Julie Clark
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Gruyere Mashed Potatoes
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Creamy Gruyere Mashed Potatoes are the ultimate holiday side dish with buttery smoothness and the nutty flavor of freshly shredded Gruyere cheese. Ready in just 30 minutes.
Looking for a holiday side that’s easy, delicious, and a little bit fancy? These Gruyere Mashed Potatoes come together in 30 minutes, making them a perfect last-minute addition to your festive table.
The combination of creamy potatoes, heavy cream, butter, and freshly shredded Gruyere cheese creates a dish that’s irresistibly smooth and rich. They are a unique take on a classic mashed potato recipe. Everyone will be asking for your recipe!
Ingredients Needed
- Gruyere cheese. Buy a block of high quality gruyere cheese shred it at home for the best flavor and creaminess.
- Heavy cream. This adds richness and creaminess. It’s one of our favorite ingredients, also used in our chocolate chip cookies and cinnamon rolls!
- Butter. Adding room temperature butter helps it easily melt into the warm potatoes.
- Russet potatoes. Russets make the best mashed potatoes because they are high in starch. They fall apart after cooking making them light and fluffy. Yukon gold potatoes are an optional choice.
- Salt. Add salt to taste. Remember that the aged cheese is slightly salty itself so don’t add too much.
✨ See the recipe card for complete ingredients and amounts. ✨
How to Make Gruyere Mashed Potatoes
- Wash, peel and cut the potatoes into large cubes.
- Place potatoes in a large pot and fill the pot with cold water to cover the potatoes. Place the pan on the stovetop on medium-high heat.
- Allow the water to come to a boil, then turn the water down to medium heat. Boil the potatoes for 10-15 minutes, or until the potatoes are fork tender. Drain potatoes.
- Add 4 ounces of the gruyere cheese (save the other ounce for topping), butter, cream and salt to the potatoes. Mash the potatoes with a potato masher until blended and mashed as much as you’d like.
- Gently fold the potatoes using a rubber spatula until they are smooth and creamy. Be careful not to mix too hard because want to keep the potato fluffiness.
Can I make these Gruyere mashed potatoes ahead of time?
Yes! Make these cheesy mashed potatoes a day or two in advance, and place them in slow cooker set to low the day you want to serve them. Give them a couple hours to heat through and stir them several times during reheating.
What can I add to give mashed potatoes more flavor?
A few options for a different flavor profile: sour cream, black pepper, browned butter, minced garlic or even to top them with caramelized onions.
What can I substitute for Gruyere cheese?
Gruyere can be a little pricey or hard to find. Suggest alternatives like Swiss cheese, parmesan, or a sharp white cheddar. They will each have a different flavor profile, but all are delicious.
How do I make mashed potatoes smooth?
For the ultimate in smooth, fluffy gruyere mashed potatoes, use a potato ricer. This is how my mom and dad have made them for decades!
Make it a meal.
Wondering what to serve with gruyere mashed potatoes? Try one of these:
Storage
Store any gruyere mashed potatoes leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
Gruyere Mashed Potatoes
Creamy Gruyere Mashed Potatoes are the ultimate holiday side dish with buttery smoothness and the nutty flavor of freshly shredded Gruyere cheese. Ready in just 30 minutes.
Servings 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
- 3 pounds Russet potatoes 6-7 medium potatoes
- 5 ounces freshly shredded gruyere cheese divided
- 1/2 cup salted butter room temperature, 4 ounces
- 1/2 cup heavy cream room temperature, 4 ounces
- 1 to 1 ½ teaspoons salt 8 grams
Instructions
- Wash, peel and cut the potatoes into large cubes. 3 pounds Russet potatoes
- Place the cut potatoes in a large pot and fill the pot with cold water to cover the potatoes. Place the pan on the stovetop on medium-high heat.
- Allow the water to come to a boil, then turn the water down to medium heat. Boil the potatoes for 10-15 minutes, or until the potatoes are fork tender. Drain the water from the potatoes.
- Add 4 ounces of the gruyere cheese (save the other ounce for topping), butter, cream and salt to the potatoes. Mash the potatoes with a potato masher until blended and mashed as much as you'd like. 5 ounces freshly shredded gruyere cheese, ½ cup salted butter, ½ cup heavy cream , 1 to 1 ½ teaspoons salt
- Gently fold the potatoes using a rubber spatula until they are smooth and creamy. Be careful not to mix too hard because want to keep the potato fluffiness.
- Top with extra butter, salt, chives and the remaining Gruyere cheese.
Video
Notes
- These cheese makes the potatoes firm up quickly as the cool. Serve the potatoes hot for the best texture. Keep them warm in a slow cooker!
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 480kcal | Carbohydrates: 42g | Protein: 13g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 888mg | Potassium: 988mg | Fiber: 3g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 13mg | Calcium: 286mg | Iron: 2mg
