- 3.5 lbs (1.6kg) small yukon gold potatoes
- 1 lb (450g) cold unsalted butter, cut into ½ inch cubes
- ¼ cup (60ml) whole milk
- 3 cups (720g) shredded gruyere
- Kosher salt to taste
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Ingredients
Directions
- Place your whole unpeeled potatoes into boiling water and boil for 25-30 minutes or until just cooked through.
- Using a paring knife, peel the skins off of your potatoes while still hot. Immediately run your hot potatoes through a food mill or potato ricer. Place into a medium sized pot with plenty of stirring room and set over medium heat.
- Using a heat-proof spatula, gently stir your potatoes constantly, adding a small handful of butter. Allow the butter to melt and emulsify into your potatoes. Once combined, add more butter, and repeat that process with the rest of the butter.
- Whisk in your whole milk until homogenous, season to taste with kosher salt.
- Fold the cheese into the potatoes using a spatula, adding a little bit at a time, ensuring the cheese is fully melted before adding more.
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