Mashed Potatoes with Fresh Sheep’s Milk Cheese



It’s time to start thinking about your Thanksgiving spread, and is any side more quintessential than mashed potatoes? This year may be the perfect opportunity to jazz them up a bit though. This recipe is great to use with any of our six flavors of Fresh Sheep’s Milk Cheese, but I especially gravitate toward the Rosemary this time of year. It even has a touch of garlic for balance. These mashed potatoes are still everything you love about the classic, but you’ll never want to go back to the sans-cheese version again!


  • 3 lbs. Yukon gold potatoes, cut into 1 inch chunks (I like mine with the skins on but you can peel if you prefer)
  • 5 cloves of garlic
  • 8 ounces of Rosemary Fresh Sheep’s Milk Cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 1/2 cups sour cream or full fat greek yogurt
  • 1/2 cup whole milk, half and half or cream
  • salt and pepper


Place the cut potatoes, peeled garlic cloves and a tablespoon of salt into a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook the potatoes for 20-25 minutes until very soft.

Drain the potatoes well and add them back into the pot. Mash the potatoes by hand or run through a food mill for a finer texture. While the potatoes are still hot, mix in the sour cream, Fresh cheese, butter, cream, 4 teaspoons of salt and 2 teaspoons of freshly cracked pepper. Then serve and enjoy!

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