Ingredients

The following ingredients have 9 Servings
  • 4 pounds Yukon Gold potatoes
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 1/2 cups heavy cream
  • 2 pounds grated Gruyère cheese
  • 1 pound fresh mozzarella cheese, drained and grated
  • Kosher salt
  • Freshly ground white or black pepper

Instruction

  • Cook the potatoes: Peel the potatoes and cut into 1-inch cubes. Place the potatoes in a 4-quart pot and cover with cool water. Cover the pot and bring to a boil. Once boiling, uncover and reduce the heat slightly to maintain a simmer. Cook the potatoes until are fork-tender, about 15 minutes.
  • Purée the potatoes: Drain the potatoes and cool for about 5 minutes. Use a food mill, potato masher, or ricer to finely mash the potatoes, or pulse (but not process) the potatoes into a fine purée in a food processor fitted with the blade attachment. Return the puréed potatoes to the pot.
  • Add the butter and cream: Return the pot to medium heat. Add the butter and cream and stir until melted.
  • Beat in the cheese: Add the Gruyère and mozzarella and beat into the potatoes with a wooden spoon. Put some muscle into it until the cheese and potatoes come together and have a stringy, elastic texture.
  • Season and serve: Season with salt and pepper as needed and serve warm.