Ingredients

Scale

2 ½ lbs Yukon Gold Potatoes, Peeled and Quartered: The foundation of any great mashed potato dish starts with the right potato, and Yukon Golds are truly the gold standard for creamy, flavorful results. Their naturally buttery texture and slightly sweet flavor make them ideal for mashing. Unlike Russet potatoes, which can become dry and fluffy when mashed, Yukon Golds retain moisture and become incredibly smooth and velvety. Peeling and quartering ensures even cooking and quicker boiling time, leading to perfectly tender potatoes ready for mashing. While Yukon Golds are highly recommended, you can also use other waxy or all-purpose potatoes like red potatoes or Maris Piper if Yukon Golds are not available. However, be mindful that the texture might slightly differ. Avoid using Russet potatoes for this recipe if you desire a creamy consistency without excessive starchiness.

2 Tbsp Unsalted Butter: Butter is the soul of richness in mashed potatoes. Using unsalted butter gives you complete control over the saltiness of the dish. The butter not only adds a luscious, creamy texture but also contributes a depth of flavor that complements the cheeses and herbs beautifully. Two tablespoons provide a generous base of buttery goodness without being overly greasy. For an even richer flavor, consider using European-style butter, which has a higher butterfat content.

2 Cloves Garlic, Chopped: Garlic is the aromatic backbone of these mashed potatoes, providing a subtle yet essential savory note. Chopping the garlic ensures that it infuses the melted butter evenly, creating a fragrant garlic butter that permeates the entire dish. Two cloves offer a gentle garlic flavor that doesn’t overpower the delicate cheeses. If you prefer a more pronounced garlic taste, you can increase the amount to 3-4 cloves. Fresh garlic is crucial for the best flavor; avoid using pre-minced garlic from a jar as it lacks the same intensity and freshness.

¼ cup Heavy Cream: Heavy cream is the secret to achieving that luxuriously creamy and decadent texture that sets these mashed potatoes apart. It adds richness, smoothness, and a velvety mouthfeel that milk alone cannot achieve. The higher fat content of heavy cream contributes to a stable emulsion, preventing the mashed potatoes from becoming watery or thin. While you can substitute with half-and-half or whole milk for a slightly lighter version, heavy cream is highly recommended for the ultimate indulgence.

½ cup Milk: Milk works in tandem with heavy cream to create the perfect consistency for the mashed potatoes. It thins out the richness of the heavy cream and allows you to adjust the texture to your preference. Whole milk is preferred for its richer flavor and creamier texture compared to lower-fat milk options. You can use 2% milk or even skim milk if desired, but the final mashed potatoes might be slightly less rich and creamy.

1 (5.3 oz) pkg Gruyere Cheese, Shredded and Divided: Gruyere cheese is the star of the cheesy duo, offering a complex and nutty flavor with a hint of sweetness. Its excellent melting properties ensure that it melts smoothly into the mashed potatoes, creating pockets of cheesy goodness throughout. Dividing the Gruyere cheese allows you to incorporate most of it into the mashed potato mixture for maximum flavor infusion and reserve some for topping, creating a beautiful golden-brown crust during baking. Authentic Gruyere cheese is essential for the signature flavor of this recipe. Look for good-quality Gruyere at your local cheese shop or well-stocked supermarket.

1 (5.3 oz) pkg Gouda Cheese, Shredded and Divided: Gouda cheese complements the Gruyere beautifully, adding a creamy, slightly sweet, and buttery flavor profile. Its smooth melting texture enhances the overall creaminess of the mashed potatoes and provides a lovely contrast to the nuttier Gruyere. Like the Gruyere, dividing the Gouda cheese ensures both flavor incorporation and a cheesy topping for baking. Choose a young or medium Gouda for this recipe, as aged Gouda might have a stronger, more assertive flavor that could overpower the other ingredients.

½ tsp Kosher Salt: Salt is a crucial seasoning that enhances the flavors of all the other ingredients and balances the richness of the butter, cream, and cheese. Kosher salt is preferred by many chefs for its clean taste and larger crystals, which are easier to control when seasoning. Start with ½ teaspoon and adjust to taste, as the saltiness of the cheeses can vary.

2 Pinches Fresh Cracked Pepper: Freshly cracked black pepper adds a subtle warmth and spice that complements the cheesy and garlicky flavors. The freshly cracked pepper has a brighter and more aromatic flavor compared to pre-ground pepper. Two pinches provide a gentle peppery note; adjust to your preference.

2 Tbsp Minced Fresh Flat-Leaf Parsley, Divided: Fresh parsley adds a vibrant green color and a fresh, slightly peppery herbaceousness that brightens up the richness of the mashed potatoes. Flat-leaf parsley (also known as Italian parsley) is preferred for its stronger flavor compared to curly parsley. Dividing the parsley allows you to incorporate some into the mashed potato mixture for flavor and use the rest as a garnish for a fresh finish.

2 Tbsp Minced Fresh Chives, Divided: Fresh chives contribute a delicate oniony and grassy flavor that complements the other herbs and cheeses. Their mildness makes them a perfect addition without overpowering the other flavors. Dividing the chives, like the parsley, allows for both flavor infusion and a fresh garnish.

1 Tbsp Minced Fresh Tarragon Leaves, Divided: Fresh tarragon is the secret weapon in these mashed potatoes, adding a unique anise-like flavor that elevates the dish to a French-inspired gourmet level. Its distinctive aroma and flavor profile pair exceptionally well with cheese, garlic, and potatoes. Dividing the tarragon ensures a balanced flavor throughout the dish and a fresh herbal aroma when serving. Tarragon can be a stronger herb, so 1 tablespoon is the perfect amount to add complexity without being overwhelming.

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Instructions

Step 1: Preheat the Oven to 350°F (175°C)

Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you are ready to bake the mashed potatoes, guaranteeing even heating and a beautifully melted cheese topping. Preheating early in the process allows the oven to reach the desired temperature while you are preparing the other components of the dish.

Step 2: Prepare the Potatoes for Cooking

Place the peeled and quartered Yukon Gold potatoes into a large pot. Cover the potatoes completely with cold water. The cold water is crucial because it allows the potatoes to cook evenly from the inside out. Starting potatoes in hot water can lead to uneven cooking, with the outside cooking faster than the inside. Ensure the water level is about an inch above the potatoes to guarantee they are fully submerged.

Step 3: Bring Potatoes to a Simmer and Cook

Place the pot of potatoes and water on a stove burner and turn the heat to high. Bring the water to a simmer. This initial phase will take approximately 5-6 minutes, depending on your stove and the starting temperature of the water. Once the water reaches a simmer (gentle bubbles rising to the surface), reduce the heat to medium-high to maintain a gentle simmer, not a violent rolling boil. Simmering the potatoes gently is key to preventing them from becoming waterlogged or breaking apart. Cook the potatoes until they are just fork-tender, which typically takes 10-15 minutes. To test for doneness, insert a fork into a potato piece; it should slide in easily without resistance. During the simmering process, monitor the heat and adjust as needed to maintain a gentle simmer.

Step 4: Infuse Butter with Garlic

While the potatoes are simmering, prepare the garlic butter. In a small saucepan, melt the 2 tablespoons of unsalted butter over low heat. Once the butter is melted, add the chopped garlic to the saucepan. Cook the garlic gently in the melted butter for about 1 minute. The goal is to infuse the butter with the garlic aroma and lightly cook the garlic, not to brown or burn it. Stir the garlic frequently to prevent it from sticking to the bottom of the pan and burning. After 1 minute, remove the saucepan from the heat and set it aside. Allowing the garlic to infuse in the warm butter while the potatoes finish cooking intensifies the garlic flavor.

Step 5: Drain and Mash the Potatoes

Once the potatoes are fork-tender, carefully drain them thoroughly in a colander. It’s essential to drain the potatoes well to remove excess water, which can make the mashed potatoes watery. Return the drained potatoes to the empty pot. Now it’s time to mash the potatoes. For the smoothest, most luxurious texture, using a potato ricer is highly recommended. Pass the drained potatoes through the ricer back into the pot. A ricer creates incredibly light and fluffy mashed potatoes without overworking them, which can lead to a gluey texture. If you don’t have a ricer, you can use a potato masher. Mash the potatoes in the pot until they are smooth and free of lumps. Be careful not to over-mash if using a masher, as over-mashing can release too much starch and result in gluey mashed potatoes.

Step 6: Incorporate Flavors and Cheese

To the mashed potatoes in the pot, add the prepared butter-garlic mixture, ¼ cup heavy cream, ½ cup milk, ¾ of the shredded Gruyere cheese (reserve ¼ for topping), ¾ of the shredded Gouda cheese (reserve ¼ for topping), ½ teaspoon kosher salt, and 2 pinches of fresh cracked pepper. Also, add 1 tablespoon each of minced fresh parsley and chives, and ½ tablespoon of minced fresh tarragon leaves. Stir all the ingredients together gently but thoroughly until everything is well combined and the cheeses are melted and incorporated into the mashed potatoes. Taste the mashed potatoes at this stage and adjust seasoning as needed. You might want to add a little more salt or pepper to taste.

Step 7: Adjust Consistency (If Needed)

If the mashed potatoes seem too thick or you prefer a creamier consistency, add a splash or two more milk, one tablespoon at a time, stirring after each addition until you reach your desired consistency. Remember that the mashed potatoes will thicken slightly as they cool and during baking. Aim for a creamy, but not runny, consistency.

Step 8: Transfer to Baking Dish and Top

Transfer the mashed potatoes to a 2-quart casserole dish or bake dish. Spread the mashed potatoes evenly in the dish. Top the mashed potatoes evenly with the remaining ¼ of the shredded Gruyere cheese and ¼ of the shredded Gouda cheese that you reserved earlier. The cheese topping will melt and create a beautiful golden-brown crust during baking.

Step 9: Bake Until Heated Through

Place the casserole dish in the preheated oven and bake uncovered at 350°F (175°C) for 20 minutes, or until the mashed potatoes are heated through and the cheese topping is melted and bubbly with a slight sizzle. Baking not only heats the mashed potatoes through but also allows the cheese topping to melt beautifully and develop a slightly crispy and golden-brown crust, adding another layer of texture and flavor.

Step 10: Garnish and Serve

Once baked, remove the casserole dish from the oven. Garnish the Gruyere, Garlic, and Gouda Mashed Potatoes with the remaining 1 tablespoon each of minced fresh parsley and chives, and ½ tablespoon of minced fresh tarragon leaves. The fresh herbs add a final touch of freshness and visual appeal. Serve the mashed potatoes immediately while they are hot and creamy. These cheesy mashed potatoes are best enjoyed fresh from the oven.

Nutrition

Serving Size: One Normal Portion
Calories: 437kcal