These Gruyere Mashed Potatoes are a creamy mashed potatoes recipe loaded with flavor. I'll give you step-by-step instructions on getting the best mashed potatoes. The entire family will love this easy potato recipe.
These are the.best.mashed.potatoes. As in, no exaggeration. I'm not kidding. They are rich and creamy, tangy and cheesy, and loaded with flavor. They're mild enough to compliment any gravy but definitely have enough flavor to stand on their own.
If you're wondering what to serve with these potatoes, be sure to try some of our homestyle classics such as Classic Pot Roast, Top Round Roast, Sloppy Joes, Oven Baked Turkey Breast, and Mississippi Pork.
If you love mashed potatoes, be sure to try our Holiday Mashed Potatoes, Mashed Sweet Potatoes, Mashed Root Vegetables, our Make Ahead Mashed Potatoes, and our Twice Baked Potato Casserole too.
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What Are The Best Potatoes For Mashing?
Mashed potatoes are so easy to make, and everyone loves them. There are, however, a few different kinds of textures when it comes to mashed potatoes. Here's some info to help you get the results you're looking for.
Light and fluffy- Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavor-packed mash. Russet Burbank Potatoes are the most common mashed potato variety.
Rustic Mashed Potatoes- You can use red potatoes or Yukon Gold Potatoes for rustic mashed potatoes. They have thinner skin that gets just a little chewy when boiled. It makes such a fun texture variation when mashed. It's especially tasty when you under mash them a bit and there are chunks of unmashed potatoes amid the creamy potatoes and skins. Russett Potatoes tend to have a little thicker skin which is a little too chewy for rustic mashed potatoes.
Red Potatoes- are especially suited for rustic mashed potatoes. They are a little waxier and require more mashing to become creamy, which could lead to the dreaded "potato paste--Be sure not to over-mash your potatoes.
Creamy Mashed Potato Recipe
You need to know a couple of things to get creamy mashed potatoes. First of all, you need to be sure you don't over-mash your potatoes. It's best to hand-mash your potatoes, so you don't mash them. If you over-mash your potatoes, they will develop a gluey texture.
Add the flavoring ingredients to your hot potatoes and mix while you are mashing. (the cheese, sour cream, butter, garlic powder, and salt) This will also give the butter and cheese a chance to melt. Come to mama! These cheesy mashed potatoes are incredible!
Combining all these will ensure you have perfect light and fluffy mashed potatoes.
You can reheat mashed potatoes a couple of ways.
Microwave: This is the quickest way to get mashed potatoes fast. Put the potatoes to a covered dish and heat them in the microwave at half-power for five minutes, stirring occasionally. Once hot, stir well, and add additional dairy (sour cream or milk) and butter, as needed.
Oven: To reheat mashed potatoes in the oven, heat them in a dish with an oven-safe lid. Put the mashed potatoes in the baking dish and bake on 300 for 20 minutes. Take the lid off and stir your mashed potatoes. Add a couple of Tablespoons of milk and/or sour cream if needed; stir and hear longer if needed. You may need to add some extra moisture for this reheating method. Mashed potatoes tend to dry out in the oven. Covering them while they re-heat and adding some extra moisture will help.
Mashed potatoes will last for 4-5 days in the fridge. Be sure to pop the lid and smell the potatoes before eating them. If they still smell fresh and sweet, they're good to go. If there are spots in the mashed potatoes that look a little runny, fuzzy or green, they are not safe to eat.
According to the USDA Dietary Guidelines and MyPlate a serving of potato is 1 cup diced, mashed or baked or 1 medium-boiled potato. For an individual with diabetes, a serving of carbohydrates (15 grams) is equivalent to a small potato or a 3-ounce serving.
A serving is approximately one fist of potatoes. Plan on at least a "fist" of potatoes for each person.
Cook the potatoes in salted, gently boiling water until tender, about 15 minutes for small Red Potatoes, New Potatoes or cubed potatoes large potatoes, and 20 to 25 minutes for quartered potatoes.
You can use a fork to test to see if they are tender enough. When the potatoes are fully cooked, you should effortlessly be able to slide a fork through the potato.
Gruyere Mashed Potatoes Recipe
These gruyere mashed potatoes are an incredible mashed potato recipe. They are tangy, smooth, creamy, and loaded with flavor.
Ingredients in Gruyere Mashed Potatoes:
- Potatoes- The potato of choice is Yukon Gold Potatoes. You can also use Russet Potatoes. If you'd like to make them with the skins on, use the Yukon Gold Potatoes. Russett potatoes work great but need to be mashed.
- Sour Cream- This recipe can use full fat or part skim. Honestly, I don't think anyone will notice if you use the part-skim sour cream. The sour cream helps with the creaminess and also the tanginess. It makes for such an interesting and delicious flavor.
- Butter- Salted or unsalted butter works great here. Just be sure to taste-test your potatoes before adding extra salt.
- Parmesan Cheese- The combination of the parmesan and gruyere cheese makes this a tangy, smooth, and creamy mashed potato recipe.
- Gruyere Cheese-You can use any brand of gruyere cheese you love--they're all delicious!
- Milk- 2% or whole milk work great.
- Garlic Powder- This will add a whole new dimension to your mashed potatoes. After you try a little garlic powder in your mashed potatoes, you'll never go back. The combo of these ingredients is a flavor explosion in your mouth.
- Salt and Pepper- to taste. The cheeses have quite a bit of salt in them, so you will need to taste test the potatoes to make sure you don't over-salt the potatoes.
How to make the best Mashed Potatoes
- Clean the potatoes and cut them into 1" cubes. (peel if desired but the peel is soft and gives it a rustic texture, so yummy)
- Place the potatoes in a pot, add 2 teaspoons of salt, and bring to a boil.
- Boil potatoes for 20-30 minutes or until the potato is soft but not mushy. You'll know it has cooked long enough when you stick a fork in the potato, and the potato doesn't stay on the fork when you lift it.
- Drain the water off the potatoes. Add the potatoes to the pot again and add the remaining ingredients.
- Mash potatoes with a hand masher or an electric mixer ( if you plan to use an electric mixer, don't overmix the potatoes, or they will have a gluey texture) You can add a pat of butter and chopped parsley to finish it off. Enjoy!
Gruyere Mashed Potatoes
Ingredients
- 5 lbs Potatoes red, Yukon gold, or russet Potatoes
- ⅔ cup Sour Cream full fat, or skim
- ¼ cup Parmesan Cheese shredded
- ½ cup Gruyere Cheese shredded
- 1- 1 ½ Tablespoons Salt salted
- ½ cup Milk or cream
- 1 tsp Garlic Powder
- 3 Tablespoons Butter salted
Instructions
- Wash the potatoes and cut into 1" cubes. (You can leave the peel on if desired or peel half of the potatoes. The potato peel gives it a rustic texture, so yummy)
- Place the potatoes in a pot and cover with hot water, add 2 teaspoons of salt, and bring to a boil.
- Cooking on medium heat, boil potatoes for 20-30 minutes or until the potato is soft but not mushy. You'll know it has cooked long enough when you stick a fork in the potato and the potato doesn't stay on the fork when you lift it.
- Drain the water off the potatoes. Add the potatoes to the pot again and add the remaining ingredients.
- Mash potatoes with a hand masher or an electric mixer ( if you plan to use an electric mixer, don't overmix the potatoes or they will have a gluey texture-use a low speed and only until the potatoes are mashed enough) You can add a pat of butter and chopped parsley for garnish. Enjoy!
Nutrition
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More of the best potato recipes.
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- Crockpot Mashed Potatoes
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The entire family will love this easy potato recipe. These Gruyere Mashed Potatoes are a creamy mashed potatoes recipe loaded with flavor. I'll give you step-by-step instructions on how to get the best-mashed potatoes ever.
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