July 28, 2012

Gruyère Mashed Potatoes

I created this recipe after looking at a lot of mashed potato recipes online and will most definitely be making it again!!

  • 2 pounds of potatoes, peeled and cut into two-inch chunks
  • 4 Tbsp. butter, softened
  • 1 cup of fat-free half-and-half
  • Small block of Gruyère, grated
  • Freshly ground salt and pepper to taste
  • Fresh chives, snipped
  1. Preheat the oven to 325°F.
  2. Put the potatoes in a pot with a little bit of salt and just enough water to cover.
  3. Bring to a boil and cook on a low boil for 20 minutes, or until you can pierce potatoes with a fork.
  4. In the meantime, warm the half-and-half in a pan until hot, but not boiling.
  5. Drain the potatoes, return to the pan, mash.
  6. Mash the hot half-and-half into the potatoes a quarter cup at a time. Then stir in the softened butter. While doing this, check the consistency to make sure it is where you want it to be.
  7. Once you have the consistency you like, transfer to a baking dish and place in the oven for 10 minutes. Afterwards, sprinkle freshly chopped chives on top. Serve immediately. Enjoy!!

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