Herb and Gruyere Mashed Potatoes Recipe

The Ingredients

• 3 pounds Yukon gold potatoes, cut into 2-inch pieces
• 7 cups chicken broth
• 1 tablespoon table salt
• 7 tablespoons unsalted butter
• 1 teaspoon granulated garlic
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon black pepper
• 1 cup half and half
• 1/2 cup Gruyere cheese, freshly grated
• 2 tablespoons chives, finely chopped

Cook the Potatoes

Peel and cut potatoes into 2-inch pieces. Keep them uniform so they cook evenly.

Put them in a large pot and cover with chicken broth. Bring to a simmer over medium-high, then reduce to maintain gentle bubbles.

Cook ~20 minutes until fork-tender but not falling apart. Drain well and return to the hot pot for ~1 minute. This steams off extra moisture.

Make Herb Butter

While potatoes cook, melt butter in a small saucepan over medium heat.

Add salt, pepper, granulated garlic, rosemary, and thyme. Keep warm ~5 minutes to infuse the flavors. Turn down if it bubbles hard.

Rice and Mix

Push the hot potatoes through a ricer back into the warm pot. Hot potatoes rice easier and won’t get gluey.

Add the herb butter and half and half. Fold gently with a rubber spatula until just combined.

Fold in the Gruyere carefully. Taste and add salt if needed.

Serve

Top with chives right before serving.

Keep them hot – cold mashed potatoes are sad mashed potatoes.

The chicken broth adds way more flavor than water. That drying step after draining is crucial – skip it and they’ll be watery. A ricer is worth buying if you make mashed potatoes more than twice a year. Reheat leftovers with a splash of half and half to loosen them up.

Herb and Gruyere Mashed Potatoes

Restaurant mashed potatoes at home. The secret is cooking them in chicken broth instead of water and using a ricer for that silky texture.

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Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Ingredients

• ▢ 3 pounds Yukon gold potatoes cut into 2-inch pieces
• ▢ 7 cups chicken broth
• ▢ 1 tablespoon table salt
• ▢ 7 tablespoons unsalted butter
• ▢ 1 teaspoon granulated garlic
• ▢ 1 tablespoon fresh thyme minced
• ▢ 1 tablespoon fresh rosemary minced
• ▢ 1 teaspoon black pepper
• ▢ 1 cup half and half
• ▢ 1/2 cup Gruyere cheese freshly grated
• ▢ 2 tablespoons chives finely chopped

Instructions

• Cut potatoes into uniform 2-inch pieces.
• Cover potatoes with chicken broth in large pot, bring to simmer.
• Cook 20 minutes until fork-tender, drain well, return to hot pot 1 minute.
• Meanwhile, melt butter and add salt, pepper, garlic, rosemary, and thyme. Keep warm 5 minutes.
• Rice hot potatoes back into warm pot.
• Fold in herb butter and half and half until just combined.
• Gently fold in Gruyere cheese.
• Top with chives and serve immediately while hot.