Gruyère cheese makes these mashed potatoes rich. Sour cream, garlic, and green onions give them unforgettable status.
Quick & Easy
Oxmoor House MAY 2004
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.
Go to full version of