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“I made this for Thanksgiving and everyone raved. The original recipe is from Cooking Light but I made a few changes. The original recipe calls for fontina and gruyere cheese, but use what ever cheeses you like or have on hand. I used provalone and emantale Swiss and threw in a little smoked gouda. Other potatoes can be substituted, but the golds add that extra buttery flavor/texture without extra butter. mmmm”
7 cups

Ingredients Nutrition


  1. Boil potatoes in water or broth until tender. Drain and return to pan.
  2. Add butter, 1 1/4 cup cheese mixture, cooked onions, scallions and seasoning and mash together.
  3. Add warm milk to mixture and mash until desired consistancy, adjust salt/pepper and seasonings to taste.
  4. Spoon into a 13 x 9 in baking dish coated with cooking spray.
  5. Sprinkle remaining cheese on top and cover with aluminum foil.
  6. (Can be made up to this point and refrigerated until ready to eat).
  7. When ready to eat preheat oven to 400°F.
  8. Bake covered for 20 minutes (or until heated through if it has been refrigerated).
  9. Remove foil and turn oven to broil. Broil 5 minutes or until cheese is bubbly and browned. Remove from oven--at this point I threw some fresh chopped rosemary on top but any fresh herb or nothing would work. Enjoy!

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