Better Homes and Gardens/December 2006

Gruyere-Garlic Mashed Potatoes
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 20 minutes 20 minutes


INGREDIENTS:
3-1/2 pounds potatoes, peeled and cut into 2-inch chunks 1/4 cup butter 2 cloves garlic, minced
1/2 cup whole milk, half-and-half, or light cream 1-1/2 cups shredded Gruyere cheese



1 Cook potatoes, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender.
2 Meanwhile, in a small saucepan, melt butter over medium heat. Add garlic and cook for 2 minutes. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Cover and keep warm on very low heat. (Do not scorch.)
3 Drain potatoes; return to pan. Mash with a potato masher. Stir in warm garlic-milk mixture. Gently stir in cheese. Cover and let stand for 5 minutes to allow the cheese to melt.

Back