Garlicky Gruyere Mashed Potatoes
by Carly Cerniglia
Nothing comes close to the dreamy, creamy, ultimate side dish of mashed potatoes. A Thanksgiving staple, these humble spuds become the life of the party. This easy recipe feeds a crowd and is quick to make. Gruyere and Parmesan jazz up these potatoes, having guests returning for seconds.
5 lbs any mealy potato variety, I used white Idaho
1 cup unsalted butter
1 1/4 cup heavy cream
5 garlic cloves, peeled
½ tsp salt, or more to taste
¼ tsp black pepper
¼ tsp garlic powder
Sprinkle smoked paprika
5 oz freshly grated gruyere cheese
3 oz freshly grated parmesan cheese
Peel and cut potatoes into ½ to 1-inch wedges. Place in a large stockpot and cover with cold water. Add in 4 garlic cloves and bring to a boil. Boil until fork tender (about 10-15 minutes).
Meanwhile, melt 1 cup butter with 1 garlic clove, keep warm. Heat heavy cream on the stovetop, keep warm.
Drain potatoes and return to pan. Let sit 5 minutes.
Place potatoes into a large stand mixer (or mash by hand). Turn mixer on low and slowly add in half of the butter and all the cream. Then add in cheeses, salt, pepper, and garlic powder. Turn up speed to whip quickly for 45 seconds.
Transfer to a serving bowl. Pour remaining melted butter over potatoes and sprinkle with black pepper and smoked paprika. Enjoy!
*for silkier mashed potatoes, add in a bit more cream
*if making mashed potatoes ahead of time for Thanksgiving dinner, add in 1 3/4 cups of cream instead of 1 ¼ cup. Place in heat proof dish and cover with foil. Heat in oven until hot.