Corn and Gruyere Mashed Potatoes

By Jahel

Ingredients

• 3 3 3 lbs. russet potatoes, peeled and chopped
• 2 2 2 tsp. salt, divided
• 3 3 4 cups corn kernels (from 4 ears)
• 2 2 2 cups heavy cream
• 3/4 3/4 3/4 cup chopped scallions
• 4 4 1 oz. Gruyère cheese, shredded (about 1 cup)
• 4 4 4 garlic cloves, chopped
• 1/2 1/2 1/2 tsp. freshly ground black pepper
• 1/2 1/2 1/2 tsp. ground nutmeg
• Salted butter, for greasing
• 4 4 1 oz. Parmesan cheese, grated (about 1 cup)

Preparation

Step 1

1. Preheat oven to 400° . Place potatoes in a large stockpot. Add water to cover and 1 teaspoon salt. Bring to a boil over high. Reduce to medium-low heat, and simmer until tender when pierced with a fork, about 10 minutes. Drain and return potatoes to pot.