Rachael's Potatoes with Gruyere and Dijon

By pavaldez

Ingredients

• 2 pounds starchy potatoes, peeled and sliced 1-inch thick
• 1/2 to 2/3 cup milk or half-n-half
• 1 1/2 cups shredded Gruyere cheese
• 1 rounded tablespoon Dijon mustard
• Salt and pepper

Preparation

Step 1

Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.