This sounds great–I have done mashed potatoes with olive oil but I like the sound of the additions here.
Yes, we really like messing with this classic dish. Leave the skins on. The tang from the Greek yogurt will make you feel like you’re eating a really creamy, loaded baked potato.
Mashed potatoes with Gruyere and Olive Oil
- 3 lbs potatoes, boiled until tender with skins on (Russet or red will work)
- 1 cup shredded Gruyere
- 2 tbsp butter
- 3/4 cup Greek yogurt
- 1/2-3/4 cup milk
- salt/pepper to taste
- 1 tbsp extra virgin olive oil (plus more to taste)
Drain and mash potatoes with butter and cheese. Stir in yogurt and enough milk to reach your desired consistency. Add olive oil and taste. Add salt, pepper and, if desired, more olive oil to taste. Serve hot.