Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Potatoes with Gruyère and Dijon

French mustard and creamy melted cheese distinguish these mashed potatoes. Serve with Salisbury Steaks with French Onion Gravy.

French mustard and creamy melted cheese distinguish these mashed potatoes. Serve with Salisbury Steaks with French Onion Gravy.

Ingredients

  • 2 pounds starchy potatoes, peeled and sliced 1-inch thick
  • 1/2-2/3 cup milk or half-and-half
  • 1 1/2 cups shredded Gruyère cheese
  • 1 rounded tablespoon Dijon mustard
  • Salt and pepper

Preparation

Boil the potatoes until tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Mash with the milk or half-and-half. Stir in the cheese and mustard to combine; season with salt and pepper.

Ingredients

  • 2 pounds starchy potatoes, peeled and sliced 1-inch thick
  • 1/2-2/3 cup milk or half-and-half
  • 1 1/2 cups shredded Gruyère cheese
  • 1 rounded tablespoon Dijon mustard
  • Salt and pepper

Directions

Boil the potatoes until tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Mash with the milk or half-and-half. Stir in the cheese and mustard to combine; season with salt and pepper.

Tags:Cheese, Potato, undoRS