over-boiling…here’s an interesting study showing why these potatoes just get better after being refrigerated).
  • Drain potatoes and transfer to your food processor (a blender would also work and a hand potato masher, too, in a pinch).
  • Add butter (divided), milk, and grated cheese.
  • Puree.
  • Salt to taste.
  • Enjoy!



See, how easy is that? 🙂 I feel like the mixture of garlic, onion, gouda-style cheese, and sweet potatoes really livens this otherwise potentially boring potato recipe; not to mention, you can’t go wrong with creamy, whole, grass-fed, organic (preferably raw) milk and grass-fed butter in potatoes.

I hope that you enjoy these as much as my son did (see picture below). This day he gobbled up a half bowl and demanded more!

These have been a hit with my family and friends. Let me know when you try them! Until next time…

Jess, aka Scratch Mommy

This post was shared at– Saturday Show & Tell, Spring Blog Hop.

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Comments 4

  1. Your son is so cute and the potatoes sound delicious. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. We also have a $50.00 Visa Gift Card Giveaway. Here is the link to the party.
    We hope to see you there.
    Debi and Charly @ Adorned From Above

  2. Pingback: Thanksgiving Side Dishes Recipe Roundup - Daily Pea

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