I recently received a beautiful piece of Gruyere cheese. I wanted to use it in a recipe, so I went searching. I came across this recipe from Rachael Ray and thought to give it a try. Good thing, because it turned out real nice. It’s a different take on regular mashed potatoes and it takes the taste buds to a different level. Very yummy! Enjoy!
-2 lbs potatoes, peeled and cut into chunks
-1/2 cup milk or half-n-half
-1 1/2 cups shredded Gruyere (Swiss is a good substitute)
-1 Tbs Dijon mustard
-salt and pepper, to taste
Boil the potatoes until fork tender (about 15 minutes). Drain and return to hot pan. Mash well, then stir in the milk until creamy. Add the cheese. Mix well. Add the Dijon and give it another good stir. Season with salt and pepper to your liking. Enjoy!