Cheesy mashed potatoes with rich Gruyere and creamy fontina cheeses and a healthy dose of butter makes for extra special spuds. Top with chives or bacon crumbles for extra flavor.
Fluffy Mashed Potato
Fluffy Mashed Potato
Ingredients
For 14 people
12gold potatoes, peeled and cut into 2-inch chunks (approx. 4 lbs)
1 cup(s) (4 oz.) fontina cheese, shredded and divided
3 ounce(s) Gruyere cheese, shredded and divided (3/4 cup)
1 1/2 tablespoon(s) butter
1 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 cup(s) warm 1% low-fat milk
1cooking spray
Directions
Preheat oven to 400 degrees.
Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyere cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyere cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400 degrees for 20 minutes. Remove from oven; remove and discard foil.
Preheat broiler and broil gratin for 5 minutes or until cheese is brown and bubbly.