by Sheana Davis, The Epicurean Connection
Yields 4 cups

There's nothing more comforting on a winter's day than a pile of creamy, cheesy mashed potatoes! The Epicurean Connection, a Sonoma Valley cheesemaking school, created these with Vella Cheese, a local cheese company, to take the winter blues away. Enjoy them whenever you need a feeling of home.



  • Prepare potatoes.
  • Place potatoes in a pot of salted water and bring to simmer and cook for 15 minutes.
  • Remove from heat, drain and place back in pot.
  • Add in butter, milk, salt and pepper and mix with a hand mixer until smooth with a few chunks.
  • Add in selected ingredients, fold together with a spatula.
  • Taste and adjust seasoning. Enjoy warm!


  • Add in 2 cloves garlic minced when boiling potatoes.
  • Add 1 teaspoon dried or fresh rosemary, chopped fine
  • Add 1 teaspoon chili flakes for a bit of spice
  • Add in 2 tablespoons fresh or dried parsley
  • Stir in 1/2 cup crumbled cooked bacon or cooked ham (cubed)
  • Place in greased baking pan to bake an additional 20 minute to crisp on top
  • Layer mashed potatoes with 2 cups cooked ground beef, turkey or roasted peppers for a casserole
  • Once cool, divide into 12 balls and flatten for potato pancakes. Serve with a fried egg
  • Serve as potato pancakes with syrup of choice