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Gruyère Mashed Potatoes

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"Mashed potatoes round out so many main course meals. We serve these alongside pork chops, steaks, tenderloin, chicken, and just about any other kind of meat. The Gruyère is a nice, nutty alternative to regular Parmesan or white cheddar, but those will certainly work if they're what you have on hand. If you've got any little bit of pan drippings left from a main course meat, by all means, make a gravy for these potatoes. It's the decent thing to do."

List of Ingredients

â—¦ 1 ¾ pounds petite Yukon Gold potatoes, quartered
â—¦ 1 teaspoon salt, plus more for seasoning
â—¦ ½ cup heavy cream
â—¦ ½ cup chicken stock
â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 1 clove garlic, chopped
â—¦ 1 cup grated Gruyère cheese
â—¦ ¼ cup chopped fresh chives
â—¦ Ground black pepper


Recipe

Put the potatoes in a large pot and cover them with cold water by about 2 inches. Add 1 teaspoon salt. Cover the pot and bring to a boil over medium-high heat, then reduce to a simmer and cook the potatoes for 15 to 20 minutes, or until fork-tender and the skin is starting to come loose.

While the potatoes are boiling, combine the cream, stock, butter, and chopped garlic in a small saucepan; warm over low heat. Drain the potatoes, return to the pot, and pour in the warmed cream mixture. Carefully mash with a potato masher, stirring and mashing until partly chunky and partly creamy. Stir in the grated cheese and chives. Salt and pepper well to taste.

Serves 4 to 6