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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Found on the menus of many simple bistros in France, its a perfect side to just about anything. Lucy Waverman developed this recipe after her visit to Dijon. Ingredients:
2 lbs yukon gold potatoes, peeled, cut into 2 inch chunks |
4 garlic cloves, peeled |
1/2 cup milk |
3 tablespoons butter |
1 1/3 cups shredded gruyere |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Put potatoes & garlic into a large saucepan, add enough water to just cover & bring water to a boil; reduce heat to medium low & simmer, covered, 20 - 25 minutes until potatoes & garlic are very tender.
2. Drain well, return to saucepan & put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick.
3. Combine milk & butter in a microwave-safe bowl & nuke on high for 1 - 2 minutes until milk is steaming & butter starts to melt; stir milk mixture, cheese & seasonings into potatoes.
4. Squeeze potatoes through a ricer OR mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become gluey.
5. Spoon into a warm serving dish; sprinkle with parsley & serve immediately.
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