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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.

Rachael Ray