Found on the menus of many simple bistros in France, its a perfect side to just about anything. Lucy Waverman developed this recipe after her visit to Dijon.
- 2 lbs Yukon Gold potatoes, peeled, cut into 2 inch chunks
- 4 cloves garlic, peeled
- ½ cup milk
- 3 tablespoons butter
- 1⅓ cups shredded gruyère
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons chopped fresh parsley
- Put potatoes and garlic into a large saucepan, add enouigh water to just cover and bring water to a boil; reduce heat to medium low and simmer, covered, 20 – 25 minutes until potatoes and garlic are very tender.
- Drain well, return to saucepan and put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick.
- Combine milk and butter in a microwave-safe bowl and nuke on high for 1 – 2 minutes until milk is steaming and butter starts to melt; stir milk mixture, cheese and seasonings into potatoes.
- Squeeze potatoes through a ricer or mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become glooey.
- Spoon into a warm serving dish, sprinkle with parsley and serve immediately.
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