>>Garlic-Gruyère Mashed Potatoes

We had a classic Sunday dinner this weekend. It was cold outside and everyone was in the mood for comfort food. We eat mostly sweet potatoes, but I've been looking for a good mashed potatoes recipe. This is certainly the best I've found yet:

Garlic-Gruyère Mashed Potaoes
(Recipe from Christmas with Southern Living 2004)

"Gruyère cheese makes these mashed potatoes rich. Sour cream, garlic, and green onions give them unforgettable status."

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 (I used mozzarella)
2 green onions, thinly sliced
Garnishes: additional diagonally sliced green onions, shredded Gruyère cheese
>>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.

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