5 medium Russet potatoes, peeled and cut into large chunks (about 5 cups)
1 large onion, chopped
2 tablespoons Food Club olive oil
1 cup grated Gruyère cheese
½ cup Roche Bros. milk, warmed
4 tablespoons Food Club unsalted butter, cut into pieces
2 teaspoons Food Club salt
¼ teaspoon white pepper
1 pinch nutmeg
Heat large covered saucepot of salted
cold water and potatoes to boiling over high
heat. Reduce heat to low; simmer, uncovered,
20 minutes or just until potatoes are tender.
Meanwhile, heat medium saucepot over
medium-high heat until hot; add onion and
oil and cook 5 minutes, stirring occasionally.
Reduce heat to medium-low; cook 15 to
18 minutes longer or until onion is browned.
Drain potatoes; transfer to large bowl. Add
cheese, milk, butter, salt, pepper and nutmeg.
With mixer on medium-high speed, mix
potatoes 2 to 3 minutes until smooth; stir