Cheesy Potato Pasta

Updated: Jan 8


10 small yellow potatoes, diced

1/2 of a white onion, diced

1 tsp each of dried thyme, dried oregano, dried rosemary

3 cloves garlic, diced

2 tbs olive oil

pasta, of choice ( recommend using a tubular pasta like macaroni)

shredded cheese (triple cheddar blend)

salt, pepper, cayenne.


  1. In a pot, boil your potatoes in salted water until fork tender, about 25 minutes.

  2. While the potatoes cook, add the olive oil, onions, and herbs into a deep skillet or pot and saute´ until translucent, about 15 minutes. Add garlic, saute´ until fragrant.

  3. While the potatoes cook, boil your pasta until al dente, 10-12 minutes or as listed on the package. Drain water (all but about 1 cup of the water).

  4. When the potatoes are done, remove from heat and drain. Add potatoes to a food processor or use an immersion blender to make a smooth "sauce". Add water a little at a time if necessary to thin. When smooth, add in about 2 cups of cheese of choice, mix well. Then add the pasta.

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