Samantha Nicole Potatoes and cheese, the simplest yet most amazing combination to ever be! Fully embrace this divine pairing with a heaping helping of Cheesy-Good Whipped Potatoes. Perfect alongside a fancy steak or a slice of honey-baked ham, this airy, buttery, and doubly cheesy take on the always-satisfying spud is sure to be a delicious one! Once you try these Cheesy-Good Whipped Potatoes, you might never make potatoes any other way again!
Ingredients
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch-thick cubes
- cool water, to taste
- 2 sticks butter, room temperature
- 1 1/2 cups heavy cream
- 2 pounds Gruyère cheese, grated
- 1 pound fresh mozzarella cheese, drained and grated
- kosher salt, to taste
- freshly ground white or black pepper, to taste
Directions
Step 1 –In a 4-quart pot, place the potato cubes and enough of the water to cover them.
Step 2 –Cover the pot and bring the potato cubes to a boil.
Step 3 –Uncover the pot and reduce the heat to a simmer. Cook the potato cubes until they are fork-tender, about 15 minutes.
Step 4 –Drain the cooked potato cubes and let them cool in the pot for 5 minutes.
Step 5 –Use a food mill or a potato masher to finely mash the cooked potatoes in the pot.
Step 6 –Place the pot over medium heat and add the butter and the heavy cream to the mashed potatoes. Stir until the butter has melted.
Step 7 –Add the Gruyère and the mozzarella to the mashed potatoes and mix with a wooden spoon until the mixture combines and forms a stringy, elastic texture.
Step 8 –Season the whipped potatoes with the salt and the pepper.
Step 9 –Serve.
