| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 5 to 6 medium russet potatoes, peeled and cut into 1 1/2-inch chunks
- 3 cups chicken broth
- Nonstick cooking spray, for the baking dish
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 1 clove garlic, minced
- 1 cup half-and-half
- 1 teaspoon kosher salt
- 2 cups grated Gruyere
- 1 cup grated Parmesan
Instructions
- Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes.
- Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
- While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute.
- Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan.
- Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.)
- Bake until the cheese is golden and bubbly, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 396 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 19 g |
| Cholesterol | 62 mg |
| Sodium | 642 mg |
Reviews
I first had these potatoes at my sisters house ( but had the recipe saved for awhile) omg these are to die for! Made these for my guests on Christmas Eve they were a hit! Love Katie’s recipes!!!
I cooked 4 large potatoes in salted water. Drained and did just a rough mash. I don’t like whipped potatoes. Added butter shallot mixture, I would omit the garlic next time. Added 1/2 and 1/2 just until they looked like the mash I like. Added cheese, put in baking dish, more cheese, in oven. Needed to bake about an hour for GBD. Taste outstanding.
The flavor was just okay but as others have said the potatoes were very soupy and made an unattractive presentation. I gave it 3 stars only because the leftover potatoes did firm up the next day to the right consistency. I will not be making this recipe again.
I’m wondering if anyone has made with recipe with Yukon Gold instead of Russet potatoes. I’ve already done my shopping and don’t have the energy to go back and stand in another absurdly long line :/
Very good!! After reading the reviews, I put extra potatoes in the pot and only added the appropriate amount of stock so it wouldn’t be too soupy.
I made these potatoes for Christmas with Geoffrey Zakarian’s beef tenderloin they were both delicious. I did use 2 extra potatoes to the pot after reading reviews about them being too soupy. They came out perfect. I LOVED THEM!
Soupy mess. Liquid was way too much. Ruined the whole dish
Need to try !
Absolutely delicious. Pretty rich, served with grilled beef fillets. The leftovers will be used to top a Shepard’s pie.
Fabulous! Had these for Easter dinner. Even my mashed potato hating granddaughter had seconds.
I will be making these again and again.
I will be making these again and again.