- Rachael Ray - https://www.rachaelray.com -

Potatoes with Gruyère and Dijon

French mustard and creamy melted cheese distinguish these mashed potatoes. Serve with Salisbury Steaks with French Onion Gravy [1].



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.