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Ingredients

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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 in onion.

NUTRITION
  • 258 Calories
  • 13g Fat (7g Saturated)
  • 31mg Cholesterol
  • 649mg Sodium
  • 26g Carbohydrates
  • 3g Fiber
  • 8g Protein

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