| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
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- 3 pounds russet potatoes
- 1 1/2 cups heavy cream, heated
- 1 stick (8 tablespoons) salted butter, cut into pieces
- 1 pound Gruyere cheese, grated
- Kosher salt
Instructions
- Peel the potatoes and rinse them in cold water. Cut the potatoes in fourths, place in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Drain the potatoes, then return them to the pot and stir to evaporate any excess moisture. Rice the potatoes into a large saucepan. Stir in the heavy cream and butter until the potatoes are smooth. Turn the heat to low and stir in the cheese, handful by handful, until fully melted. Season with salt.
- Transfer to a fondue pot (or a slow cooker for larger servings), stirring occasionally to prevent scorching.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 624 |
| Total Fat | 47 g |
| Saturated Fat | 28 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 154 mg |
| Sodium | 664 mg |
| Serving Size | 1 of 8 servings |
| Calories | 624 |
| Total Fat | 47 g |
| Saturated Fat | 28 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 154 mg |
| Sodium | 664 mg |
Reviews
Good lort — the gruyere is $20 alone. Butter, heavy cream yeah how could they not be good. But who can afford. I guess if you can talk your family into forgoing meat. And salad. And dessert. And eating the rest of the week. (smile)
Outstanding! My go to mashed potato recipe by far!
Thanks Ree!!!