Yukon Gold Mashed Potato Gratin

I like to keep the skin on for mashed potatoes – it adds texture but also keeps the potato light and fluffy when boiling the potatoes.

Roasted garlic is a nice addition to the mash. Simply add the garlic to a small roasting pan, sprinkle with olive oil and then cover with aluminum foil. Roast garlic until soft and golden, about 1 hour in a 350 degree F. oven. 

Yield: 4 servings.


  • 4 medium Yukon Gold potatoes, skin on
  • 2 tbsp. butter
  • ¼ cup to ½ cup milk  
  • Coarse salt and freshly cracked black pepper, to taste
  • Pinch nutmeg
  • 2 tbsp. chopped fresh chives
  • ½ head of roasted garlic (optional)
  • Handful grated cheddar cheese (about ¼ cup) 
  • Butter, for buttering the baking dish


  1. Put the potatoes and some salt in a medium saucepan, add enough cold water to cover, and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are fork tender, about 25 to 30 minutes, depending on size of potatoes.
  2. Drain potatoes well. Return potatoes to pot. Season with salt and pepper and nutmeg. Add butter and milk. Coarsely mash the potatoes with a masher. Stir in chives and roasted garlic.
  3. To make the mashed potatoes into a gratin:
  4. Preheat broiler.
  5. Butter baking dish. Add mashed potatoes. Sprinkle with cheddar cheese. Bake until heated through. Broil until cheese is bubbling and lightly golden, about 2 to 5 minutes depending on heat of broiler.