How to Make Creamy Swiss Mashed Potatoes

What makes this ultra creamy mashed potatoes Swiss? the gruyere won’t want to go back to plain mashed potatoes again once your taste buds have had a chance to taste the creaminess and burst of flavor of these potatoes

 Swiss Style Mashed Potatoes

copyright 2011, art of living,PrimaMedia,Inc/Maria Liberati from the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

  • 2 pounds potatoes

  • 1 onion

  • 4 tablespoons extra virgin olive oil

  • 1 tablespoon unsalted butter

  • Pinch of salt and pepper

  • ¼ pound Gruyère cheese

  • 3 eggs

Peel, wash, and dry potatoes. Grate potatoes, then set aside. Cut onion into thin slices. Heat oil in sauté pan. Place in butter and onion slices. When just about golden, place grated potatoes in pan and form a layer that covers the bottom.

Add in salt and pepper to taste. Let brown on one side. With the help of a large round plate, turn layer of potato onto other side and let brown. Remove from heat and set aside.

Grate Gruyère cheese. Break eggs in dish and place in 4 tablespoons water. Beat with fork.

Place potato layer back on heat. Pour egg mixture on top of potato layer and add in grated Gruyère cheese. Turn pan around to move around liquid until egg is cooked. Turn over onto serving plate and slice.

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