Potatoes with Gruyere and Dijon

• 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

1. Boil the potatoes until tender, about 15 minutes.
2. Drain and return to the hot pot.
3. Mash with the milk or half-n-half.
4. Stir in the cheese and mustard and combine, and then season with salt and pepper.

starchy potatoes, milk, gruyere cheese, mustard, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/potatoes-with-gruyere-and-dijon-recipe.html (may not work)