mjd
Veteran
Gruyere, Garlic, and Gouda Mashed Potatoes
Servings 6 people
Source: Gruyere, Garlic, and Gouda Mashed Potatoes
Ingredients
2 ½ lbs. Yukon gold potatoes peeled and quartered
2 Tbsp unsalted butter
2 clove garlic chopped
¼ cup heavy cream
½ cup milk
1 (5.3 oz) pkg Gruyere cheese, shredded and divided
1 (5.3 oz) pkg Gouda cheese, shredded and divided
½ tsp kosher salt
2 pinches fresh cracked pepper
2 Tbsp minced fresh flat-leaf parsley divided
2 Tbsp minced fresh chives divided
1 Tbsp minced fresh tarragon leaves divided
Instructions
Heat oven to 350°F.
Cook the potatoes: Put the peeled and quartered potatoes in a pot and cover with cold water. Place pot on a stove burner, turn to high heat, and bring to a simmer (this takes 5-6 minutes). Reduce heat to medium-high and simmer until potatoes are just fork tender (10-15 minutes). During this time, adjust heat as needed to keep at a simmer and not a violent rolling boil.
While potatoes are cooking: in a small saucepan, melt the butter. Add the garlic and cook gently for 1 minute to infuse the butter and lightly cook the garlic. Remove from the heat and set aside.
Assemble the mashed potatoes: Drain potatoes well. If using a potato ricer, pass the potatoes through the ricer back into the empty pot. If not using a ricer, put drained potatoes back in the pot and mash. Add the butter-garlic mixture, cream, milk, 3/4s each of the Gruyere and Gouda cheeses, salt, pepper, 1 Tablespoon each parsley and chives, and 1/2 Tablespoon tarragon. Stir together. Add a splash or two more milk if necessary to the desired consistency of creamy mashed potatoes.
Bake and serve: Transfer mashed potatoes to a 2-qt casserole or bake dish. Top with the remaining Gruyere and Gouda. Bake, uncovered at 350°F for 20 minutes until heated through with an audible little sizzle. Top with remaining herbs and serve.
Source: Erica's Recipes Gruyere, Garlic, and Gouda Mashed Potatoes
Servings 6 people
Source: Gruyere, Garlic, and Gouda Mashed Potatoes
Ingredients
2 ½ lbs. Yukon gold potatoes peeled and quartered
2 Tbsp unsalted butter
2 clove garlic chopped
¼ cup heavy cream
½ cup milk
1 (5.3 oz) pkg Gruyere cheese, shredded and divided
1 (5.3 oz) pkg Gouda cheese, shredded and divided
½ tsp kosher salt
2 pinches fresh cracked pepper
2 Tbsp minced fresh flat-leaf parsley divided
2 Tbsp minced fresh chives divided
1 Tbsp minced fresh tarragon leaves divided
Instructions
Heat oven to 350°F.
Cook the potatoes: Put the peeled and quartered potatoes in a pot and cover with cold water. Place pot on a stove burner, turn to high heat, and bring to a simmer (this takes 5-6 minutes). Reduce heat to medium-high and simmer until potatoes are just fork tender (10-15 minutes). During this time, adjust heat as needed to keep at a simmer and not a violent rolling boil.
While potatoes are cooking: in a small saucepan, melt the butter. Add the garlic and cook gently for 1 minute to infuse the butter and lightly cook the garlic. Remove from the heat and set aside.
Assemble the mashed potatoes: Drain potatoes well. If using a potato ricer, pass the potatoes through the ricer back into the empty pot. If not using a ricer, put drained potatoes back in the pot and mash. Add the butter-garlic mixture, cream, milk, 3/4s each of the Gruyere and Gouda cheeses, salt, pepper, 1 Tablespoon each parsley and chives, and 1/2 Tablespoon tarragon. Stir together. Add a splash or two more milk if necessary to the desired consistency of creamy mashed potatoes.
Bake and serve: Transfer mashed potatoes to a 2-qt casserole or bake dish. Top with the remaining Gruyere and Gouda. Bake, uncovered at 350°F for 20 minutes until heated through with an audible little sizzle. Top with remaining herbs and serve.
Source: Erica's Recipes Gruyere, Garlic, and Gouda Mashed Potatoes
Try adding the garlic cloves to the potatoes when cooking, my preferred method. Steaming potatoes for this application will not be as wet which allows for more butter and cream to be absorbed. Again my preferred method for a mashed style potato.