- 2 pounds potatoes, peeled and cubed
- 1/4 cup butter, cubed
- 1/2 cup sour cream
- 1/3 cup 2% milk, warmed
- 1 garlic clove, minced
- 1/4 cup shredded Gruyere or Swiss cheese
- 1/4 cup minced fresh chives
- 2 green onions, chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cover, uncovered, until potatoes are tender, 10-15 minutes.
- Drain; return to pot. Mash potatoes, gradually adding sour cream, milk and garlic. Stir in remaining ingredients. Yield: 8 servings.
Reviews forGruyere Mashed Potatoes
"These are a great alternative to basic mashed potatoes. They have a nice flavor from the gruyere - not overpowering. Everyone loved these at our last family dinner! Thanks for sharing!"
"This is very good. Nice and subtle. I used light sour cream and 1 T dry chives rather than fresh.I used a ricer to rice the hot potatoes. After I had about 1/3 of the potatoes in the bowl, I added the other ingredients - I melted the butter. My goal was to have the heat from the potatoes in the bowl and the heat from the rest of the potatoes being riced over them to melt everything.It worked beautifully. Definitely will make this again."
"Best mashed potatoes I have ever had. I have also added left over ham and chicken to it to make it more of a meal in itself."