Ingredients:
2 lbs yukon gold potatoes, peeled, cut into 2 inch chunks
4 garlic cloves, peeled
1/2 cup milk
3 tablespoons butter
1 1/3 cups shredded gruyere
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Directions:
Put potatoes & garlic into a large saucepan, add enough water to just cover & bring water to a boil; reduce heat to medium low & simmer, covered, 20 – 25 minutes until potatoes & garlic are very tender.
Drain well, return to saucepan & put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don’t stick.
Combine milk & butter in a microwave-safe bowl & nuke on high for 1 – 2 minutes until milk is steaming & butter starts to melt; stir milk mixture, cheese & seasonings into potatoes.
Squeeze potatoes through a ricer OR mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become gluey.
Spoon into a warm serving dish; sprinkle with parsley & serve immediately.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.