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 mashed potato 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 Gruyere Potatoes 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.
Gruyere Cheese Mashed Potatoes Ingredients
- 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.
- 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 Mashed Potatoes With Gruyere
- 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!
Tips for Making Creamy Mashed Potatoes
- 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 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.
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.
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.
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. Russett 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
- 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
- 1½ Tablespoons Salt
- ½ cup Milk or cream
- 1 tsp Garlic Powder
- 3 Tablespoons Salted Butter
- 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 sour cream, Parmesan cheese, Gruyere cheese, salt, milk (or cream), 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!
More of the Best Potato Recipes
- Twice Baked Potatoes
- Baked Potato Skins
- Scalloped Potatoes
- Cheesy Potato Casserole
- Smashed Potatoes
- Crockpot Cheesy Hashbrown Potatoes
- Crockpot Mashed Potatoes
- Crockpot Scalloped Potatoes
- Fingerling Potatoes with Rosemary
- Slow cooker Potatoes with Ham and Cheese
- Warm Potato Salad
- More Potato Recipes
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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.