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.
At a glance
- 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.
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