| 3 | lb | potatoes (russet, peeled & cubed) |
| 4 | tsp | salt |
| 3 | tbsp | unsalted butter |
| 2 | egg yolks | |
| 1 | c | Stonyfield Organic Fat Free Milk |
| 1⁄2 | c | Stonyfield Organic Heavy Whipping Cream |
| 1 1⁄2 | c | Gruyere cheese (shredded) |
| 1⁄4 | c | chives (sliced) |
We've transformed a favorite hearty staple into an elegant side dish with just a few simple steps.
| 3 | lb | potatoes (russet, peeled & cubed) |
| 4 | tsp | salt |
| 3 | tbsp | unsalted butter |
| 2 | egg yolks | |
| 1 | c | Stonyfield Organic Fat Free Milk |
| 1⁄2 | c | Stonyfield Organic Heavy Whipping Cream |
| 1 1⁄2 | c | Gruyere cheese (shredded) |
| 1⁄4 | c | chives (sliced) |
Heat oven to 400°. Coat a square baking dish with nonstick spray. In a separate pot, cover potatoes with water; add 2 tsp salt. Bring to a boil, then reduce to a simmer; cook for 12 minutes or until tender. Drain and return potatoes to pot. Add butter and mash until smooth. Cool slightly; fold in remaining 2 tsp salt, yolks, milk, cream, 1 1/4 cups cheese and chives. Spread into prepared dish; top with remaining cheese. Bake at 400° for 35 minutes.