Yes, we really like messing with this classic dish. Leave the skins on. The tang from the Greek yogurt will make you feel like you’re eating a really creamy, loaded baked potato.
Mashed potatoes with Gruyere and Olive Oil
- 3 lbs potatoes, boiled until tender with skins on (Russet or red will work)
- 1 cup shredded Gruyere
- 2 tbsp butter
- 3/4 cup Greek yogurt
- 1/2-3/4 cup milk
- salt/pepper to taste
- 1 tbsp extra virgin olive oil (plus more to taste)
Drain and mash potatoes with butter and cheese. Stir in yogurt and enough milk to reach your desired consistency. Add olive oil and taste. Add salt, pepper and, if desired, more olive oil to taste. Serve hot.
The Gruyere knocks this out of the park.
Oh just stop it!
Ok, if you’re going to raise the pot with Gruyere, I’ll see you with some diced cooked bacon. 🙂
Nice. I finally ponied up the $14 to buy a bottle of truffle oil. Can’t wait to dress up my potatoes with it 🙂
It’s expensive, but it lasts forever. We’ve had ours for three years.
You had me at gruyere….
I really enjoy putting cheese in my mashed potatoes but have yet to try gruyere. Thanks to you, I will next time I mash some spuds. Thanks!
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Very good mashed potato recipe. It always seems to be such a simple dish to make, but there’s no question that some mashed potato is so-o-o much better than others. The addition of creme fraiche, butter and eggs creates something special.
What a nice take on a classic mashed potatoes, I love that you used gruyere
I am going to try yoghurt next time!
WOW! I haven’t made it before with yogurth.. I will try too. Thank you dear Rufus, have a nice day, with my love, nia
Hi Greg! I never tried mashed potatoes with gruyere cheese. I need to try this – we love Gruyere. Also Greek yogurt? I’m now even more curious. This looks like perfect mashed potatoes. 🙂
Looks fantastic… who’d want to eat normal mash when they could eat all your wonderful versions of it?!
Holy cow. I think this version of ‘taters would suffice as a meal itself, not just a side.
How yummy! And, coincidentally, I just had mashed potatoes last night as well, but I used truffle oil as a garnish!
Mmmmm…add the cheese, and its a complete meal!
Well, it would be for me, anyway…. 🙂
Greek yogurt and gruyere!? Brilliant!
It’s good to mess with the classics, change things up enough to keep it interesting. I find it easier to do that when it is not a holiday. Great recipe.
Oh my! Oh my! Gruyere in mashed potatoes! I have no doubt that I would not be willing to share these with anyone. I may have to make this on a night Mike is at work and the kids are in bed. This sounds too darn good.
Oh, Kristy is too funny! I agree with her, I am making this while Phil is playing golf, and I am all alone in the comfort of my kitchen… 😉
I agree, no meat required.
Gorgeous and with the skins on too (my favourite part of a potato)….fabulous!
i don;t know if I have ever seen better looking and sounding mashed potatoes before! The cheese and the oil- Delicious and takes it to another level indeed! Not sure what is going on but it won’t let me post comment as usual so I am using twitter to do it:)
That looks wonderfully delicious and indulgent!
That’s really creative, you could probably add a few chopped green onions for even more of a baked potato taste!
That is really creative, Greg. You could probably add a few chopped green onions for even more of a baked potato taste.
weird double comment. feel free to remove one.
I cannot get enough of mashed potatoes but have never added olive oil! Well I’m game! c
Nothing wrong with tinkering, especially with adding the goodness of Greek yogurt.
Yes, please. 😀
That looks a-maz-ing. Seriously.
What a great way to do potatoes! I love using greek yogurt in mine too!
Yum! These look delicious. We just had mashed potatoes last night…next time we will have to try this. : )
Love the idea of gruyere in mashed potatoes. Thanks for sharing this!
I just have this huge smile on my face after reading this. You know why? I’m making this tomorrow 🙂
Um…hangover food from the weekend? Nothing’s better for that than some delicious mashed potatoes. And Gruyere takes it over the top. Haven’t tried olive oil though…interesting twist.
It helped balance that yogurt tang.
You should mess with recipes more often !
I just had loaded mashed potatoes last night. This sounds like a bit more of a sophisticated version!
thats a recipe after my own heart. Printing this one out to keep, I can imagine the taste now.
So simple, but sounds so great. Especially if made with good gruyère.
Looks and sounds great. If it is a potato, we will eat it and like it. Don’t think you can mess them up for us.
Greg, you and Katherine have that whole food-as-comfort thing figured out! Boy these sound good!
Rufus, I think I just swooned. The only that might make them better would be caramelized onions…
I just swooned back.
Great idea throwing the Greek yogurt in there. Gruyere is my favorite…now throw some truffle salt in there and I’m a happy girl =)
Reblogged this on A Single Serving and commented:
This sounds great–I have done mashed potatoes with olive oil but I like the sound of the additions here.
Myyyyyyyyyy Godddddddddddddd, I need this now.
Wow… love my potato and these look incredible!
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