Jul 14 2026
Restaurants›bar Vetti›Cheesy Potatoes Recipe

Cheesy Potatoes Recipe

Inspired by bar Vetti
Time45m
Serves4

whipped taleggio, salsa verde

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Ingredients

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Potatoes

Cheese Mixture

Salsa Verde

Method

Preparing Potatoes

  1. 1

    Boil Potatoes

    Peel and cube the Yukon Gold potatoes into small pieces. Place them in a large pot and cover with cold water. Add 1 tsp of salt and bring to a boil over high heat. Once boiling, reduce to medium heat and cook for about 15-20 minutes or until tender.

  2. 2

    Drain and Mash

    Once the potatoes are tender, drain them in a colander. Return the drained potatoes to the pot and mash them using a potato masher until smooth.

Making Cheese Mixture

  1. 3

    Whip Cheese and Cream

    In a bowl, combine the Taleggio cheese and heavy cream. Use a hand mixer or whisk to whip until smooth and creamy. Add garlic powder, salt, and black pepper to taste, mixing until well combined.

  2. 4

    Combine with Potatoes

    Fold the whipped cheese mixture into the mashed potatoes using a spatula until fully incorporated. Adjust seasoning if necessary.

Preparing Salsa Verde

  1. 5

    Blend Ingredients

    In a food processor, combine the fresh parsley, cilantro, capers, lemon juice, and salt. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the salsa verde is smooth and well combined.

Serving

  1. 6

    Plate and Garnish

    Spoon the cheesy potatoes onto serving plates. Drizzle with the salsa verde for added flavor and garnish with additional herbs if desired.

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