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"NYT Cooking"

Serves 4 | Prep Time 15 mins | Cook Time 30 mins

Why I Love This Recipe

Cheesy mashed potatoes. What's not to love?

You can simplify this recipe a lot by using store bought mashed potatoes instead of fresh ones. If you do that, just put a bit of butter to taste instead of all the butter the recipe calls for

Ingredients You'll Need

1 pound russet potatoes, peeled and quartered
¼ pound cold, unsalted butter, cut into 1/2-inch cubes
½ cup cream, heated
½ Gruyère cheese, grated
Salt to taste


Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate

Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve

Pairs Well With

chicken marsala

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