by: Alex Snodgrass
Cook Time
25 minutes
Prep Time
10 minutes
Yield
Serves 12
Total Time
25 minutes
Prep Time
10 minutes
Yield
Serves 12
summary
Tried and true, mashed potatoes are one of those side dishes that you can almost guarantee all of your guests will love. This particular mashed potatoes recipe is still classic, but has a little bit of an upgrade. The gruyere cheese gives a subtle nutty flavor that elevates the potatoes, along with some thyme for some herby freshness!
ingredients
- 4 pounds russet potatoes
- Salt for cooking water, approximately 1 tablespoon
- 4 tablespoons unsalted butter, plus more for serving if desired
- 3 garlic cloves, minced
- 2 teaspoons minced fresh thyme leaves
- 1½ cups whole milk
- 2 teaspoons kosher salt
- ½ teaspoon fresh ground pepper
- 1 cup grated gruyere cheese, plus more for serving
directions
- Peel the potatoes and cut them into 2-inch chunks. Place in a large pot and add water to cover potatoes by one inch.
- Bring to a boil, add plenty of salt (about 1 tablespoon) and boil until the potatoes are fork tender, about 15 minutes.
- Once the potatoes are tender, drain the potatoes and let sit in the colander to release the steam (this will help remove any excess moisture).
- Meanwhile, melt the 4 tablespoons of butter in the same pot over medium-low heat. Add the garlic and thyme and saute gently, being careful not to burn, about 2 minutes. Add the potatoes back into the pot along with the milk, salt and pepper.
- Using a potato masher, mash the potatoes until smooth, then stir until the ingredients are well combined. Add the gruyere cheese and stir until well mixed and melted.
- To serve, put the potatoes in a serving bowl and smooth out the top of the potatoes with a spoon. If desired, nestle 1 tablespoon of butter on top and sprinkle with just a little more gruyere cheese!
notes
This gruyere and thyme mashed potato recipe can be made ahead of time! I recommend reheating on the stovetop with ¼ to ½ cup of vegetable broth to rehydrate and revive the potatoes.