Looking for a way to elevate your mashed potato game? Look no further than Gruyere mashed potatoes! Follow along, and I’ll show you how to make creamy and delicious classic mashed potatoes with a cheesy twist. With our step-by-step instructions and helpful tips, you'll be able to create a side dish that's as impressive as it is tasty.
Mashed potatoes with Gruyere cheese are a deliciously indulgent take on the classic dish, adding a nutty flavor to the creamy texture we know and love. This irresistible combination is sure to elevate any meal, whether served alongside a hearty steak or as a comforting dish on its own.
With this simple and flavorful Gruyere mashed potatoes recipe, you can impress your guests with minimal effort.
Whether you're looking for a side dish to complement a special holiday dinner or just want to treat yourself to something comforting, Gruyere mashed potatoes are the perfect choice.
Ingredients
- Potatoes: Yellow potatoes are great for Swiss mashed potatoes because they are buttery and have a smooth texture that creates fluffier mashed potatoes.
- Butter: Butter adds a delicious flavor and richness to mashed potatoes.
- Milk: Whole milk will give the mashed potatoes a richer, creamier result than low-fat or nonfat milk alternatives. Half and half or heavy cream may also be used.
- Salt & Pepper: You can adjust the seasonings to your liking. Sea salt or kosher salt are best here.
- Gruyere Cheese: Gruyère cheese is a great way to elevate your mashed potatoes. Look for good quality cheese in the deli section of your grocery store. If you can’t find Gruyere, swiss cheese works just fine.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Tips and Tricks
- Choose the right type of potato: As mentioned earlier, yellow potatoes or Yukon Gold potatoes are excellent choices for making mashed potatoes because of their creamy texture and buttery flavor. Other good options include red potatoes and russet potatoes.
- Start with cold water: When boiling the potatoes, start with cold water instead of hot water. This helps to ensure that the potatoes cook evenly and prevents them from becoming mushy.
- Don't overcook the potatoes: Overcooking the potatoes can result in a gummy texture, so take care not to boil them for too long. Cook them until they are fork-tender, which should take around 15-20 minutes.
- Use a potato masher or ricer: To achieve a smooth and creamy texture, use a potato masher or ricer instead of an electric mixer. Overworking the potatoes can cause them to become gummy, so be sure to mash them just until they are smooth.
- Add-ins: For added flavor and texture, consider adding mix-ins like roasted garlic, chives, cheese, or bacon.
Serving Suggestions
Mashed potatoes work well with so many different sides! Try this with air fryer turkey breast, crockpot meatloaf, or roasted tri-tip.
Round out the meal with air fryer caramelized onions, garlic butter asparagus, or Blackstone Brussels sprouts.
FAQs
Why are Yellow Potatoes Used for Mashed Potatoes?
Yellow potatoes, also known as Yukon Gold potatoes, are a popular choice for making mashed potatoes because they have a naturally buttery and creamy taste.
In addition to their delicious flavor, yellow potatoes also have a smooth and velvety texture that makes them ideal for mashing. They are less starchy than russet potatoes, which means that they don't break down as easily when cooked, resulting in a fluffier and more cohesive final product.
This also means that you don't need to overwork the potatoes to achieve a smooth and creamy consistency, which can lead to gummy or gluey mashed potatoes.
Can I use a Food Processor to Make Mashed Potatoes?
I LOVE my food processor, but I recommend mashing potatoes with a potato masher.
The reason for this is that food processors can quickly overwork potatoes, resulting in a gummy texture.
If you want to use a food processor, keep it on the pulse setting so that the blades don't get too aggressive.
Tools
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- Large Pot
- Potato masher or ricer
Storage, Make-Ahead, and Reheating
If you're making mashed potatoes ahead of time, you can store them in the refrigerator for up to two days. To do this, transfer the mashed potatoes to an airtight container and refrigerate until ready to serve.
To reheat the mashed potatoes, gently warm them in a pot over low heat, stirring occasionally. You may need to add a bit of extra butter or cream to prevent them from becoming dry. You could also reheat them in a baking dish in the oven or even in a large skillet over medium heat.
More Mashed Potato Recipes to Try
- Sometimes is fun to mix up classic recipes, and these Instant Pot Mashed Sweet Potatoes do that. They are rich, creamy, and sure to be a favorite.
- Garlic Mashed Red Potatoes are a simple family favorite that I turn to again and again.
- Short on stove space? Ninja Foodi Mashed Potatoes and Crockpot Mashed Potatoes to the rescue.
- Looking for more ways to elevate your mashed potato game? Boursin Mashed Potatoes and Mascarpone Mashed Potatoes are the perfect solution.
Gruyere Mashed Potatoes
Ingredients
- 4 pounds yellow potatoes
- ⅓ cup butter sliced
- ¾ cup to 1 cup of whole milk
- 1 ½ teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- 2 cups shredded gruyere cheese 8 ounces
Instructions
- Peel your potatoes and cut them into chunks. Place in a large pot of salted water.
- Bring the potatoes to a boil, and then reduce the heat to a simmer. Cook for 20 minutes, or until the potatoes are tender.
- Drain. Return the potatoes to the pot over low heat to dry.
- Remove from the head and add the butter slices.
- Mash using a potato masher.
- Add ¾ cup of whole milk, salt and pepper. Stir to combine and then add the cheese.
- Stir just until the cheese is melted and everything is incorporated, being careful not to over mix. Add additional milk as needed to reach the desired consistency.
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