Ingredients
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2 lbs russet potatoes
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5 cloves garlic, peeled
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6 tbsp unsalted butter
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1/4 cup dry white wine or chicken broth
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2 cups heavy cream
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8 oz Gruyère or Swiss cheese, coarsely grated
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Finely chopped fresh chives, to garnish (optional)
Steps
1
Peel the potatoes and cut into 2-inch pieces. In a medium pot, combine potatoes, garlic, and salt. Cover with 2 inches of cold water and bring to a boil over high. Cook 18–20 min., until fork-tender. Drain well. Return potatoes to pot.
2
Use a potato masher to mash potatoes, finishing with an immersion blender but being careful not to overmix. To a large liquid measuring cup, add the butter, wine, and heavy cream. Heat in the microwave for 1 min., until cream is warm and butter is melted.
3
On low heat, pour cream into potatoes in pot and stir until smooth. Add the cheese in handfuls, stirring until melted after each addition. Season to taste with salt and pepper. Garnish with fresh chives, if desired, and serve.
