The first time I saw this recipe, I pretty much just breezed right over it. After all, mashed potatoes are something I’ve never used a recipe for. I make them as I go along, not measuring anything, and seasoning to taste. They are always wonderful – why bother with a recipe? I don’t remember what caused me to give these a second look but clearly I wasn’t paying enough attention the first time. These aren’t just mashed potatoes. These are ooey gooey cheesy mashed potatoes, with Gruyere for crying out loud. In any case, I decided these would be the perfect side dish for the garlic rosemary roast chicken, and I was right.
This recipe was surprisingly easy to make with the help of the food processor. Plus, I get such a kick out of shredding cheese and things with the food processor – it never fails to amuse me! I normally don’t have much patience for involved side dishes but this one was pretty low maintenance, and the end result was completely worth any extra effort this required compared to my regular mashed potatoes. I mean, mashed potatoes that can do that kind of stretching are a very good thing in my book.