Cheesy mashed potatoes with gravy

Ingredients:

Festive puree

• 1 kg potatoes, peeled and cut into large pieces
• 6 tablespoons unsalted butter
• 3/4 cup heavy cream, plus more as needed
• 0.5 cup sour cream
• 220 g of grated Swiss cheese
• Festive gravy

Gravy

• 3 tbsp. fat rendered from frying bacon or meat
• 3 tbsp. flour
• 1 teaspoon chopped fresh thyme
• 1.5 cups lightly salted beef broth
• 1 teaspoon Worcestershire sauce

Preparation:

1. Place the potatoes in a saucepan, cover with water, and season with salt. Bring to a boil over medium heat and cook until tender, about 10 minutes. Drain.
2. In the same saucepan, combine the butter, heavy cream, and 1.5 teaspoons of salt and melt over low heat. Mash the hot potatoes and add them to the saucepan. Stir in the sour cream.
3. Add a large handful of cheese, stir until melted, then add another handful. If the puree is too thick and difficult to stir before all the cheese has been added, add a few more tablespoons of cream. Season with salt and pepper to taste. Serve with the gravy on top.
4. Gravy:
   
   Heat the fat in a small saucepan over medium heat. Stir in the flour until smooth. Cook, stirring, until lightly browned, 1–2 minutes. Add the thyme.
5. Stir in the beef broth until smooth. Bring to a simmer over medium heat and add the Worcestershire sauce. Simmer until the sauce thickens, 4–5 minutes. Season with salt and pepper to taste.