Recipe Gruyere, Garlic, and Gouda Mashed Potatoes


4 Sep 2020
Local time
10:05 PM
Chicago, IL - Midwest USA
Gruyere, Garlic, and Gouda Mashed Potatoes

Servings 6 people

Source: Gruyere, Garlic, and Gouda Mashed Potatoes


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


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
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