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Gruyere Mashed Potatoes

Total Time

Prep/Total Time: 25 min.


8 servings

Gruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don’t have chives? Just use extra green onion instead. Salsarose - Community
Gruyere Mashed Potatoes Recipe photo by Taste of Home


  • 2 pounds potatoes, peeled and cubed
  • 1/2 cup sour cream
  • 1/3 cup 2% milk, warmed
  • 1 garlic clove, minced
  • 1/4 cup butter, cubed
  • 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


  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes.
  2. Drain; return to pot. Mash potatoes, gradually adding sour cream, milk and garlic. Stir in remaining ingredients.

Nutrition Facts

3/4 cup: 169 calories, 10g fat (6g saturated fat), 23mg cholesterol, 206mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.

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Average Rating:
  • pajamaangel
    Feb 8, 2017

    No comment left

  • joniotto
    Apr 26, 2013

    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!

  • llaw1167
    Mar 31, 2013

    No comment left

  • button1327
    Nov 14, 2012

    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.

  • Cyndi Lilleskov
    Nov 21, 2009

    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.