2/3cupshredded Gruyere cheeseplus more for topping
salt and pepperto taste
For the Roasted Garlic and Thyme Mashed Potatoes
2lbspotatoesscrubbed clean
1/2stick4 tbsp butter
1 1/4cupsmilk
2head's worth roasted garlic*
2tspfresh thymechopped
salt and pepperto taste
Instructions
For Brown Butter and Gruyere Mashed Potatoes
Add potatoes to a large stockpot and cover with enough water by about 1 inch (potatoes should be completely submerged).
Bring to a boil and cook until potatoes are tender (a knife should easily pierce them). Drain and let sit for 5 minutes, then carefully peel, if desired, and cut into small chunks.
While potatoes are boiling, brown your butter. Heat butter in a deep, medium saucepan over medium heat. Once it begins to foam, stir it constantly and continue to cook it until it begins to turn a rich, caramel brown color. It will also begin to smell slightly nutty. Remove from heat immediately and set aside until ready to use.
In your stockpot (that you boiled your potatoes in), pour in your milk and browned butter and heat over low until warmed. Add cut potatoes and half of Gruyere cheese, remove from heat, and mash.
Add rest of gruyere cheese gradually as you continue to mash potatoes to desired consistency. Add salt and pepper to taste and serve warm, with additional Gruyere if desired.
For Roasted Garlic and Thyme Mashed Potatoes
To roast garlic: cut top-third off of 2 large heads of garlic to expose the cloves. Drizzle 1 tsp of olive oil over each, then wrap each head of garlic in aluminum foil. Place in baking pan and cook at 400 degrees for 45-60 minutes, or until garlic is soft and even slightly squishy. Remove from head and mash with a fork. Set aside until ready to use.
Add potatoes to a large stockpot and cover with enough water by about 1 inch (potatoes should be completely submerged).
Bring to a boil and cook until potatoes are tender (a knife should easily pierce them). Drain and let sit for 5 minutes, then carefully peel, if desired, and cut into small chunks.
In your stockpot (that you boiled your potatoes in), add milk, butter, garlic and thyme and heat over low until warmed and butter is melted. Add cut potatoes and mash to desired consistency. Add salt and pepper to taste and serve warm, with additional thyme if desired.