As the holidays approach,
we’re looking forward to sharing our most
festive, fromage-filled recipes with you.

We’ve decided to start things off with an ultra-indulgent, unbelievably creamy, cheese-filled dream-dish:


The Cabot Clothbound Mashed Potato Bake.


If you’ve grown weary of the same old plain mashed potatoes year after year, this recipe is a great way to shake things up. It’s also easy to scale up, scale down, or customize with whatever toppings or mix-ins you choose!

Cabot Clothbound might just be our most versatile cheese—it’s certainly a workhorse in the kitchen, but it’s also elegant and complex enough to be the star of a glamorous cheese platter. Cabot Clothbound is, speaking from experience, supremely snackable all on its own, but it also pairs well with almost everything, from bright white wines to chocolatey stouts; from fresh and pickled vegetables to cured and roasted meats. Sweet, savory, and spicy dishes all benefit from a sprinkling (or a blanket) of Cabot Clothbound, and lately, we’ve been putting it in and on absolutely everything!

Whether you’re already a huge fan or still an yet-to-be initiated Cabot Clothbound Convert,
we’ve got some excellent news for you:

Right now, we’re having a HUGE Cabot Clothbound SALE!

Pounds are over 10% off, while Eighth-Wheels (approx. 4 lbs) and Quarter-Wheels (approx. 8 lbs) are OVER 30% OFF!

8 pounds of cheese might *seem* like a lot, but if you love to snack on and cook with Clothbound as much as we do, a quarter-wheel might actually be just what you need to get you through this holiday season! Think of it this way: with a quarter-wheel of Cabot Clothbound in your fridge, you’ll always have something guest-worthy to serve before supper, something to nibble on throughout those days when you just don’t feel like cooking, something to use on your grilled cheese sandwich or in your mac and cheese, something to shave over a last-minute salad…

Cabot Clothbound really is the answer to everything!

Cabot Clothbound works especially well in this baked mashed potato recipe. The tangy sour cream plays up Clothbound’s sharper notes, while the bubbly cheese on top balances things out with that savory, browned, toasty flavor. Have fun playing around with different toppings and add-ins, too, depending on your family’s preferences—we love the salty, porky crunch of crumbled bacon, but you could also try out different herbs, thinly sliced scallions or green onions, or seasoned breadcrumbs.

CABOT CLOTHBOUND MASHED POTATO BAKE

30 minutes prep time — 40 minutes cook time — serves 8-10


Ingredients

  • 3 lbs potatoes

  • 4 cloves garlic

  • 1 cup sour cream or crème fraîche

  • 1 cup mayonnaise

  • ½ cup milk or buttermilk

  • 1 tsp smoked paprika

  • 1 tsp ground black pepper

  • 1½ cups plus 1 cup grated Cabot Clothbound Cheddar, divided

  • 6 tablespoons salted butter, melted

  • salt, to taste

  • 4-6 strips of bacon, cooked and crumbled (optional)

  • 1 tablespoon chopped chives or parsley (optional)


Instructions

  1. Preheat your oven to 375°F and grease your baking dish.

  2. Peel the potatoes and cut them into roughly 1” cubes. Peel the garlic cloves and halve them.

  3. Place the potatoes and the garlic cloves in a large pot and cover with water by an inch or so. Salt the water generously, then bring to a boil over high heat.

  4. Cook the potatoes until very tender, about 15 minutes (the garlic cloves will also soften).

  5. Meanwhile, in a medium bowl, mix together the sour cream/crème fraîche, mayonnaise, milk/buttermilk, paprika, and pepper. Add the 1½ cups of grated Cabot Clothbound and stir until combined evenly. Set aside.

  6. Once tender, drain the potatoes (and garlic cloves) and return them to the pot. Mash well, then mix in the melted butter, followed by the creamy cheese mixture.

    Note: when adding ingredients to your mashed potatoes, be careful not to over-work them. Stir everything in slowly and gently in order to avoid winding up with a gluey texture.

    The mixture will be a bit looser than typical mashed potatoes—don’t be alarmed, it will thicken up a little as it bakes.

  7. Taste the mixture, and add salt to taste if necessary (you probably won’t need much, if any). Pour the cheesy potatoes into your greased baking dish and top with the remaining 1 cup of grated cheese.

  8. Bake for 30-40 minutes, or until bubbling around the edges and golden brown. If desired, sprinkle crumbled bacon and chopped herbs of your choosing over the top after removing from the oven.


    Enjoy!


…don’t forget your secret ingredients!

Ploughgate Cultured Butter

Made by Marisa at Ploughgate Creamery with cream sourced from a local 4th-generation farm & cultured for 48 hours. Spread generously on slabs of sourdough, soften & serve alongside fresh radishes for dipping, or take your baking game to the next level. This sea-salted butter makes everything better!

 SHOP 

Uncured Bacon

This classic sliced bacon is rich and smoky with a subtle sweetness.

 SHOP 

Higgin's Hot Sauce 'Skillet Scrapings'

It's winter in Vermont and you're hungry as a bear from tearing up the back country all day. You've built a fire and fried up some onions, bacon, steak and potatoes in a cast iron skillet. Grabbing a roll, you swipe it across the pan, soaking up those delicious golden "skillet scrapings" ...flavor magic! Higgins Hot Sauce has bottled that for you, so you can skip the work; just savor the fun & flavor!

 SHOP