Gruyere Mashed Potatoes Recipe
Introduction
Gruyere Mashed Potatoes are a rich and creamy twist on a classic comfort dish. The nutty flavor of Gruyere cheese perfectly complements the smooth, buttery potatoes, making this a perfect side for any meal.
Ingredients
- 3 pounds Russet potatoes (6-7 medium potatoes)
- 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)
- 1 to 1 1/2 teaspoons salt (8 grams)
Instructions
- Step 1: Wash, peel, and cut the potatoes into large cubes.
- Step 2: Place the cut potatoes in a large pot and fill with cold water until they are fully covered. Heat the pot over medium-high heat.
- Step 3: Bring the water to a boil, then reduce to medium heat and cook for 10-15 minutes, or until potatoes are fork tender. Drain well.
- Step 4: Add 4 ounces of Gruyere cheese, butter, heavy cream, and salt to the potatoes. Mash with a potato masher until blended and your desired consistency is reached.
- Step 5: Gently fold the mixture with a rubber spatula until smooth and creamy, taking care not to overmix to preserve fluffiness.
- Step 6: Top with remaining Gruyere cheese, extra butter, salt, and chopped chives if desired before serving.
Tips & Variations
- Use warm cream and butter to help the potatoes absorb them more easily and stay creamy.
- For extra flavor, add a pinch of garlic powder or roasted garlic while mashing.
- Substitute half-and-half for heavy cream to lighten the dish slightly.
- For a crisp topping, place the mashed potatoes under the broiler for a few minutes after adding the remaining cheese.
Storage
Store leftover Gruyere mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to restore creaminess as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can make the mashed potatoes a day in advance. Reheat gently while stirring in extra cream or butter to keep them creamy.
What if I don’t have Gruyere cheese?
You can substitute with Swiss cheese or a mild sharp cheddar for a similar flavor profile, though the taste will be slightly different.
PrintGruyere Mashed Potatoes Recipe
Creamy and indulgent Gruyere Mashed Potatoes made with buttery Russet potatoes, rich heavy cream, and melted Gruyere cheese. This comforting side dish offers a delightful cheesy twist on classic mashed potatoes, perfect for family meals and holiday dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 3 pounds Russet potatoes (6–7 medium potatoes)
Dairy and Cheese
- 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)
Seasoning
- 1 to 1 1/2 teaspoons salt (8 grams)
- Extra butter and salt for topping (optional)
- Chives for topping (optional)
Instructions
- Prepare Potatoes: Wash, peel, and cut the Russet potatoes into large cubes to ensure even cooking and quick boiling.
- Boil Potatoes: Place the potato cubes in a large pot and fill with cold water until the potatoes are just covered. Set the pot on the stovetop over medium-high heat.
- Cook Until Tender: Bring the water to a boil, then reduce heat to medium and simmer for 10-15 minutes or until the potatoes are fork tender, indicating they are fully cooked.
- Drain and Mash: Drain the potatoes thoroughly and return them to the pot. Add 4 ounces of shredded Gruyere cheese, salted butter, heavy cream, and salt. Mash the mixture using a potato masher until blended and mashed to your desired consistency.
- Fold and Smooth: Gently fold the mashed potatoes with a rubber spatula until creamy and smooth, taking care not to overmix to preserve fluffiness.
- Finish and Serve: Top the mashed potatoes with extra butter, salt, chopped chives, and the remaining 1 ounce of Gruyere cheese for garnish and extra flavor before serving.
Notes
- Use Russet potatoes for the best texture and creaminess.
- Allow butter and cream to come to room temperature before mixing to avoid lumps.
- Be gentle when folding to keep the mashed potatoes fluffy.
- Gruyere cheese can be substituted with other melting cheeses like cheddar or Emmental if needed.
- Optional toppings such as extra butter, salt, and chives add great flavor and presentation appeal.
Keywords: Gruyere mashed potatoes, cheesy mashed potatoes, creamy potatoes, comfort side dish, holiday side, stovetop mashed potatoes
