Description
Creamy and cheesy Gruyere mashed potatoes made with perfectly boiled russet potatoes, rich butter, heavy cream, and melted Gruyere cheese for a luxurious twist on a classic side dish.
Ingredients
Scale
Potatoes
- 3 pounds Russet potatoes (6–7 medium potatoes)
Dairy
- 5 ounces freshly shredded Gruyere cheese (divided)
- 1/2 cup salted butter (room temperature, 4 ounces)
- 1/2 cup heavy cream (room temperature, 4 ounces)
Seasonings
- 1 to 1 1/2 teaspoons salt (8 grams)
Instructions
- Prepare Potatoes: Wash, peel, and cut the potatoes into large cubes to ensure even cooking.
- Boil Potatoes: Place the cut potatoes in a large pot and cover with cold water. Put the pot on the stovetop over medium-high heat.
- Cook Until Tender: Bring the water to a boil, then reduce heat to medium. Boil the potatoes for 10-15 minutes or until they are fork tender. Drain the water completely.
- Mash Potatoes with Ingredients: Add 4 ounces of shredded Gruyere cheese, butter, heavy cream, and salt to the drained potatoes. Mash with a potato masher until blended to your desired consistency.
- Fold for Creaminess: Gently fold the potatoes with a rubber spatula until smooth and creamy, taking care not to overmix to preserve fluffiness.
- Finish and Serve: Top the mashed potatoes with the remaining 1 ounce of Gruyere cheese, extra butter, salt, and optionally chopped chives for garnish.
Notes
- Use room temperature butter and cream for easier mixing and better texture.
- Russet potatoes are ideal for mashing due to their high starch content.
- To keep potatoes warm before serving, cover the pot or transfer to a warm bowl.
- Chives can be added for a fresh, mild onion flavor as garnish.
- Adjust salt to taste, especially if using salted butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Gruyere mashed potatoes, cheesy mashed potatoes, creamy mashed potatoes, easy side dish, mashed potatoes recipe, russet potatoes, comfort food
