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.
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.