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4Rivers Smokehouse’s Baked Gruyere Mashed Potatoes

4Rivers Smokehouse’s Baked Gruyere Mashed Potatoes

5 pounds russet or Yukon gold potatoes
2 sticks plus ¼ stick unsalted butter
1 cup warm half-and-half
1⁄2 cup shredded Gruyère cheese
4 ounces cream cheese, softened
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 350°F.

Peel potatoes, leaving about 50 percent of skin on. Cut into 2 to 3 inch chunks. Cook in
boiling, lightly salted water until fork tender, 20 to 25 minutes. Drain and let air dry for 3 to 5 minutes.

While potatoes are warm, hand mash to desired consistency and transfer to a mixing bowl. Using a mixer or a handheld beater, mix at medium speed for about 2 minutes to fluff potatoes. Add 2 sticks butter, warm half-and-half, cream cheese, salt, and pepper and continue to mix for
another minute to combine.

Fold in Gruyère cheese and add additional salt and pepper to taste.
Spread the potatoes into a generously buttered 4-quart baking dish. Top with remaining butter
cut into pats and bake for 25 minutes, until butter is melted and potatoes are warmed through.

*For an easier home version, omit the Gruyère and cream cheese and don’t worry about baking it. The butter, salt, and warm half-and-half pack enough punch to warm the heart … and fill the tummy! You also can substitute Parmesan cheese for the Gruyère when serving with a tomato-based dish such as Osso Bucco or Braised Lamb Shanks.