Aligot Cheesy Mashed Potatoes by Pressure Luck Cooking

yukon gold potatoes, butter, heavy cream, Gruyere cheese, Mozzarella cheese, salt, pepper

– 2.25 pounds of Yukon Gold potatoes, peeled and quartered
– 1 stick of unsalted butter, at room temperature
– 1 cup of heavy cream
– 1 pound (16 ounces) of Gruyere cheese, shredded (make sure you use Gruyere and not regular Swiss and you need a good melting cheese)
– 1/2 pound of Mozzarella cheese, shredded
– Salt & pepper to taste

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