Potatoes with Gruyère and Dijon
French mustard and creamy melted cheese distinguish these mashed potatoes. Serve with Salisbury Steaks with French Onion Gravy.
- 2 pounds starchy potatoes, peeled and sliced 1-inch thick
- 1/2-2/3 cup milk or half-and-half
- 1 1/2 cups shredded Gruyère cheese
- 1 rounded tablespoon Dijon mustard
- Salt and pepper
Boil the potatoes until tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Mash with the milk or half-and-half. Stir in the cheese and mustard to combine; season with salt and pepper.