Fluffy Mashed Potato

Fluffy Mashed Potato

Fluffy Mashed Potato
You say po-tay-to, and I say po-tah-to. But, however you happen to pronounce it, this recipe prepares a cheesy gratin with a special extra buttery flavor. It's Mr. fluffy mashed potato head.
Print
SPONSORED:
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
14 servings

Ingredients
  • 4 lb. gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup (4 oz.) fontina cheese, shredded and divided
  • 3/4 cup (3 oz.) Gruyere cheese, shredded and divided
  • 1 1/2 tbsp. butter
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup warm 1% low-fat milk
  • Cooking spray

  • Methods/steps
    1. Preheat oven to 400 degrees.
    2. 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.
    3. Preheat broiler and broil gratin for 5 minutes or until cheese is brown and bubbly.

    QUICK RECIPE SEARCH
    Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.