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

Instructions

1. Watch how to make this recipe.
2. 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.