- 3 pounds Yukon gold potatoes (about 7 large)
- 1/4 cup butter or margarine, softened
- 3/4 cup hot milk
- 1/2 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 1 cup (4 ounces) shredded Gruyère cheese or other Swiss cheese
- 2 green onions, thinly sliced
- Garnishes: additional diagonally sliced green onions, shredded Gruyère cheese
How to Make It
Peel potatoes, if desired; cut into chunks. Cook in boiling water to cover 15 to 20 minutes or until tender. Drain well. Return potatoes to pan. Add butter.
Mash with a potato masher; stir in hot milk and next 4 ingredients. Mash again to desired texture.
Stir in 1 cup cheese and 2 thinly sliced green onions. Garnish, if desired.