These Gruyere Mashed Potatoes are creamy, cheesy, and loaded with flavor. I’ll give you step-by-step instructions on making the best mashed potatoes the entire family will love.
This recipe is great for all occasions, including holidays and cozy weekends at home. 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.
The Best Gruyere Mashed Potatoes
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.
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Once cooked, the potatoes are mashed with both Parmesan and Gruyere cheese, along with sour cream, butter, and simple seasoning.
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.
Key Recipe Ingredients You Will Need
- 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. Russet 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.
How to Make Mashed Potatoes With Gruyere
- Boil the potatoes. Cut potatoes into 1″ pieces and add to a pot of water with about 2 teaspoons of salt. Bring to a boil, then simmer for about 20-30 minutes, or until fork tender.
- Mash the potatoes. Drain, then add to the pot with the remaining ingredients. Mash using a hand masher until you reach the desired consistency.
- Serve. Top with a pat of butter and chopped parsley, then serve. Enjoy!
Tips for Making Creamy Mashed Potatoes
- Be sure you don’t over-mash your potatoes so that they don’t develop a gluey texture. It’s best to hand-mash your potatoes, so you have better control.
- Add the flavoring ingredients such as cheese, sour cream, butter, garlic powder, and salt, to your hot potatoes and mix while you are mashing. This will also give the butter and cheese a chance to melt and will help prevent you from over-mixing.
Frequently Asked Questions
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.
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.
There are a few different kinds of textures that you can achieve depending on the type of potatoes you use 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.
Chunky 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. Russet Potatoes tend to have a little thicker skin which is a little too chewy for rustic mashed potatoes.
Storing And Reheating Instructions
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store in an airtight container or freezer bags in the freezer for up to 2 months.
- To reheat: either microwave or transfer to a small pot over medium heat and add a little extra butter and milk.
Gruyere Mashed Potatoes Recipe
Ingredients
- 5 pounds potatoes, red, Yukon gold, or russet potatoes
- 2/3 cup sour cream
- 1/4 cup Parmesan cheese, grated
- 1/2 cup Gruyere cheese, shredded
- 1½ tablespoons salt
- 1/2 cup milk
- 1 teaspoon garlic powder
- 3 tablespoons salted butter
Instructions
- Wash the potatoes and cut into 1" cubes. Place into a pot and cover with hot water. Add 2 teaspoons of salt and bring to a boil. Cook the potatoes for 20-30 minutes, or until fork tender.
- Once cooked, drain the water off the potatoes and add them back to the pot along with the sour cream, Parmesan cheese, Gruyere cheese, salt, milk, garlic powder, and salted butter. Mash potatoes with a hand masher or an electric mixer until you reach the desired consistency. Do not over mix!
- To serve, top with a pat of butter and chopped parsley for garnish. Enjoy!
Notes
Nutrition
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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.
Can you make these a day ahead?
These are best made the day you plan to serve them.