These Italian Mashed Potatoes can be made ahead of time and then popped in the oven right before the rest of the meal is served or warmed up in a slow cooker. These are a great spin on traditional mashed potatoes.
Okay, before we get started here, I should say that I love calling these Italian Mashed Potatoes, because the flavors of them are just like those you use in Italian cooking . . . but they aren’t like some sort of traditional Italian side dish. I am FOR SURE going to get an email from an enraged Italian person saying something like they don’t even eat mashed potatoes and how dare I.
But guys. It’s cool. I’m like 50% Italian, so I totally get to name stuff Italian when I throw some basil into it. Right??
So these potatoes are so perfect for Thanksgiving. You can make most of it the night before and then just throw them in the oven to warm them up the day of. Or you can make the guts, the baked potatoes, the day before and then whip up the rest while you are waiting on your turkey.
This batch here was actually made from the guts of the potatoes I used for these Jalapeño Popper Potato Skins. I saved them and then a couple days later made this. You guys are going to love how easy these are to make and how jam packed they are of flavor. You won’t even need gravy!
Italian Mashed Potatoes
Ingredients
- 2 pounds of potatoes baked and skins removed
- 4 oz cream cheese room temperature
- 1/2 cup milk I used whole
- 1 tsp garlic salt
- 1 TBSP dried basil
- 1 TBSP dried oregano
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350 degrees.
- Beat together the cooked potatoes and cream cheese until smooth, adding the milk as you go.
- Beat in the spices and herbs and then stir in the cheese.
- Pour into an oven proof dish, cover, and bake for 20 minutes
did you make this
Italian Mashed Potatoes
Dorothy @ Crazy for Crust says
WHY have I never put italian seasoning in mashed potatoes? Obviously, italian makes everything better. I mean, honestly. Look at me! ;)
Thanks Dorothy!
Melissa says
You cannot go wrong with basil and oregano. They taste good in everything, and automatically make stuff “Italian.” I see nothing wrong with Italian mashed potatoes. Nothing wrong at all.
Lyuba@willcookforsmiles says
Bahahaha, I know exactly the emails/comments you’re talking about. I get those all the time with “regional corrections.” I’m loving these mashed potatoes!
[email protected] says
These look fantastic!!! They would go well with so many main dishes.
Thanks Ashley!!
Cilla says
How many people does this feed?
4 to 6 people