- 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
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.