Description
Creamy Yukon Gold potatoes get a savory upgrade with fresh garlic, tangy sour cream, nutty Gruyère, and plenty of fresh chives. A final layer of Gruyère is broiled until golden and bubbly, giving these mashed potatoes an irresistible cheesy finish that's perfect for holidays or any dinner that deserves something a little extra.
Ingredients
- 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1½-inch pieces
- 2 large garlic cloves, peeled and lightly smashed
- 2 teaspoons kosher salt, for the cooking water
- 1 1/2 tablespoons unsalted butter
- 1/4 cup half-and-half, warmed
- 1/3 cup freshly grated Gruyère cheese
- 2 tablespoons sour cream
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons freshly grated Gruyère cheese for topping
- 1 teaspoon finely chopped fresh chives, for garnish
Instructions
- Place the potatoes and smashed garlic cloves in a medium saucepan, cover with cold water, and add water up to about 1 inch above. Add 1 teaspoon kosher salt.
- Bring to a boil over medium-high heat, then reduce the heat and simmer for 20 to 25 minutes, or until the potatoes and garlic are very tender when pierced with a fork.
- Drain the potatoes and garlic thoroughly and return them to the hot saucepan.
- Place the saucepan over low heat for 1 to 2 minutes, gently shaking the pan occasionally, to evaporate any excess moisture.
- Mash the potatoes and garlic together until smooth.
- Add the butter and stir until completely melted.
- Gradually add the warm half-and-half, stirring gently until incorporated.
- Fold in 1/3 cup Gruyère, sour cream, 1 tablespoon chives, 1/4 teaspoon kosher salt, and black pepper. Stir just until the cheese is melted and the potatoes are creamy. Taste and adjust the salt as needed.
- Transfer the mashed potatoes to a small, shallow, broiler-safe baking dish and spread into an even layer.
- Sprinkle the remaining 3 tablespoons Gruyère evenly over the potatoes.
- Broil for 2 to 4 minutes, watching carefully, until the Gruyère melts and browns in spots.
- Sprinkle with the remaining 1 teaspoon fresh chives and serve immediately.
Notes
Gradually add the warmed half-and-half until the potatoes reach your desired consistency. Avoid overmixing, which can make them gummy.
Use freshly grated Gruyère for the smoothest melting and best flavor. Watch carefully while broiling, as the cheese can brown quickly.
To make ahead, prepare the potatoes without the Gruyère topping, cover, and refrigerate for up to 2 days. When ready to serve, cover with foil and bake at 350°F for 20–30 minutes, or until heated through. Add the reserved Gruyère and broil for 2–4 minutes, until golden. Garnish with fresh chives.
Refrigerate leftovers in an airtight container for up to 3–4 days total. Reheat gently with a splash of half-and-half to restore their creamy texture.
These creamy, cheesy potatoes pair beautifully with roasted chicken, grilled steak, pork tenderloin, or beef short ribs. They're especially delicious alongside dishes with a savory pan sauce or gravy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking, Stovetop
- Cuisine: American