Le Gruyère AOP Mashed Potatoes

10' 35'

In time for Thanksgiving, here is a recipe that will go perfectly with the turkey. It’s a classic; potato combined with cheese. So simple, yet so phenomenal in taste – a combination you can’t resist. For the mashed potatoes, I chose Le Gruyère AOP Alpage, as its herby aroma is perfect for the dish. You can taste the herbs and the alpine meadows where the cows grazed. To keep this side dish light, I mix in a lot of fresh herbs. If you prefer to use the dried herbs from the summer at this time of year, that also goes well. In summer, you can use all kinds of herbs, including basil, which gives the mashed potatoes a wonderful Mediterranean aromatic note. I wish you lots of fun and a Happy Thanksgiving!

Stéphanie Zosso

Ingredients for

4

Note

Attention changement nombre de personnes

Mashed potatoes with Le Gruyère AOP

  • 250 g
    Charlotte potatoes
  • 1 sheets
    of laurel
  • 50 g
    onions
  • 7 g
    garlic
  • 20 g
    chives
  • 5 g
    of parsley
  • 5 g
    of sage
  • 3 g
    rosemary
  • 3 g
    of thyme
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 70 g
    butter
  • 100 g
    Le Gruyère d'Alpage AOP

Made with Le Gruyère AOP

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Preparation

Mashed potatoes with Le Gruyère AOP

  1. Peel the potatoes and cook in salted water with the bay leaf until soft.
  2. Dice the onion and garlic and slowly sauté in the butter.
  3. Finely chop all the herbs and grate the Le Gruyère AOP Alpage.
  4. As soon as the potatoes are cooked, drain them and leave to steam.
  5. Mash the potatoes with a potato masher and pour over the butter with the onion and garlic.
  6. Season with salt and pepper.
  7. Finally, mix in the chopped herbs and Le Gruyère AOP cheese and enjoy.

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