Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: Vegetarian
I know, I know...it's not the most beautiful picture. But, I promise that these baked mashed potatoes are totally delicious! Baking them makes a little bit of a brown, crispy crust on top, which adds a pleasing texture. This is a quick and easy version of a dish called "Duchess Potatoes," which involves piping the mashed potatoes into cute little piles and baking them. If you want to see the fancy version, click here. The truth is, I was going to put them in a pastry bag and pipe them, but then I realized I'd have to peel 'em, and I wanted to keep the skin on.
- 6 golden potatoes
- 1 stick butter
- 4 oz. cheddar cheese, grated
- more salt and some pepper
- a smidgen of ground nutmeg, if you'd like
- 6 egg yolks, whisked
- Bring a large pot of salted water to a boil. Meanwhile, rinse the potatoes and cut them into eighths.
- Boil the potatoes until tender. Drain and return to the pot. At this point, preheat the broiler on high.
- Add butter, cheese, salt and pepper, and nutmeg (if desired). Mash the potatoes. If you don't have a potato masher, you can use a whisk. That's one of my favorite chef tricks.
- Thoroughly mix in the yolks.
- Butter a 9x13 glass baking dish, add the potatoes, and smooth them out.
- Broil until the top is dotted with brown. Serve.